Can you never have enough chocolate? Then you’ll LOVE these super chocolate cupcakes! Not only are they paleo and low-carb, but they’re also dairy-free, gluten-free and grain-free.
Can we just talk about that texture for a second?
This recipe is a slight adaptation of my super-moist chocolate cake recipe, which was a HUGE hit during the holidays.
I basically cut the ingredients in half and decided to try using coconut flour instead of almond flour. It worked SUPER well, to the point where my husband is now asking (ok, maybe demanding) that I make more.
These are definitely heaven for someone who doesn’t get the chance to eat baked goods very often, and I really wonder whether anyone could even tell the difference between this and a gluten-filled one.
You know how paleo baked goods usually have that little bit of coconut flavor, or something is just slightly off about it? There is none of that here. None!
Texture is spot on, taste is 110%, and they’re the perfect level of sweetness! I really don’t think I could make these any better, that’s the honest truth.
Ok, what’s the catch?
I promise there isn’t one, because I can’t stand long and complicated recipes, you guys.
Seriously, all you need to do is mix the list of dry ingredients in one bowl, and the wet ones in another. Mix the dry and wet together, and spoon into paper or silicone baking cups.
Pop into the oven and once a toothpick comes out clean, they’re all set! You can either eat them without frosting (I didn’t think it was necessary), or add some easy chocolate buttercream frosting (my husband thought it was necessary).
Can I substitute one of the flours for something else?
The only substitution I have personally tried is changing the 1/4 cup coconut flour to 1 cup of blanched almond flour.
Since different types of flour have different absorptive properties, I cannot guarantee success with substituting other types of flours. Feel free to try if you really want, but do so at your own risk!
Can I make these into vanilla or another type of cupcake?
The cocoa powder and dark chocolate used here are fairly crucial to the texture and moisture of these cupcakes.
If you’d like to make another flavor, please leave a comment and let me know what you’d like. I will experiment with it and get you the best cupcake recipe I can develop!
You will also enjoy these other recipes:
Super Chocolate Cupcakes (Paleo, Low-Carb)
- 1/4 cup tapioca flour (30 g)
- 1/4 cup coconut flour (28 g)
- 3/4 cup granulated sweetener of choice (36 g) I used Pyure stevia blend
- 1/2 cup cocoa powder (40 g)
- pinch Salt
- 1 teaspoon baking soda
- 2 oz 90% or 100% dark chocolate
- 3 tablespoons butter or coconut oil
- 3 eggs
- 1/2 cup unsweetened coconut or almond milk (4 oz)
- Preheat oven to 350F.
- Mix all dry ingredients together in a medium bowl
- In a second microwave-safe bowl, add dark chocolate and butter or coconut oil. Microwave in pulses of 20 seconds until melted.
- To the melted chocolate mixture, add eggs once at a time until fully-mixed.
- Add wet ingredients to the dry, and mix well.
- Add coconut or almond milk to the mixture and stir until well-mixed and batter is smooth.
- Spoon into 12 muffin cups.
- Place in oven to bake until a toothpick can be pulled out cleanly, which should take about 20-25 minutes.