This post is brought to you by the incredibly amazing Adriana from Living Healthy with Chocolate. Check out her blog now!!

‘Hello Everyone! First of all, I want to thank Juli for having me as a guest on PaleOMG. As many of my followers know this is only my second guest post and I am so honored to be able to share my recipes with everyone who follows Juli and her blog.

I really wanted this post to be special and after giving it some thought, I came up with this idea to cover strawberries in chocolate, but in a different way. So for this recipe I decided to surround my strawberries with a light, soft, moist and not too sweet dark chocolate cupcake. We all can agree that chocolate complements strawberries very well and it is one of those unique combinations that keeps you wanting more and more.

The sound of cupcakes in the paleo diet sounds very unhealthy, but when you combine ingredients such as coconut oil, coconut milk, ground almonds and some dark chocolate, it becomes the perfect healthy alternative treat for a birthday party or a special occasion like valentines day.

I am certain you will enjoy this recipe and know that following a healthy diet can also be delicious in the presence of dark chocolate and fresh strawberries ♥. Enjoy!’

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Guest Post: Chocolate Covered Strawberry Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

  • Yield: 6 1x



For the cupcakes

  • 1 3/4 cup almond flour
  • 1 tablespoon raw cacao powder
  • 2 teaspoons baking soda
  • 1/4 cup chocolate chips (Enjoy Life Chocolate Chips)
  • 1egg
  • 2 tablespoons coconut oil, melted
  • 1/3 cup coconut milk
  • 1 tablespoon raw honey (add more if you like it sweeter)
  • fresh strawberries

For the frosting

  • 3/4 cup chocolate chips (Enjoy Life Chocolate Chips)
  • 6 tbs coconut milk


  1. In a large bowl mix the almond flour, cacao powder and baking soda
  2. Melt the chocolate chips in a bowl over simmering water and let it cool for 5 minutes
  3. Whisk in the egg, coconut oil, coconut milk and honey until smooth
  4. Gently fold the almond flour mixture into the chocolate to form a batter
  5. Spoon batter into prepared muffin cups, filling each to the top. I used a silicon muffin pan. but you can use any regular pan and paper liners if you wish.
  6. Cut the tops off of 6 strawberries and insert one in each cupcake, pointy side down
  7. Bake at 350°F until a toothpick inserted into the center comes out clean, approximately 22 minutes
  8. Allow muffins to cool on a wire rack before frosting

Chocolate Frosting:

  1. Melt the chocolate chips in a double boiler and mix the coconut milk until smooth
  2. Top each cupcake with the frosting, then place a fresh strawberries on top


Yields: 6 cupcakes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

All about Adriana:

For the past few years I have been educating myself on which micronutrients my body requires to function properly. I have dramatically changed my diet, eliminating all grains and processed foods and I now follow a paleolithic/primal diet. I am an avid kitesurfer and bodyboarder and this has greatly improved my performance and health. Like our ancestors, I have an occasional sweet tooth and in my spare time I try to get creative in my kitchen developing dessert recipes that uses only high quality, micronutrient rich ingredients. It is through my blog, Living Healthy With Chocolate, that I enjoy sharing these recipes and I hope that I can help people understand that there are plenty of healthy alternatives ingredients and options in the world of sweets that we all love!
Follow me on:

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Renee says:

    Anyway to sub out the egg? These would be perfect for my daughter who can’t have a number of things….including no eggs.

  2. Ashley says:

    Hi. I don’t have access to dairy-free chocolate chips and just have cocoa powder, how would I go about substituting it? I intend to make an 8″ cake instead of cupcakes, what would the timing be? I need help pretty quick as I’m making it for a birthday. Thanks!!

  3. Rebecca says:

    Disaster! They are bitter and taste like too much baking soda! Now I wasted expensive almond meal and I’m behind in being prepared for my sons birthday party! Eeek! Not happy!

  4. Alexandria says:


    You can use Applesauce, mashed Bananas, and Cornstarch just to name a few!

  5. Margie says:

    Terrible I used regular cupcake pans filled to the top like you said actually made seven overflowed and the edges burned and the middle was not done Had to throw away Not happy either. I am an experienced baker not a good recipe

  6. Jennifer Ocain says:

    Tastes like baking soda! Very disappointed. What did I do wrong??

  7. Lucy says:

    Made this last week and it was delicious!! My family enjoyed it as well. Will be making this again soon!

  8. Erin says:

    My batter was a bit bitter and not as smooth as I would have liked it to be due to my course almond flour, so I pureed a few strawberries with a little water and added it in with my batter. The puree added the moisture and the sweetness they needed.Thank you for sharing the recipe.

  9. J. Adams says:

    Looks like something happened to this recipes instructions. It isnt specific on blending the liquid ingredients, so i mixed all the wet together before mixing with the dry. I doubled the recipe so I could share the results. However, my batter was not even close to spoonable. I added more coconut milk, almond milk and water just to get the dry ingredients to become fully incorporated.
    First batch are very dry and crumbly. Added more eggs, honey and some coconut sugar.
    Second batch in the oven now…And still not looking good. I”m out of ingredients to add.
    Hope everyone else has better luck.