These grain-free Paleo Chocolate Cupcakes are absolutely perfect for birthday celebrations. Because so many of you have nut allergies, I decided this had to be a nut-free cupcake recipe! Be sure to check out my Nut-Free Recipes page if you are on a nut-free diet, or if your children go to a school with a nut-free food policy.
Made with coconut oil, these cupcakes are also a fabulous dairy-free dessert. While I’ve been on a strict grain-free diet since 2001, my recipes continue to evolve within the grain-free genre, as I learn more about various healthy foods. Coconut oil has been a favorite ingredient of mine for some time, but for the past year or so my focus has been on eating as much coconut oil as I can. Sometimes that means eating it straight out of the jar, other times I add it to everything I cook. Most days I do both.
A good deal of anecdotal evidence points to coconut oil as a fabulous brain food. Here’s a video that discusses the health benefits of coconut oil.
Did you ever notice that the rise of various brain disorders (ADD, Autism, Alzheimer’s, Parkinsons, etc.) happened to take place in the late 1980’s and early 1990’s when the fat-free diet was all the rage? I think many people’s brains may have been malnourished by the pervasive lack of fat in the Standard American Diet during this period.
My Paleo Chocolate Cupcake recipe is full of good fat! I hope your family enjoys these gluten-free, nut-free, dairy-free chocolate cupcakes as much as we do!
Paleo Chocolate Cupcakes
- ¼ cup coconut flour
- ¼ cup cacao powder
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 4 large eggs
- ¼ cup coconut oil
- ⅓ cup honey
- Pulse together dry ingredients in a food processor
- Pulse in wet ingredients
- Line a muffin pan with paper liners and scoop ¼ cup batter into each
- Bake at 350°F for 15-18 minutes
- Cool and serve
Frost these Paleo Chocolate Cupcakes with my amazing Paleo Chocolate Frosting. Here are some of my other easy paleo cupcake recipes!
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Is it possible to use maple syrup instead of honey?
Jackie, I think that could work.
Is it OK to use maple syrup rather than honey?
Jackie, that will likely work :-)
What can I substitute the eggs with?
Toye, I haven’t tried that :-)
Sharon Mack says
Elana, my husband and I found these cupcakes to be light, chocolaty, and just sweet enough! They are wonderful as is our with icing! We are the recipients of your creativity and we honestly appreciate you!!
Sharon, thanks for letting me know that you and your husband love these :-)
Love these cupcakes! They are full of chocolatey goodness! My husband likes them too:)
Karen, thanks for letting me know you love these cupcakes!
what if I don’t have a food processor?
Jewella, feel free to experiment :-)
I make these without a food processor, (just mixing by hand or hand mixer) in my experience it’s fine as long as I sift the coconut flour and cocoa powder otherwise the little clumps don’t get broken up without a food processor.
Does it matter if the coconut oil is solid or melted?
Melissa, won’t make a difference :-)