I remember the first time I baked these chocolate fudge cupcakes. I wanted something that wouldn’t just taste good but actually make me feel good about eating it.
You know that feeling when you find a dessert that’s rich, indulgent, and doesn’t leave you with a sugar crash? That’s what these cupcakes are all about.
They’re packed with wholesome ingredients, perfect for a clean-eating lifestyle, and hit all the right spots for chocoholics like me.
Plus, they’re a family favorite—no one even guesses they’re gluten-free or paleo!
Tips for Maximum Flavor
- Use room-temperature eggs for a fluffier texture.
- For a deeper chocolate flavor, sift the cocoa powder before adding.
- Want a coffee-chocolate vibe? Add 1 teaspoon of instant espresso powder to the cupcake batter.
Substitutions and Variations
- Nut-Free: Swap almond flour with sunflower seed flour (but expect a slight green tint due to chlorophyll in sunflower seeds—it’s harmless!).
- Sweetener: Use honey instead of maple syrup if preferred, but keep in mind this will alter the flavor slightly.
- Frosting Variations: Add a tablespoon of almond butter to the frosting for a nutty twist or sprinkle chopped nuts or shredded coconut on top.
Serving Suggestions
These cupcakes are perfect with a tall glass of cold almond milk or a steaming mug of herbal tea. For a fancy touch, garnish with fresh berries or a sprinkle of cocoa powder.
Paleo Chocolate Fudge Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Rich, fudgy, and indulgent chocolate cupcakes that are paleo-friendly, dairy-free, gluten-free, and refined sugar-free. Perfect for healthy indulgence!
Ingredients
For the Cupcakes:
- 1 cup almond flour (finely ground)
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 large eggs (room temperature)
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened almond milk (or coconut milk)
- 1 teaspoon pure vanilla extract
For the Frosting:
- 1/2 cup coconut cream (chilled overnight, only the solid part)
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Instructions
Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.
- In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, and sea salt until evenly mixed.
- In another bowl, combine eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients. Stir until no lumps remain, but don’t overmix.
- Scoop the batter evenly into the lined muffin cups. Fill each about 3/4 full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Frosting:
- In a chilled mixing bowl, beat the coconut cream with a hand mixer until fluffy.
- Add cocoa powder, maple syrup, and vanilla extract. Beat until smooth and creamy.
- Spread or pipe the frosting onto the cooled cupcakes.
Notes
Keep leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Paleo
Nutrition
- Serving Size: 1 cupcake
- Calories: 195
- Sugar: 9g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
