If you follow a paleo lifestyle, or even if you don’t, these paleo double chocolate cupcakes are a dessert you can feel good about minus the gluten, grains, dairy and refined sugar. Made with sweet potato and sweetened with maple syrup, the cupcakes are fluffy, decadent and can definitely pass as a “regular” cupcake to your friends and family. If you have a celebration coming up, consider bringing these!
Here’s what you’ll need:
For the cupcakes
- 3 cups almond flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 3 eggs
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- 1/4 cup warm water
- 1/3 cup chocolate chips
For the frosting
- 3/4 cup cooked sweet potato
- 1/2 pitted avocado
- 1/4 cup creamy almond butter
- 1 cup cacao powder
- 3/4 cup maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
Preheat oven to 350 degrees. In a large bowl, whisk together almond flour, cocoa powder, baking powder and salt. Set aside.
In a separate bowl, whisk eggs, maple syrup, and vanilla together. Whisk in warm water, about a tablespoon at a time. Pour into dry mix and fully incorporate.
Fill a cupcake pan with liners 3/4 of the way with batter and top with chocolate chips. Bake for 15-20 minutes, until a toothpick comes out clean.
To make the frosting, add the sweet potato, avocado, almond butter, maple syrup, coconut oil and vanilla to a blender. Blend on high speed until fluffy. You can also do this with a hand mixer.
When cupcakes are cooled, remove from pan and frost. Top with extra chocolate chips and store in refrigerator.
DOUBLE CHOCOLATE PALEO CUPCAKES
Ingredients:
For the cupcakes
- 3 cups almond flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 3 eggs
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- 1/4 cup warm water
- 1/3 cup chocolate chips
For the frosting
- 3/4 cup cooked sweet potato
- 1/2 pitted avocado
- 1/4 cup creamy almond butter
- 1 cup cacao powder
- 3/4 cup maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350 degrees. In a large bowl, whisk together almond flour, cocoa powder, baking powder and salt. Set aside.
- In a separate bowl, whisk eggs, maple syrup, and vanilla together. Whisk in warm water, about a tablespoon at a time. Pour into dry mix and fully incorporate.
- Fill a cupcake pan with liners 3/4 of the way with batter and top with chocolate chips. Bake for 15-20 minutes, until a toothpick comes out clean.
- To make the frosting, add the sweet potato, avocado, almond butter, maple syrup, coconut oil and vanilla to a blender. Blend on high speed until fluffy. You can also do this with a hand mixer.
- When cupcakes are cooled, remove from pan and frost. Top with extra chocolate chips and store in refrigerator.