Moist chocolate cupcakes topped with luscious chocolate frosting for the ultimate indulgence. Perfect for parties, celebrations, or simply satisfying your sweet tooth.
A chocolate lover’s healthy delight, perfect for those following a Paleo, Vegan, or Keto diet.

Makes 12 cupcakes

Easy Chocolate Frosting
Ingredients:

  • 3/4 cup of coconut cream from one 13.5 oz can of guar gum-free coconut milk or cream.

  • 1 1/2 cups dairy-free chocolate chips
    Note: You can use sugar-free vegan chocolate chips for a keto-friendly option in the recipe.

Directions:

  1. The night before, place the can of coconut cream in the refrigerator to chill.

  2. Scoop out the solid cream and save the liquid for smoothies.

  3. Melt the chocolate and coconut cream slowly using the double-boiler method, stirring continuously. OR Add coconut cream and chocolate chips to a large microwave-safe glass or ceramic bowl—use a deep bowl if you plan to whip the frosting in this bowl later. Heat the chocolate in 30-second increments until it is melted and smooth, stirring between heating increments.

  4. Once completely melted, whisk thoroughly until smooth.

  5. Adjust the sweetness to your desired level; if needed, add a small amount of pure maple syrup or sugar-free allulose.

  6. Transfer the mixture to the refrigerator to chill while you prepare the cupcakes.
    Note: Do not whip the frosting until the cupcakes are cooled and ready to be frosted.

  7. Using a spoon, transfer the mixture into a large, deep mixing bowl or a stand mixer bowl for whipping. If it’s a bit hard, allow it to soften and warm up a little at room temperature for about 10 minutes. It should be soft enough to whip but firm enough not to become liquid when whipping.

  8. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the frosting mixture until fluffy. The color of the mixture will lighten to that of milk chocolate.

  9. Place the frosting into a pastry bag with a piping tip, or make a homemade piping bag using a Ziplock bag and cutting off a small corner. Or just spread with a spoon or knife.

Cupcakes

Dry Ingredients:

  • 2 1/2 cups finely ground, blanched almond flour

  • 1/2 cup arrowroot flour

  • 3/4 cup raw cacao (recommended) or unsweetened cocoa powder

  • 1 teaspoon baking soda or 1 tablespoon baking powder

  • 1/4 teaspoon sea salt

Wet Ingredients & Sweeteners:

  • 1/2 cup water

  • 1/2 cup non-dairy milk (almond or coconut)

  • 3 tablespoons melted coconut oil

  • 1/4 cup coconut sugar or sugar-free allulose granules

  • 1/4 cup pure maple syrup or RxSugar- sugar-free allulose liquid

  • 1 1/2 teaspoons pure vanilla extract

Directions:

  1. Preheat the oven to 350°F.

  2. Line a 12-cup muffin pan with cupcake liners and set aside.

  3. In a large bowl, sift together the dry ingredients. Set aside.

  4. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. (This will prevent the melted coconut oil from solidifying once mixed with these liquids and help melt the coconut sugar.)

  5. In a medium bowl, whisk together all wet ingredients. Whisk until well incorporated.

  6. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.

  7. Adjust the sweetness to your desired level; if needed, add a small amount of pure maple syrup or sugar-free allulose.

  8. Pour the batter evenly into the prepared cupcake pan, filling each cup about 3/4 full since the cupcakes will rise.

  9. Tap the pan a few times to even out the batter and release air bubbles.

  10. Bake for 19-25 minutes. Insert a toothpick to test for doneness—it should come out mostly dry with a few cake bits on it.

  11. Place the muffin pan on a cooling rack and let it cool for 30 minutes.

  12. Remove the cupcakes from the muffin pan and continue cooling on a rack until they are completely cool, then frost.

  13. Whip the frosting and frost the cupcakes.

Enjoy!

  • Free of wheat, gluten, grains, dairy, corn, soy, egg, and refined sugar.

  • Paleo, Keto, and Vegan Friendly!

Store in an airtight container in the refrigerator for up to 1 week (best eaten the first 2 days). Alternatively, store them at room temperature for up to 3 days in a cool, dark location.

Freezing Instructions: Store frosted cupcakes in an airtight, freezer-friendly container for up to 1 month. Thaw at room temperature for 15-40 minutes before enjoying.

For More Recipes, go to www.LisaStimmer.com