Hello, everyone! Today I made cupcakes with my little sister. And if you didn’t know, my one magical/weird dream in life is to have this cozy coffee and cupcake bakery where people can play music, read, or just let loose. And, as I got to thinking about it further, why not chose to make cupcakes that virtually everyone can enjoy. I recently heard of an eating-lifestyle where eating like a caveman or cavewoman is set to a more modern scale. It’s called the Paleo Diet, and while I’m no where near a true Paleoer, I thought it would be neat to test some of their recipes out. If you don’t know anything about Paleo, there are plenty of online sites and cookbooks that list the benefits to a person’s health and living when eating meals influenced by Paleo. I’m hoping to incorporate Paleo-friendly recipies and eating habits into my everyday life. Maybe not go the full-fledged “Paleoista”  just yet.

While I am not the greatest baker (yet), I decided to test my hand at a Paleo/gluten/dairy free cupcake recipe that, like I said,  everyone can enjoy.

I found the recipe here… bit.ly/1cypgRd

I followed her recipe fairly closely..

Ingredients (cupcakes):

  1. Line a muffin pan with paper or Silicone Muffin Cup liners.  Preheat oven to 350F.
  2.  Melt chocolate and coconut oil together on low power in the microwave or in a small saucepan over low heat on the stove.  Let cool several minutes.
  3. Place eggs, vanilla, and salt in a Blender.  Blend briefly to beat the eggs.  Add a small amount of the chocolate mixture and pulse again to temper the eggs.  Then add the rest of the chocolate mixture and beat together for 30 seconds.
  4. Add the cocoa powder, coconut flour and baking soda.  Blend to combine (maybe another 30 seconds).  (You could also mix the batter in a Standing Mixer, in which case, just sift the coconut flour and cocoa first.)   Let the batter sit for 2-3 minutes to thicken.
  5.  Pour the batter into the prepared muffin pan (cups will be filled about ¾ full).  Bake for 17-18 minutes.
  6. Carefully remove from muffin pan promptly upon removing from the oven (use a knife to gently pry them out as opposed to dumping them all out).  Let cool to room temperature before frosting (pipe the frosting or just spread with a knife!).  Enjoy!


This is what the batter looked like!

As for the frosting.. It is really fairly hard to make. I didn’t follow her recipe, but I did something similar. The coconut milk I had wasn’t fatty enough, so my frosting turned out liquidy. Here is what she recommends;

Ingredients (frosting):

Notice the full-fat ingredient listed..

Anyways, after about 30/40 minutes of work, I got this beaut!


The cupcake itself is very light and I feel like I could eat 6 of them without feeling full. It doesn’t taste too much like coconut like you think it would. Overall, it’s a pretty awesome dessert. For calories: I added everything up and it came out to be 128 calories per cupcake with frosting being around 20/30 calories additionally.

Hopefully my dream of this bakery comes to fruition, but right now I’ll just keep on baking and see where it takes me. More cupcakes to come! And, thanks to my little sister Lauren for her baking expertise 🙂

Hope you like them and try them out yourself!



2 thoughts on “Paleo Chocolate Cupcakes

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