Paleo Double Chocolate Frosted Cupcakes (Nut-Free Option)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich chocolate cupcakes with chocolate ganache icing made with paleo-friendly ingredients including coconut flour and almond butter. Naturally gluten-free and dairy-free, with a fudgy crumb.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- For the Cupcakes:
- 3 eggs
- 1/2 cup canned full fat coconut milk
- 1/3 cup coconut oil (melted)
- 1/4 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1/4 cup coconut flour
- 1/3 cup unsweetened cocoa powder
- 3 tbsp arrowroot powder (tapioca would work as well)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch salt
- For the Ganache Icing
- 2/3 cupEnjoy Life mini chocolate chips (or other dairy free choc chips)
- 2 tbsp full fat coconut milk (thick part from the can)
- 1 tsp pure vanilla extract
- *1/4 cup maple almond butter (I used MaraNatha)
- *For a nut-free option you can omit the almond butter or replace with 1/4 cup coconut or sunflower butter if you wish.
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 141mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 178mg
- Calcium
- 62mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 141MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.