Paleo Chocolate Cupcakes with Pumpkin Spice Frosting

Let’s talk about one of my favorite things, cupcakes. This recipe will knock your socks off! I’ve been working on more paleo dessert recipes, and these

These cupcakes are so delicious, you wouldn’t even know they are paleo, gluten free and dairy free – that’s because they taste incredible and they’re super easy to make!

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These are perfect for any birthday or celebration (Halloween ..cough, cough) that may come up!

I hope you enjoy these as much as I did!

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Paleo Chocolate Cupcakes with Pumpkin Spice Frosting

Serves 12 

Ingredients

For the cupcakes:

  • 1 cup of blanched almond flour
  • 1 tablespoon of coconut sugar
  • ½ teaspoon of baking soda
  • ½ teaspoon of sea salt
  • a few dashes of cinnamon
  • 1 cup of enjoy life mini chocolate chips
  • ½ cup of full fat canned coconut milk, room temperature
  • ¼ cup of palm shortening (or coconut oil), melted
  • ½ teaspoon of vanilla
  • 2 eggs

For the frosting:

  • 3/4 palm shortening (can be replaced with butter)
  • (1) 13.5oz can of coconut milk, refrigerated over night
  • 1/2 cup maple syrup
  • 3 teaspoons coconut flour
  • 1 teaspoon pumpkin spice
  • 1/4 cup pumpkin puree

Directions

For the cupcakes:

Preheat oven to 350F and line a cupcake pan with liners or grease thoroughly. In a medium sized bowl combine your dry ingredients and stir together – set aside.

In another medium sized bowl combine the chocolate chips and coconut milk, melt them using the double boiler method. Stir continuously so it doesn’t burn and until it’s completely melted. Remove from heat.

Stir the melted palm shortening, vanilla and eggs into the melted chocolate. Slowly fold in the dry ingredients into the  melted chocolate mixture until completely combined.

Pour the batter into the lined cupcake pans until about 2/3 full (they will rise when baking). Bake for 18-20 minutes, testing with a toothpick. Let completely cool before frosting.

For the frosting: 

Carefully open the can of coconut milk, and scoop out the solid cream that has risen to the top. In a stand mixer (or a large bowl with a hand mixer) beat the shortening and cream on medium high heat until thick (about 5 minutes). Add the rest of the ingredients and beat again until fully incorporated. Refrigerate for 20 minutes before spreading onto the cooled cupcakes.

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