Description
Delightful and wholesome chocolate cupcakes that are paleo-friendly, rich in flavor, and easy to make.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine almond flour, cocoa powder, baking soda, and salt; stir until well mixed.
- In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
- Mix the wet ingredients into the dry ingredients until combined; do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Delicious served on their own or topped with coconut whipped cream. Store in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg