Let’s talk about the CUPCAKES. They have a rich chocolate flavor with a texture that almost feels like a brownie, somewhere between dense and fudgy but still cakey. Pretty much heavenly!
The best part: these have no grains, gluten, or dairy! You can use any frosting you like, or leave them unfrosted if that’s how you like to roll. I used Miss Jones Bakes vegan frosting – storebought but tastes homemade!
This recipe is from @paleoglutenfreeeats – one of my favorite blogs in the biz. She specializes in simple desserts that are 100% paleo, but taste just like the most decadent original. On her site it’s called the “blackout chocolate cake” and SHE NAILED IT 💯.
Paleo Chocolate Cupcakes
Ingredients
- 2 cups raw sweet potato minced
- 2 organic free range eggs
- 3/4 cup cocoa powder
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
Instructions
- Preheat oven to 350. Line cupcake tin with liners.
- In a food processor mince sweet potato. Then in a blender combine all remaining ingredients for until smooth.
- Scoop batter into cupcake tins. Fill all the way (they don’t rise too much). Bake on 350F for 20-25 minutes or until toothpick comes out with a few wet crumbs.
- Let cool completely then top with frosting of choice.