When it comes to having a sweet treat there is nothing more satisfying for me than a good chocolate cupcake. When I went Paleo a few years ago it’s not like it was the first thing for which I had to find a replacement. But finding something that could replace what I used to eat – and rivals it in taste – has proven to be a god-send.
I do love dark chocolate. And I do love “cake”. And of course I love Paleo. So these chocolate cupcakes check all the boxes for me!
2/3 cup coconut flour
8 TBSP cocoa powder (I use raw cacao)
1/2 tsp baking soda
6 large eggs, lightly beaten
1/2 cup coconut oil (melted – and a little more if you are greasing a pan)
1/2 cup brewed black coffee
1 cup maple syrup
2 tsp pure vanilla extract
For an optional chocolate frosting:
2 ripe avocados, peeled, pitted and mashed (I use my food processor for this so it is creamy)
3/4 cup cocoa powder or raw cacao
3/4 cup maple syrup
Preheat over to 350 and grease cupcake pan
In a medium bowl whisk together all dry ingredients until well blended
In a large bowl beat the eggs until foamy
Add the melted coconut oil, maple syrup, coffee, and vanilla extract until well combined
Add the dry ingredients to the wet and beat on low to incorporate, scraping sides of bowl
Set the batter aside for about 5 minutes to allow the coconut flour to absorb the liquid
Spoon batter into cupcake pan and bake 25-30 minutes until a toothpick inserted into the middle comes out clean
Cool in the pans for about 15 minutes and then transfer to wire racks
For the frosting:
Place the mashed avocados, cocoa and syrup in a large bowl and beat with a hand mixer (or use a food processor) until very smooth. If not thick enough, place in the fridge until it is the right consistency. If too thick, add a little water.