Paleo Chocolate Cupcakes (gluten-free, dairy-free)

5 from 34 votes

Paleo chocolate cupcakes are extremely moist, decadent and rich, with a perfectly fluffy texture. They're gluten-free and dairy-free!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: gluten free chocolate cupcakes, Paleo chocolate cupcakes

Servings: servings

Preheat your oven to 350 degrees fahrenheit.
Add all the dry ingredients into a large mixing bowl and whisk together.
Add all the wet ingredients to another bowl and stir together. Then pour the wet mixture into the dry and whisk together for one minute to create the batter.
Line muffin tins with muffin cups and evenly divide the batter between 14 muffin cups.
Bake for 25-28 minutes, or until a toothpick comes out clean.
Let the cupcakes cool completely before piping the frosting on top.

Add all the ingredients to a stand mixer and blend on low for 30 seconds. Then slowly increase the speed to high and blend for one minute.
If you're mixture needs to be thinned out, add more milk. If you need to thicken, add more powdered sugar.
Once the cupcakes are completely cool, place the frosting into a piping bag and pipe swirls onto each cupcake.

This recipe creates 14 full cupcakes (I fill each cupcake about 80% of the way full with batter). But you can create 15 slightly smaller cupcakes as well.
My baking time of 25-28 minutes is based on a standard oven. I'd recommend checking the cupcakes earlier, at 20 minutes if your oven tends to cook fast or if you're using a convection oven.
Remember to make sure your cupcake is 100% cool before frosting. Otherwise the heat from the cupcake will melt your frosting.
This is the brand of espresso powder that I use.