Desserts · Vegetarian

Paleo Chocolate Cupcakes


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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:

Ingredients:

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

 

Preparation:

 

  • 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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