Go Back
+ servings
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.

Flourless Paleo Chocolate Cupcakes

Print Recipe
Fudgy and oh so decadent, you'll never miss the flour in these gluten-free, paleo chocolate cupcakes!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 cupcakes
Calories 212
Author Kim

Ingredients

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
  • teaspoon baking soda
  • 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

Instructions

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.

Notes

-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.

Nutrition

Serving: 1cupcake | Calories: 212kcal | Carbohydrates: 25.5g | Protein: 3.4g | Fat: 12.3g | Saturated Fat: 8.5g | Cholesterol: 62mg | Sodium: 72mg | Fiber: 1.3g | Sugar: 21.4g