Life-Changing Paleo Chocolate Cupcakes
Triple chocolate paleo cupcakes will change your life! Moist, fluffy, and made in a blender. Topped with my favorite easy paleo chocolate frosting.
I’m always on the outlook- ready to add new, fabulous, and deserving paleo chocolate cupcakes to my repertoire.
There have been plenty, and I mean plenty of recipe testing fails.
There have been countless chocolate blow ups, meltdowns, and every other kind of chocolate disaster in between.
But every so often, a really solid one makes it up in the ranks… and I just go with it.
Ready To Change Your Life?
You know those rare moments when deep down… you know your life will never be the same?
These black-out triple chocolate cupcakes are life-changing.
I’m talking ten-star chocolate cupcakes. Yikes!
I would out-bid all others for a truly GOOD paleo cupcake.
Problem is, truly GOOD paleo cupcakes are hard to come by.
But these have me raising my paddle and rummaging frantically through my pockets to dig up a million dollars to out-bid all others for a bite of decadent, rich, best-ever chocolate cupcakes.
I’m picky when it comes to cupcakes.
I don’t want to waste my taste buds or daily sugar quotient, on some dry-lousy cake with way too much oily frosting that makes me feel icky.
But, I’m all over these!!! This frosting is slick and smooth- just like in the movies!! 🙂
And the cake… well, the cake is on a whole other playing field.
Reasons why I’m a fan:
- Moist factor.
- Light & fluffy.
- Indulgent as heck (good luck getting through a whole one of those giant-bakery-style cupcakes!)
- Healthy… um, yes.
- Made in a blender!!
- Can be frozen, for all us save-for-later people.
These are the “take me to a birthday party” cupcakes, “make me for a wedding” cupcakes, and the “here, you need these for your graduation ceremony” cupcakes.
These past few days I’ve been bumming around the house, trying to kick these seasonal allergies or whatever’s going on.
Until I can get on with normal life- it’s me + my sweatpants + this chocolate + my kitchen. Oh glory.
- 3/4 cup black cocoa powder
- 3/4 cup almond flour
- 2/3 cup maple syrup
- 1/2 cup applesauce
- 1/2 cup coconut oil melted
- 4 large eggs
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 cup chocolate chips or paleo chocolate
- 1/4 cup full fat canned coconut milk
- 1/4 cup coconut oil
|Cook Time||30 minutes|
|Prep Time||8 minutes|
- Preheat oven to 350F. Line a muffin pan with parchment paper liners.
- In a blender combine all ingredients for cupcakes until smooth.
- Fill each muffin pan 3/4 way full. Note: I use a large bakery style muffin pan, which produces 6 large cupcakes. If you use a regular muffin pan- bake for less time (about 20-25 minutes on 350F or until a knife when inserted comes out clean). I bake the large bakery style cupcakes on 350F for 30 minutes.
- In a double boiler melt ingredients for frosting and whisk until smooth. Transfer frosting to fridge or freezer for 15-30 minutes then whip until it reaches a fluffy spreadable consistency. If the frosting becomes too hard, use a hair dryer and whisk while heating until it becomes spreadable again.
- Frost cupcakes. Optional: top with natural sprinkles or mini chocolate chips.
Life-Changing Paleo Chocolate Cupcakes
Amount Per Serving
Calories 414 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 19g 95%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 62mg 21%
Sodium 167mg 7%
Potassium 244mg 7%
Total Carbohydrates 37g 12%
Dietary Fiber 8g 32%
Protein 9g 18%
Vitamin A 1%
* Percent Daily Values are based on a 2000 calorie diet.
Awesome, it looks yummy, one more recipe of chocolate added to my food cottage. Thank you,
I am also trying one recipe of cupcakes name as Chocolate Nutella Cupcakes. but this one is a bit different and looks tastier.
BE HAPPY & THANKFUL
37 carbs are too much for me
Can I use whole wheat pastry flour for these instead? Sounds good but the almond flour is expensive or is coconut flour a better option?
Hi Laura, coconut flour will not work and I’m not sure about wheat flour- I don’t cook with it. Sorry! Let me know what you try, I’m curious is the wheat works! 🙂
Do you think this could be doubled and baked in two round pans for a layered cake?
Totally! It would be delicious! 🙂
Looks great! Nut allergy here. Tigernut flour for a sub? It needs to be a fatty flour so clearly not coconut. Tigernut and cassava are mostly starchy….hm…maybe a bit more fat and tiger nut….lmk if you have a suggestion please. Thanks for the recipe!
Hi Michelle, I would sub almond for hazelnut- it’s the most like it! You can get it through Bob’s Red Mill. 🙂
I made this and its so freakin good! Used grounded oAts instead of almond flour 3 tbsp of stevia for sweetener, only 2 tbsp of special dark Cocoa power , and for the coconut oil used a lot less than what it calls for in the cake and the frosting, and only 1/4 cup of 65% dark chocolate chunks for frosting, I,also made it into a cake instead of cupcakes, I can’t believe how good it is! And so much healthier and lower carb, I will continue to make this and make 2 cakes and stack them up for my birthday in August😇
in other words, you’re offering feedback on a completely different recipe. ;>)
Did you use refined or unrefined coconut oil? I have both and just wondering if these are meant to taste super coconuty or not before I try baking them. Thanks!
Hi Alicia, I use unrefined. 🙂
If I don’t have a blender would it
Still work if mixed by hand?
I just finished eating two of these cupcakes. I didn’t have the black cocoa powder; I just used the dutch processed stuff that I had. You were not kidding when you called them life-changing. I am in love! I want to get some of the black cocoa powder so I can try it with that. I think it will be even better!
Yay!! Thanks Brittany! 🙂
Hi, I would love to make the chocolate frosting to go with these cupcakes but I don’t use Coconut Oil because it is highly comedogenic(causes pores to clog), do you have another suggestion?
Coconut oil is only comedogenic when lathered on the skin, not ingested. So don’t smear the cupcake all over your face and you’ll be just fine!!!!
Even though this post dates back to 2018 I’d like to comment that the icing is not gonna be put on our faces but on the cupcakes. Coconut oil becomes comedogenic when it is applied to our skin as a moisturiser, (not when is eaten as a frosting on cupcakes), comedogenic refers to the pore-clogging nature of a substance. I hope is is of help to whomever reads it. Blessings to you all in Jesus’ mighty name.
Mine fell!! What could I have done wrong!? I’m obsessed with your recipes. They are wonderful. Thank you for sharing them!!
Hi Ashley, sorry to hear that. Not sure what went wrong. What size were your eggs?
Do you just freeze the cupcake without the frosting, or can you freeze with frosting as well?
I freeze it all together. 🙂
Hello! I want to try this recipe for my little one’s first birthday! Do you use sweetened applesauce? I want to make mine but not sure if I have to add sugar or not. Thank you
Hi Elsy, I use unsweetened applesauce. 🙂 [email protected]
I just made these yesterday. I didn’t have applesauce but found I could substitute mashed banana. They were AMAZING! Texture and taste of a good cupcake. Thank you SO VERY MUCH for this recipe. So easy and unbelievably delicious. You’re right on one thing, they don’t taste that good right out of the oven. Once they cooled they were delicious. They came out beautiful. I used the type of icing used on German Chocolate cake and it was too good to be true. Again,thank you. I can’t eat wheat and many substitute flours just don’t taste that great, but almond flour is delicious.
Hi Sasha, glad you enjoyed the recipe! Glad you found the banana sub to work- great to know! 🙂
These were absolutely amazing! However mine sunk and seemed to be more wet than what your pictures show 🙁 I used large eggs like it said and used a kitchen aid mixer. I really want to make them for my Dad’s 60th this weekend. Any suggestions?
Hmmm, I have never had that happen before… did they get over filled?
Cupcakes and cakes fall when they are undercooked. Try baking then a little longer next time.
Could I make this in a bundt cake pan? And if so, would i need to increase ingredients for a 12 cup bundt pan?
Hi Andrea, that should work great!
Sold! I would like to make these NOW but am out of almond flour. What if I substituted coconut flour? Do you think that could work? Thanks!
Hi Missy, you can’t sub for coconut flour, but you can use hazelnut flour. Coconut flour absorbs too much liquid and has a far different texture.
Just made these & they live up to the name!! So good. I made them using oat flour instead since my son is allergic to almonds and used aqua fava instead of eggs plus added chocolate chips. Thank you for such an awesome recipe!!
Thank you Jill! Great to hear that the subs worked too! 🙂
Causes pores to clog, coconut oil?? I’m a cancer patient, I thought that was healthy but cloggedmpores sound dangerous.
I’ve never heard of coconut oil clogging your pores. I am a cancer patient and that would not be good
Coconut oil is only highly comedogenic if you rub it directly on your face… eating it won’t clog your pores. Comedogenic ratings refer only to how likely an oil is to clog your pores if you put it on your face… some people can actually rub coconut oil directly on their face with no problems; some can’t… it’s different for everyone.
Does black cocoa powder taste different than regular cocoa powder? How does it compare to cacao powder? Which would you recommend?
Hi Bailey, I really like black cocoa better. I find it’s more “chocolatey” and looks really cool! You can totally use either one though! Hope that helps. 🙂
Hi Kaylie, I tried your recipe. My cupcakes in no way look like yours. I used flax egg substitutes, and I also used the smaller cupcake pans. Also, I didn’t blend all the ingredients, just hand mixed. When I went to check to see if the cupcakes were done after 20 minutes, they looked beautiful, but then deflated and looked like volcano craters. When I stuck the knife in, they were still really wet and I ended up having to cook them for about 10 more minutes. Do you think the egg substitution or the fact that I disturbed the cupcakes when they still had a lot more baking time caused the cupcakes to deflate? They taste great though. Also, my frosting didn’t looked whipped like yours. Thanks for the recipe.
Hi Jaime, yes- it seems the egg sub caused it to sink and not cook correctly.
SO amazing! I have made them before and will be making again! Just wondered if there is a way I can make the cupcake vanilla by exchanging the cocoa with something else?
Thank you so much Clare! Hmmm… that’s a great idea, I’m just not sure how well it would turn out. Possibly replace with a mix of almond flour and tapioca?? I don’t know exactly how that would turn out.
I love these! I made them with regular cocoa and they are delicious, as is the frosting. Did you photograph yours using a diferent, whipped frosting? The coconut oil, coconut milk & chocolate taste great, but look NOTHING like what is in your photos! Your look so much more impressive!
Hi there, thank you! There is no difference to the frosting- did you whip yours in an electric mixer?
I was wondering is the applesauce essential? Im on a strict diet where i’m not allowed fruit.
Hi Alessia, you might be able to sub for mashed sweet potato?
Are your nutrition facts for the jumbo size, or smaller cupcakes?
Hi Kendra, they are for jumbo sized cupcakes.
Hi Kaylie, are the nutrition facts for 1 x jumbo size cupcake, or more than 1?
Yes, they are for one cupcake. 🙂
My frosting looks nothing like this either, and I am a pretty experienced baker. To me, the frosting in the picture appears to have something added for photography. That light color can’t be created with dark chocolate and coconut. Is there supposed to be coconut flour or something in it?
Hi Kendra, it’s the same frosting, so I’m not sure what is going on that you’re not having the same results… that’s so weird!
Scratch that! Mine DID look nothing like yours, but it was because I needed to whip it a LOT more. After tiring out my arm and working with it a lot, mine also turned that color, piped on beautifully, and were perfect for my daughter’s birthday. Our only complaint was we couldn’t eat the whole thing! Thanks for a great recipe that I could eat on a low carb diet without feeling too guilty.
Oh good! Glad we figured it out, thanks for sharing!
I didn’t see in the directions that the frosting needed to be whipped, glad I read the comments! That totally changed the consistency of the frosting!!
Should these be refrigerated??
Hi Norma, I usually store my baked goods in the fridge, because almond flour can go rancid if left out.
Kaylie, if I don’t have a blender, what do you suggest doing instead?
Hi Marissa, you can combine by hand in a bowl or use a food processor. The blender to is just to make the process easier. 🙂
The taste and consistency for both the cupcake and frosting is fantastic! The only thing is I lost the bottoms and they defluffed when they cooled so not sure what I did wrong. The package on the eggs said large but shouldn’t I add another? What causes them to deflate? Tasted great though
These were the bomb. Huge hit at a family BBQ. Looked and tasted just like the picture too 🤩
Thank you Chelsey!
These were amazing! Subbed a few things due to lack of ingredients in pantry and could not fault them. I found they didn’t need icing at all. Is the nutritional information inclusive of the icing? Thanks for your recipes, you are now my go-to website for recipes…not one of them has been a failure!
Thank you! The nutritional info includes the icing. 🙂 Enjoy!
These are great! You wouldn’t even know they’re Paleo cupcakes! I experienced what some of the previous commenters did. I didn’t have black cocoa, but used regular cocoa without issue. My cupcakes fell in a little bit, but a negligible amount (which is a miracle since I am at 5,500 feet above sea level). These cupcakes actually did better than most other non-Paleo recipes I’ve tried before. The frosting was a bit temperamental. My kitchen was warm and the coconut oil started separating out as I tried to whip it. So I put the chocolate mixture into my Kitchen Aid stand mixer bowl and into the freezer for 20 mins. I then had to get out the hair dryer to melt the mixture a little bit, but everything eventually came together. Next time I’ll probably double the frosting recipe. The frosting also sets fairly quickly, so by the time I put it into my piping bag and got to the last few cupcakes, the frosting was already starting to set up. But overall a tremendous victory! I’m so grateful for this recipe! It makes me feel like I can indulge even though I can’t eat gluten or dairy.
These are amazing. Took them to work and a coworker who is a nutritionist and very strict with what they eat said they were the best he has ever tasted.
I am trying to make a transition in my home to paleo and that has been difficult in so ways for the kids, but my youngest absolutely loves these and keeps asking me to make more. Thank you!!
Thank you Angela!
These are delicious!!!!!! My 4yr old and I made them today. They are easy for her to assist me with (everything gets thrown in the blender) and she loves them!
That’s awesome Christie! Thank you for sharing. 🙂
These are delicious!!!!!! My 4yr old and I made them today. They are easy for her to assist me with (everything gets thrown in the blender) and she loves them!
Thank you Christie!
Super yummy! My baby, six year old, and fiancé all loved them, including myself of course. I was worried at first that it seemed to be a lot of liquid for not a lot of dry ingredients but they came out great! They were super moist, as paleo tends to be but your picture almost looks like a non-paleo crumb. I’m wondering if the black cocoa vs regular cocoa has something to do w it. In non-paleo baking, I found that the extra dark cocoa tended to be more drying than regular cocoa and needed more liquid to compensate. Since most of us are using regular cocoa and not the black cocoa, should we try reducing the applesauce/oil a little to compensate? What are your thoughts?
Hi Rebecca, I hadn’t thought of that honestly, but it’s a great point and I think the applesauce would be a great option!
These sound amazing!! If I use raw cacao because I don’t have black cocoa do I change the amount? Thanks!
Hi Katie, yes- you can sub for raw cacao… I think the measurements would be the same.
These look amazing and delicious! How long can you store them in the fridge? How long can you store them in the freezer and then how long should they thaw before enjoying them? Thank you!
Thank you Amber! They can be stored in the fridge for probably 4-5 days and it doesn’t take long to thaw them from the freezer… sometimes I just eat them right out of the freezer!
I love these!! Have been making the cupcakes for my daughter’s birthday the last 3 years 🙂 two questions for you…
1. If I wanted to bake two round pans in order to create a two layer cake, would I need to double the recipe? Also, how long would the bake time be do you think?
2. Is this icing “pipe-able”?
Hi Erica, yes the frosting is pipeable and it should be able to be made into a cake- you would probably need to double the recipe and I’m not sure on the cooking time, because it will vary from the cupcakes… I would set a timer every 5 minutes after 20 to see how it’s going. It will be finished cooking when a knife inserted comes out clean. 🙂 Enjoy!
You weren’t joking by calling them life changing! Seriously the best paleo, or maybe best in general, chocolate cake I’ve had. You’re an angel for making this happen! Any chance you’ve also made a life changing vanilla cake??
Thank you Amy! I haven’t yet, but that would be good! 🙂
These are the best cupcakes I’ve ever had, even better than non-paleo!! I have made them 5 times so far and the recipe is super reliable. Awesome job on this one! Thank you!
Wow, thank you so much Anna! That’s great to hear!
Hi, these are delicious! I’m going to make them for my little one’s first birthday. The only problem that I had was that they fell very quickly. I’m baking at about 6,000′, so I know that’s part of the problem. Any thoughts on how to compensate and make them stay up so they look pretty? : ) Thank you!!
This looks so good! Do you use this batter for any other flavors?
Thank you Suzanne! I haven’t yet. 🙂
Thanks for sharing! Does it keep long?
Hi Vanessa, I would say they are good on the counter for a few days, but after that should be stored in the fridge or freezer. 🙂 Enjoy!
This recipe is amazing! It’s literally the best paleo cake that I’ve ever tried. Any thoughts on omitting the cocoa powder to add other flavors or keep it vanilla? Just wondering if the consistency of the cocoa powder is necessary for the cupcake to turn out.
Hi Tiana, I love the vanilla idea, however it would turn out different by omitting the cocoa powder, so you could try it, but it won’t be the same. You could try exchanging cocoa powder for almond flour and vanilla and see how it turns out! Enjoy! 🙂
These are hands down THE best cupcakes I’ve ever had!!!! I’ve made them 4 times in the last month…given to friends, brought to dinner parties, etc.
Thank you for changing my life in the best of ways!!!
Question: can I make these in cake form??
Great to hear, thank you Leah! Yes, I think these will make a good cake. 🙂
I made these yesterday and oh my GOODNESS!! They were SO good!! Thank you so much for the recipe!
So great to hear, thank you Britney!
I made these and OMG won’t use a different recipie for cupcakes again. I did however forgot to put the oil in, but they were still divine. Thank you for the recipie.
So great to hear Charlotte! Thank you 🙂
Has anyone tried using flax seeds instead of eggs? Or agave instead of maple syrup?