Life-Changing Paleo Chocolate Cupcakes


  1. 3/4 cup black cocoa powder
  2. 3/4 cup almond flour
  3. 2/3 cup maple syrup
  4. 1/2 cup applesauce
  5. 1/2 cup coconut oil melted
  6. 4 large eggs
  7. 1 1/2 teaspoons baking powder
  8. 1 teaspoon vanilla extract
  9. 1/2 teaspoon sea salt


  1. 1 cup chocolate chips or paleo chocolate
  2. 1/4 cup full fat canned coconut milk
  3. 1/4 cup coconut oil


  1. Preheat oven to 350F. Line a muffin pan with parchment paper liners.
  2. In a blender combine all ingredients for cupcakes until smooth.
  3. Fill each muffin pan 3/4 way full. Note: I use a large bakery style muffin pan, which produces 6 large cupcakes. If you use a regular muffin pan- bake for less time (about 20-25 minutes on 350F or until a knife when inserted comes out clean). I bake the large bakery style cupcakes on 350F for 30 minutes.
  4. In a double boiler melt ingredients for frosting and whisk until smooth. Transfer frosting to fridge or freezer for 15-30 minutes then whip until it reaches a fluffy spreadable consistency. If the frosting becomes too hard, use a hair dryer and whisk while heating until it becomes spreadable again.
  5. Frost cupcakes. Optional: top with natural sprinkles or mini chocolate chips.