Paleo Chocolate Cupcakes (grain-free, gluten-free, dairy-free

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 5/8 cup Applesauce, unsweetened

• Condiments

  • 2/3 cup Honey

• Baking & Spices

  • 3/4 cup Almond flour or almond meal
  • 1 1/2 tsp Baking powder
  • 1 cup Cocoa powder, Dutch-process
  • 2 tbsp Coconut sugar
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 9/16 cup Coconut oil

• Drinks

  • 1 tsp Espresso, powder

Found on texanerin.com

Ingredients

• 3/4 cup + 2 1/2 tablespoons (104 grams) Dutch-process cocoa powder
• 2/3 cup + 2 tablespoons (80 grams) almond flour or almond meal
• 1 1/2 teaspoons baking powder (use paleo baking powder, if necessary)
• 1 teaspoon espresso powder
• 1/4 teaspoon salt
• 1/2 cup + 1 tablespoon (126 grams) coconut oil, melted
• 2/3 cup (213 grams) honey
• 1/2 cup + 2 tablespoons (160 grams) unsweetened applesauce
• 2 tablespoons coconut sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• for frosting: 1 or 1 1/2 batch paleo chocolate fudge frosting1
• paleo decoration ideas: raspberries, strawberries, mini chocolate chips, homemade coconut sprinkles

Directions

• Preheat your oven to 350 °F (175 °C) and line a muffin pan (or two) with 14 liners.
• In a medium mixing bowl, stir together the cocoa powder, almond flour, baking powder, espresso powder and salt. Set aside.
• In a large mixing bowl, stir together the melted coconut oil, honey, applesauce, coconut sugar, eggs and vanilla. Add the dry mixture to the wet and stir just until combined.
• Pour the batter evenly into the muffin liners, about 3/4 full.
• Bake for 24-28 minutes. A toothpick inserted in the middle should come out mostly clean. A few moist crumbs or a little stickiness is okay, just not raw batter. These are super moist so if it comes out totally clean, theyre probably overdone.
• Let cool for 5 minutes and then remove to a wire rack to cool completely. These do not taste very good straight out of the oven. I recommend letting them sit for 2 hours and then frosting. When you refrigerate them, they become denser, the way brownies get when you refrigerate them. Can be kept at room temperature, unfrosted, for up to 3 days or can be refrigerated for up to 5 days.