These decadent Dark Chocolate Cupcakes with Chocolate Frosting are paleo and GAPS-friendly, and perfect for a healthy treat!
I’m not really a cupcake fan. I’d much prefer cake. Or a muffin. But when it comes to 1st birthdays, cupcakes are perfect.
Last weekend my baby girl turned one year old! Usually, when a family member has a birthday, we make our traditional Chocolate Cream Angel Food Cake. But since my little one doesn’t eat grains yet (yay for GAPS babies), I needed something grain and sugar-free.
When I was pondering what to bake for her celebratory treat, I knew that it had to be something chocolate – as she seems to be a fellow chocoholic. Only homemade, dairy and sugar-free chocolate, though. (Of course.)
After searching my chocolate-filled archives, I finally settled on my delicious Spiced Dark Chocolate Cake, which I shared over at Delicious Obsessions a while back. But I needed it to be a little more kid-friendly, so I modified. 😉
Dropping out the spices (which are quite delish), adding a few things here and there, and pouring the batter into a muffin tin did the trick!
The Dark Chocolate Cupcakes were a huge hit, as was the chocolate frosting. 🙂
And the hubby said they were the best grain-free baked dessert I’d made in a while… Double win. 😉
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra, but I will earn a small percentage that will go to help support and maintain this site and its free content. Thanks! 😉
- Preheat oven to 325 and grease an muffin tin.
- Place all ingredients EXCEPT apple cider vinegar in blender (I use my Blendtec) and puree. Let stand for about 5 minutes so the coconut flour can soak up some of the liquid.
- Add in apple cider vinegar and pulse to combined.
- Pour into prepared pan and bake for 20 minutes, or until toothpick comes out clean and top springs back lightly when touched.
- Cool completely before frosting.
- 1/4 c. coconut oil
- 1/4 c. raw honey
- 1/4 c. cocoa powder (regular or extra dark)
- 1/2 t. vanilla extract
- pinch of sea salt
- Soften the coconut oil over low heat.
- Remove from heat and stir in honey, cocoa powder, salt, and vanilla.
- Let stand for a few minutes to thicken.
- Frost cake.
These Dark Chocolate Cupcakes are shared at Allergy Free Wednesdays, Anti-Procrastination Tuesday, Family Fun Friday, Foodie FriDIY, Free From Fridays, Full Plate Thursday, Gluten Free Fridays, Happiness Is Homemade, Happy Healthy Green & Natural, Hearth & Soul, Inspiration Thursday, Inspire Me Monday, Let’s Get Real, Menu Plan Monday, Merry Monday, Mostly Homemade Monday, Raising Homemakers, Real Food Friday, Shine, Simply Natural Saturdays, Sunday Food & Fitness, Tasty Tuesdays, Throwback Thursdays, the Wednesday Showcase, Weekend Potluck, Weekend Wind Down, Welcome Home Wednesdays, You Link It We Make It.