LIFE-CHANGING PALEO CHOCOLATE CUPCAKES




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Triple chocolate paleo cupcakes will change your life! Moist, fluffy, and made in a blender. Topped with my favorite easy paleo chocolate frosting.
I’m always on the outlook- ready to add new, fabulous, and deserving paleo chocolate cupcakes to my repertoire.
There have been plenty, and I mean plenty of recipe testing fails.
There have been countless chocolate blow ups, meltdowns, and every other kind of chocolate disaster in between.
But every so often, a really solid one makes it up in the ranks… and I just go with it.
Triple chocolate paleo cupcakes will change your life! Moist, fluffy, and made in a blender. Topped with my favorite easy paleo chocolate frosting.

INGREDIENTS
  • Cupcakes
  • 3/4 cup black cocoa powder
  • 3/4 cup almond flour
  • 2/3 cup maple syrup
  • 1/2 cup applesauce
  • 1/2 cup coconut oil melted
  • 4 large eggs
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • Frosting
  • 1 cup chocolate chips or paleo chocolate
  • 1/4 cup full fat canned coconut milk
  • 1/4 cup coconut oil

INSTRUCTIONS
  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 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.
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