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4.15.20

Paleo Chocolate Cupcakes with Chocolate Frosting {Nut Free}

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Nut Free

These paleo chocolate cupcakes are perfectly tender, moist and rich with a dairy-free buttercream frosting that tastes just like the real deal!  They’re gluten free, dairy free and nut free and kid approved.  Great for birthdays, holidays or simply because you’re craving chocolate!

Today I’m sharing a classic chocolate cupcake recipe that you’ll turn to again and again!

Complete with a dairy-free chocolate buttercream frosting for everyone out there who won’t settle for anything less than chocolate-on-chocolate.

Including my mom – because it just happens to be her birthday today!!  And I have never once seen her reach for a cake that wasn’t double chocolate (or triple chocolate).

So yes – her birthday is the perfect excuse for all of us to channel our inner chocoholics and bake some paleo chocolate cupcakes 🙂

What You Need to Make Paleo Chocolate Cupcakes

This recipe contains coconut, but is otherwise nut free.  I’m always getting requests for baking recipes that don’t use almond flour because many people are either allergic or intolerant.

I’m so excited to report that the texture of these chocolate cupcakes is perfect, and you really don’t miss the almond flour at all!  Here’s what you’ll need to prepare the cupcakes:

Cupcake Batter:

  • coconut flour 
  • tapioca flour, or arrowroot
  • raw cacao powder, or unsweetened cocoa powder
  • baking soda 
  • fine sea salt
  • eggs
  • light coconut milk, or other dairy free milk 
  • refined coconut oil
  • coconut sugar, or maple sugar
  • pure vanilla extract 

Chocolate Frosting:

  • palm oil shortening*** see below for substitutes  
  • paleo powdered sugar* see below for instructions
  • raw cacao powder, or unsweetened cocoa powder
  • light coconut milk or other dairy free milk
  • pure vanilla extract 

How to Make Paleo Chocolate Cupcakes

Preheat your oven to 350° F and line a 12-well muffin pan with parchment liners.  In one mixing bowl, combine the coconut flour, tapioca flour, cacao powder, baking soda and salt, then set aside.

In a separate large bowl using an electric hand mixer, beat together the eggs, sugar, milk and coconut oil until very smooth. Immediately add in the dry mixture and beat well on medium speed for about 2 minutes.

Fill the parchment liners with batter 2/3 of the way up to make 12 cupcakes.  Bake in the preheated oven for 17-20 minutes or until cupcakes are set and a toothpick inserted in the center comes out clean or with a few dry crumbs.

Place the pan on a wire rack and let the cupcakes cool for 5-10 minutes, then remove from the pan (keeping them in the liners) to continue to cool completely on the wire rack before frosting.

These paleo chocolate cupcakes are perfectly tender, moist and rich with a dairy-free buttercream frosting that tastes just like the real deal!  They’re gluten free, dairy free and nut free and kid approved.  Great for birthdays, holidays or simply because you're craving chocolate! #healthydessert #paleo #glutenfree

How to Make Paleo Chocolate Buttercream Frosting

The buttercream frosting requires powdered sugar.  You can either make your own, or purchase powdered monk fruit sugar or erythritol if you prefer.

To make your own paleo powdered sugar, blend coconut sugar or maple sugar in a high speed blender until it reaches a powdery consistency.  Measure the sugar after blending.

While the cupcakes cool, prepare the frosting.  In a large bowl using an electric mixer, cream together the shortening and powdered sugar until smooth, then beat in the cacao powder, vanilla, and milk. Continue to beat until very smoothing creamy.

Once the cupcakes are cooled, frost them as desired using a piping bag or spatula.  Serve soon after frosting to store leftover cupcakes, cover and refrigerate for up to 4 days. Before serving, remove from the refrigerator to bring back to room temperature for 30 minutes.

What Can I Sub in for the Palm Shortening?

If you can’t find palm oil shortening or prefer not to use it, there are three options for subs.

If you can have dairy, grass fed butter will work, or ghee.  If you use ghee, make sure it’s thick and creamy and not at all melted.

If you can’t have any dairy, a vegan butter substitute will also work well for the frosting.

Can I Use Almond Four Instead of Coconut Flour?

This recipe was tested only using coconut and tapioca flour.  You can sub in arrowroot flour for the tapioca, but the coconut flour can’t be subbed.  If you want to make chocolate cake using almond flour, I highly recommend my other chocolate cake recipe.

Are we ready to bake?  After writing up this post I’m beyond ready for chocolate cupcakes!  Grab your ingredients and get the oven preheated because it’s time to indulge – let’s go!

Paleo Chocolate Cupcakes with Chocolate Frosting {Nut Free}

These paleo chocolate cupcakes are perfectly tender, moist and rich with a dairy-free buttercream frosting that tastes just like the real deal!  They’re gluten free, dairy free and nut free and kid approved.  Great for birthdays, holidays or simply because you're craving chocolate! #healthydessert #paleo #glutenfree

Paleo Chocolate Cupcakes {Gluten Free, Dairy Free, Nut Free}

These chocolate cupcakes are perfectly tender, moist and rich with a dairy-free buttercream frosting that tastes just like the real deal! They’re gluten free, paleo, dairy free and nut free too!
Author: Michele Rosen
Prep Time: 25 minutes
Cook Time: 20 minutes
Cooling Time: 40 mins
Course: Baking/Dessert
Cuisine: dessert, Nut Free, Paleo
Keyword: cake, chocolate, coconut flour, cupcake, nut free, paleo
Servings: 12 cupcakes
Print this Recipe
Did you make this recipe?
Leave a review
4.5 from 16 votes

Ingredients

Cupcake Batter:

  • 1/3 cup coconut flour
  • 1/3 cup tapioca flour or arrowroot
  • 1/2 cup raw cacao powder
  • 3/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3 large eggs
  • 1/2 cup light coconut milk or other dairy free milk
  • 1/3 cup coconut oil refined, melted and slightly cooled
  • 1 cup coconut sugar or maple sugar
  • 2 tsp pure vanilla extract

Chocolate Frosting:

  • 1 cup palm oil shortening ***
  • 1 cup paleo powdered sugar *
  • 1/2 cup raw cacao powder
  • 2 Tbsp light coconut milk or other dairy free milk
  • 1 tsp pure vanilla extract

Instructions

For the Cake Batter:

  1. Preheat your oven to 350° F and line a 12-well muffin pan with parchment liners.
  2. In one mixing bowl, combine the coconut flour, tapioca flour, cacao powder, baking soda and salt, then set aside.
  3. In a separate large bowl using an electric hand mixer, beat together the eggs, sugar, milk and coconut oil until very smooth. Immediately add in the dry mixture and beat well on medium speed for about 2 minutes.
  4. Fill the parchment liners with batter 2/3 of the way up to make 12 cupcakes.
  5. Bake in the preheated oven for 17-20 minutes or until cupcakes are set and a toothpick inserted in the center comes out clean or with a few dry crumbs.
  6. Place the pan on a wire rack and let the cupcakes cool for 5-10 minutes, then remove from the pan (keeping them in the liners) to continue to cool completely on the wire rack.

For the Frosting:

  1. While the cupcakes cool, prepare the frosting. If making your own powdered sugar, refer to the instructions in the notes section.
  2. In a large bowl using an electric mixer, cream together the shortening and powdered sugar until smooth, then beat in the cacao powder, vanilla, and milk. Continue to beat until very smoothing creamy.
  3. Once the cupcakes are cooled, frost them as desired using a piping bag or spatula. Serve soon after frosting** to store leftover cupcakes, cover and refrigerate for up to 4 days. Before serving, remove from the refrigerator to bring back to room temperature for 30 minutes. Enjoy!

Recipe Notes

*to make your own paleo powdered sugar, blend coconut sugar or maple sugar in a high speed blender until it reaches a powdery consistency. You can also use store bought powdered erythritol or monk fruit sugar for the paleo powdered sugar.

**you can make the cupcakes and frosting up to a day in advance before frosting. Store both separately in the refrigerator,
and remove about an hour before serving.
Vigorously stir the frosting as it returns to room temperature. Once soft enough, frost the cupcakes as desired and serve.

***Substitutes for palm oil shortening include grass fed butter, vegan butter, or ghee.

Nutrition

Calories: 249kcal
Carbohydrates: 39g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Cholesterol: 41mg
Sodium: 190mg
Potassium: 178mg
Fiber: 4g
Sugar: 26g
Vitamin A: 59IU
Calcium: 36mg
Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo Dessert Recipes?  Try One of These!

Chocolate Frosted Chocolate Donuts {Nut Free}

Carrot Cake Cupcakes with Vanilla Frosting

Chocolate Cheesecake with Chocolate Cookie Crust {Vegan}

Vanilla Cupcakes with “Buttercream” Frosting

Carrot Cake with Cashew Cream Cheese Frosting

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Ramsey says

    April 15, 2020 at 4:57 pm

    5 stars
    Just made these and they did not disappoint! My kids were also huge fans 🙂 Do you have a link for your sprinkles?

    Reply
  2. pilar says

    April 15, 2020 at 10:37 pm

    Hi… this definitely sounds delicious!!…However, I am lowering my sugar intake and wondering if I can substitute sugar for maple syrup or honey?..and how much should I use?
    Thank you.

    Reply
  3. basketball stars says

    April 18, 2020 at 4:15 am

    My mother and I are going to make these right now!

    Reply
  4. Jamie says

    April 19, 2020 at 4:52 pm

    How many calories per cupcake with the frosting?

    Reply
  5. Laura Shipman says

    April 20, 2020 at 11:57 pm

    5 stars
    Happy Birthday to your Mom! Today was my 58th Birthday and I made these yummy cupcakes! They were super easy to make and a great treat after a long day. Love your cookbook and your blog recipes.

    Reply
  6. Laura Shipman says

    April 20, 2020 at 11:58 pm

    5 stars
    Happy Birthday to your Mom! Today was my 58th Birthday and I made these yummy cupcakes! They were super easy to make and a great treat after a long day. Love your cookbook and your blog recipes.

    Reply
  7. Treena says

    April 21, 2020 at 12:32 am

    5 stars
    Oh me oh my … these were amazing! So incredibly light, fluffy and that icing. Wow, just wow!!

    Reply
  8. Anne Clayton says

    April 22, 2020 at 7:56 am

    These were absolutely delightful tasting! My husband thought I used a boxed mix 🙂 Only issue I had was the middle of the cupcake sinking…any idea what happened?

    Reply
  9. Lindsey says

    April 25, 2020 at 5:25 pm

    5 stars
    I just made these and they are absolutely delicious. They baked up nice and fluffy and the chocolate with a hint of coconut is amazing. I added some peanut butter to my frosting for an extra special treat. Thanks for yet another winner!

    Reply
  10. Raimie says

    April 25, 2020 at 8:49 pm

    Made these tonight (first paleo dessert) and they were amazing! The kids loved them and I will definitely trying more recipes! Thank you!

    Reply
  11. hhjjj says

    April 29, 2020 at 2:45 am

    Yes, you are right. I know that home books always play an important role in our life and I have a habit to read home books daily in the morning. Well, I am here because I was looking for the custom writing site which my friend suggested to me. I was visit this page and reading the reviews of this writing service and one review lead me to your post. I found this website very useful for my work and also easy to use.

    Reply
  12. Kari D McDonald says

    April 30, 2020 at 7:25 pm

    These are SO GOOD!!! The texture is perfect and taste is rich! I will be making them again.

    Reply
  13. Jill says

    May 6, 2020 at 11:29 pm

    5 stars
    My mom had recently started to have some major food intolerances coupled with severe diverticulitis. She has only been eating meat for the last 6 months because that’s one of the few things she can handle. I found this recipe to be void of anything she’s ever had a reaction to, and I made it tonight. She loved it! Thank you!

    Reply
  14. Jennifer says

    June 14, 2020 at 2:53 am

    These taste great! thanks for the recipe. just wondering – is that carb count (39g) supposed to be for each cupcake? Seems rather high…

    Reply
  15. Devika says

    September 7, 2020 at 6:47 pm

    5 stars
    Yum! Super easy and delicious!
    I think the cook times are super off though… the entire process took me an hour and a half!
    Still awesome

    Reply
  16. Beth says

    November 9, 2020 at 8:51 am

    3 stars
    Can this recipe be used for a cake?

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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