Flourless Paleo Chocolate Cupcakes
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I have been making these Flourless Paleo Chocolate Cupcakes for years. They’re simply the best – my kiddos love them, they’re so easy and they’re even super healthy. Who knew a chocolate cupcake could taste amazing and still be healthy?!?!
This recipe is dedicated to all of you chocoholics.
Pure, absolute, honest, out-of-this-world love for chocolate. This cupcake recipe produces rich, moist, and flavorful cupcakes.
I know the majority of you adore chocolate just as much as I do and I’ve been craving a sweet treat for Halloween celebrating that would be both gluten-free and dairy-free, as that’s the diet I’m sticking to at the moment. The concept for this recipe was adapted from my Chocolate Avocado Cupcakes. I ended up completely changing the recipe, but these chocolate cupcakes are just as rich, fudgy, and decadent.
Surprisingly, these cupcakes are made completely flour-free. They don’t include oat, coconut, almond or any other regular flour substitute. Yes, they’re pretty amazing! They are full of unsweetened cocoa and are topped off with a thick chocolate frosting made with vegan chocolate chips and unsweetened vanilla Silk® Almondmilk. The cupcakes are not overly sweet – they are deep and intense. Pure chocolate. And a lot of it!
Silk® Almondmilk and Cashewmilk are my go-to dairy free milk products for everything from cereal or oatmeal to smoothies and coffee creaminess. They have the best mild nutty flavor, but the nutritional facts are anything but nutty. They are Non-GMO, Non-Dairy, Gluten Free and completely guilt free to enjoy daily, even during the holidays. You may notice Silk® has a brand new look, but no worries it has the same great silky smooth taste.
I think you’re going to LOVE these cupcakes! They’re:
They’re perfect for serving at Halloween parties or any holiday gatherings. Who would turn away a cupcake that looks this wonderful? Your friends will be utterly spoiled.
If you try this recipe, let me know! Leave a comment and don’t forget to tag a picture #kimscravings on Instagram!
- For the cupcakes:
- 2 large eggs
- ¼ cup extra virgin coconut oil
- ½ cup unsweetened cocoa powder
- ½ cup raw honey
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar or 2 teaspoons baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon sea salt
- For the icing:
- 1 cup cashew pieces soaked in water for 2-3 hours, then drained
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- ¼ cup Silk® Almondmilk or Cashewmilk
- 2-3 tablespoons unsweetened cocoa powder
For the cupcakes:
Preheat oven to 350° F. Prepare muffin pan with six cupcake liners.
In a large mixing bowl with a stand or hand mixer, beat eggs, coconut oil, cocoa powder, honey, vanilla, cream of tartar, baking soda and salt. Mix until combined, but don't over-mix.
Pour batter into cupcake liners.
Bake for 20 to 28 minutes until the tops are firm to the touch and a toothpick comes out clean. Allow cupcakes to cool before adding the icing.
For the icing:
After the cashews have soaked for 2-3 hours, or overnight, combine all ingredients in a high-speed blender and blend until smooth.
-The cream of tartar is used to give baking soda an acid to react with, to act as a leavening agent. If you don't have cream of tarter on hand, substitute with 2 teaspoons baking powder.
-Nutrition facts are calculated without icing.
I picked up my Silk® Almondmilk while shopping at Walmart. It can conveniently be found in the milk aisle.
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Something to think about….
Do you have a healthier chocolate treat that you enjoy around the holidays? Find more fun, delicious, dairy-free recipes at Silk.com.