Imagine sinking your teeth into a decadent chocolate cupcake that's not only mind-blowingly delicious but also completely guilt-free. These Super Moist Chocolate Cupcakes are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. Whether you're a paleo enthusiast, a health-conscious foodie, or simply someone who loves rich, moist chocolate treats, this recipe is your golden ticket to dessert paradise!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 cup honey
- 3 eggs
- 1/4 cup coconut oil
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened coconut cream (for frosting)
- 1/4 cup powdered erythritol (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, combine the almond flour, cocoa powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed and free of lumps.
- In a separate bowl, beat the eggs until they are frothy. Then, add the honey and melted coconut oil to the eggs, whisking until the mixture is smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a spatula, divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the buttercream frosting. In a mixing bowl, combine the unsweetened coconut cream and powdered erythritol. Use an electric mixer to beat the mixture on medium speed until it becomes light and fluffy.
- Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake generously with the buttercream frosting.
- For an extra touch, you can sprinkle some cocoa powder or chopped nuts on top of the frosted cupcakes for decoration.
- Enjoy your super moist chocolate cupcakes with buttercream frosting, and store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Tips
- Ingredient Temperature Matters: Ensure your eggs and coconut oil are at room temperature for better mixing and a smoother batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cupcakes.
- Check for Doneness: Use the toothpick test to ensure your cupcakes are perfectly baked. A clean toothpick means they're ready!
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
- Frosting Technique: For a professional look, use a piping bag or a smooth spatula when applying the buttercream.
- Storage Tip: These cupcakes stay fresh for up to 3 days at room temperature or up to a week in the refrigerator.
- Customize Your Topping: Experiment with cocoa powder, chopped nuts, or a sprinkle of sea salt for extra flavor and texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 6g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 70mg
