Desserts · Vegetarian

Paleo Chocolate Cupcakes

An American dessert dating back to the late seventeen hundreds, cupcakes were the innovative idea of having an individual cake ,baked in small cups. It was introduced in a recipe book written by Amelia Simms.

I’m sure my variation of her classic treat would seriously confuse her; but nowadays this is how a healthy, mouth-watering cupcake is made:


1/2 cup of coconut flour
1/2 cup of canned or homemade coconut milk
1/3 cup of coconut oil
1/3 cup of unsweetened cacao powder
Dates to taste, I used about 3/4 cup
1 tbsp of vanilla extract
1 tsp of cinnamon powder
1 tsp of baking soda
5 eggs
pinch of salt




  • Preheat oven to 350
  • In a food processor combine all ingredients until dates are completely blended in.
  • Pour batter into greased or paper lined muffin pan
  • Bake for 25 – 30 minutes
  • Cool and frost with avocado pudding (see recipe here) For a thicker frosting add more coconut oil and raw honey, once the frosting cools off the oil hardens



8 thoughts on “Paleo Chocolate Cupcakes

  1. Does this make 12 cupcakes? If I were to make for an event, would the pudding need to be made that day and then served right away? Do they need to stay refrigerated? Thanks 🙂


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