Paleo Chocolate Cupcake

Chocolate cupcakes with a healthier, paleo twist!

Prep Time10

Cook Time15

Cuisine: Dessert

Keyword: cacao, chocolate, coconut flour, flaxseed, healthy, healthy cupcake, healthy dessert, paleo

Servings: 24 -30 mini muffins

Author: Tarin

1/4 cup coconut flour
1/4 cup cacao powder or cocoa powder
1/4 cup ground flaxseed
1/4 tsp baking soda
1/2 tsp fine sea salt
1/3 cup pure maple syrup honey works, also, but we found we liked the taste of maple syrup better
1/4 cup coconut oil melted
1/2 tsp vanilla extract
5 eggs
1/4 cup mini chocolate chips optional, and make sure to use a paleo version, if desired
1 recipe Dairy-Free Chocolate Frosting optional

Preheat oven to 350 degrees Fahrenheit. Grease a mini-muffin pan or line with mini parchment liners.
Whisk together coconut flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside. In a separate medium bowl or large measuring cup, whisk together maple syrup, coconut oil, vanilla, and eggs until well blended. Pour the wet ingredients into the dry ingredients and mix until just blended. Fold in chocolate chips.
Spoon into prepared muffin pan, filling each cup about 2/3 full. Bake 14-17 minutes, until tops are rounded and spring back when touched.
Frost, if desired, when completely cooled.

Top with our Dairy-Free Chocolate Frosting or with your favorite whipped cream.