Paleo Chocolate Cupcakes with Pumpkin Spice Frosting

PREP 10 hours
COOK 20 mins
TOTAL 10 hrs 20 mins
Yields 12

INGREDIENTS :

    For the Paleo Pumpkin Spice Frosting

  • 1 cup canned coconut cream/milk, full fat, refrigerated overnight (about 2 cans)
  • 1/4 heaping cup canned pumpkin
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon apple cider vinegar
  • pinch of pink himalayan salt
  • a few dashes of cinnamon to taste
  • a few dashes of pumpkin pie spice to taste
  • a few dashes of cloves to taste
  • For the Paleo Chocolate Cupcakes

  • 1 cup of blanched almond flour, sifted
  • 1 tablespoon of coconut palm sugar
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of pink himalayan salt
  • a few dashes of cinnamon
  • 1 cup of enjoy life mini chocolate chips
  • 1/2 cup of full fat canned coconut milk, room temperature
  • 1/4 cup of organic palm shortening or coconut oil, melted
  • 1/2 teaspoon of vanilla
  • 2 organic cage-free eggs

DIRECTIONS :

  1. To make the frosting: In a tall cup or bowl, put the hardened layer of coconut cream/milk from the refrigerated cans, equaling about a cup, along with the rest of the ingredients.
  2. Use an immersion blender or hand mixer to combine and whip the ingredients together. Add more spices if needed to preferred taste. Put in the refrigerator uncovered to thicken for at least 30 minutes while you make your cupcakes.
  3. To make the cupcakes: Preheat oven to 350 F. Line a cupcake pan with liners or grease thoroughly if you won't be using liners.
  4. In a medium sized bowl combine your dry ingredients, almond flour, coconut palm sugar, baking soda, salt and cinnamon, stir together with a fork and set aside.
  5. In another medium sized bowl combine chocolate chips and coconut milk and melt using the double boiler method. Stir consistently until completely melted. Remove from heat.
  6. Stir in the melted organic palm shortening or coconut oil, vanilla and eggs into the melted chocolate and coconut milk mixture.
  7. Now fold your dry ingredients into the melted chocolate mixture until completely combined.
  8. Pour batter into the cupcake liners or pan and fill about ⅔ full, they will rise slightly when baking.
  9. Bake for 20 minutes or until a toothpick comes out clean.
  10. Let completely cool before frosting. To frost, transfer the frosting to a decorating bag and use desired tip. Garnish and enjoy!

by

INGREDIENTS :

    For the Paleo Pumpkin Spice Frosting

  • 1 cup canned coconut cream/milk, full fat, refrigerated overnight (about 2 cans)
  • 1/4 heaping cup canned pumpkin
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon apple cider vinegar
  • pinch of pink himalayan salt
  • a few dashes of cinnamon to taste
  • a few dashes of pumpkin pie spice to taste
  • a few dashes of cloves to taste
  • For the Paleo Chocolate Cupcakes

  • 1 cup of blanched almond flour, sifted
  • 1 tablespoon of coconut palm sugar
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of pink himalayan salt
  • a few dashes of cinnamon
  • 1 cup of enjoy life mini chocolate chips
  • 1/2 cup of full fat canned coconut milk, room temperature
  • 1/4 cup of organic palm shortening or coconut oil, melted
  • 1/2 teaspoon of vanilla
  • 2 organic cage-free eggs

DIRECTIONS :

  1. To make the frosting: In a tall cup or bowl, put the hardened layer of coconut cream/milk from the refrigerated cans, equaling about a cup, along with the rest of the ingredients.
  2. Use an immersion blender or hand mixer to combine and whip the ingredients together. Add more spices if needed to preferred taste. Put in the refrigerator uncovered to thicken for at least 30 minutes while you make your cupcakes.
  3. To make the cupcakes: Preheat oven to 350 F. Line a cupcake pan with liners or grease thoroughly if you won't be using liners.
  4. In a medium sized bowl combine your dry ingredients, almond flour, coconut palm sugar, baking soda, salt and cinnamon, stir together with a fork and set aside.
  5. In another medium sized bowl combine chocolate chips and coconut milk and melt using the double boiler method. Stir consistently until completely melted. Remove from heat.
  6. Stir in the melted organic palm shortening or coconut oil, vanilla and eggs into the melted chocolate and coconut milk mixture.
  7. Now fold your dry ingredients into the melted chocolate mixture until completely combined.
  8. Pour batter into the cupcake liners or pan and fill about ⅔ full, they will rise slightly when baking.
  9. Bake for 20 minutes or until a toothpick comes out clean.
  10. Let completely cool before frosting. To frost, transfer the frosting to a decorating bag and use desired tip. Garnish and enjoy!

by

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