Description
The most decadent Paleo chocolate cupcakes you’ll ever make! Easy, fudgy, and rich, these Paleo cupcakes are gluten free, dairy free, and can be made vegan! Perfect for all chocolate lovers!
Ingredients
Scale
Paleo Cupcake:
- 14 ounce sweet potato, baked, cooled skin removed
- 1/2 cup cacao powder
- 1/2 cup melted 100% chocolate or Paleo friendly chocolate
- 1/2 cup coconut flour
- 2 eggs, can sub in 2 tbsp ground flaxseed mixed with 1/3 cup water
- 1/3 cup maple syrup
- 1/3 cup coconut or almond milk
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
Paleo Chocolate Buttercream:
- 1 cup vegan butter, room temperature, I like using Miyoko’s
- 1/2 cup cacao powder
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
Instructions
Paleo Cupcakes:
- Preheat the oven to 375F and line a muffin tin with cupcake liners.
- In a large food processor, puree the sweet potato until smooth.
- Add in remaining ingredients, saving the melted chocolate for last so that it does not harden with other cold ingredients.
- Puree until smooth, scraping down the sides occasionally when needed.
- Scoop the batter into each cupcake liner evenly.
- Place the cupcake tin into the oven and bake for 30-35 minutes, or until toothpick comes out clean.
- Let cool completely before frosting.
Paleo Chocolate Buttercream:
- In a large bowl, beat the softened butter, cacao powder, coconut sugar, and vanilla extract together until smooth.
- For piping the buttercream, spoon the buttercream into an icing bag and pipe each cupcake individually. You can also smooth the buttercream with a knife over the tops of each cupcake.
- Store in the fridge for up to a week.