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Home » Paleo Recipes » Paleo Coconut Flour Chocolate Cupcakes

Paleo Coconut Flour Chocolate Cupcakes

Published December 21, 2018 Last Updated April 2, 2019 By Lori Ryman 32 Comments

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Paleo Coconut Flour Chocolate Cupcakes - These cupcakes are fluffy, moist and delcious! They are paleo, gluten free and dairy free.These coconut flour chocolate cupcakes are soft, fluffy and have a delicious chocolate flavor. They are gluten free, dairy free, and paleo!

I love just about anything with chocolate! Luckily, it’s pretty easy to make coconut flour chocolate cupcakes taste amazing! After making a recipe for vanilla paleo coconut flour cupcakes, I thought I should make a chocolate version!

Vanilla cupcakes are delicious, but if I had to choose between vanilla or chocolate, my favorite is most definitively chocolate!

How I Altered this Coconut Flour Chocolate Cupcake Recipe

I originally planned on using my vanilla paleo cupcake recipe to go off of and alter, but I found it easier to just modify my all time favorite paleo brownie recipe for cupcakes. I changed the amounts of a few ingredients and altered the baking time, and wow, these cupcakes came out delicious!

This recipe would also work for making a small paleo coconut flour chocolate cake too. I’ve made it for a few birthday parties and it turns out great. The baking time is just a little longer.Paleo Chocolate Cupcakes made with Coconut Flour - These coconut flour cupcakes are pale, gluten free and dairy free.

The Ultimate Taste Test

When you’ve been eating paleo foods for quite awhile, you get used to not having a high amount of sugar and the taste of coconut flour/almond flour compared to conventional flours. For a lot of recipes, it’s hard to make the “paleo” version just as good as a conventional recipe. Often times, the paleo version tastes eggy or the consistency is not perfect. This recipe for coconut flour chocolate cupcakes is the exception!

Seriously, you cant tell that these coconut flour chocolate cupcakes are paleo! They taste exactly the same as a regular chocolate cupcake. I’m so used to paleo that sometimes I’m not the best taste tester.. my family members (who do not eat paleo) are always the best taste testers because I often try to see if they can tell if my recipe is paleo or not.

When I made this recipe for coconut flour chocolate cupcakes and left it out as a dessert for our get-together, everyone loved the cupcakes and they couldn’t even tell that they were gluten free or paleo. Everyone was surprised when I told them that they were made with coconut flour!

I think this is because the rich chocolate flavor really makes these cupcakes taste amazing! The consistency is perfect too, as they are fluffy and just moist enough.Paleo Coconut Flour Chocolate Cupcakes - Delicious, soft, fluffy, and moist paleo cupcakes sweetened naturally with raw honey.

Sweetened Naturally with Raw Honey

I always try to make the healthiest version of a recipe, which means finding healthy alternatives to regular white sugar. Thus, most often, I use raw honey or bananas as a natural sweetener for recipes.

I used raw honey in this recipe for a natural sweetener. It makes the cupcakes taste just sweet enough.

I prefer not to use regular white sugar in recipes because it is high on the glycemic index and is linked to an increased risk of heart disease and gut imbalances. Additionally, it can be hard to digest too.

Paleo Frosting for Your Cupcakes

These coconut flour chocolate cupcakes taste great with and without frosting. If you’d like to add a paleo friendly chocolate frosting to the top of your cupcakes (like pictured above), you can easily make it by mixing coconut butter with raw cacao. I use a ratio of 2:1 for the coconut butter to raw cacao powder.

The paleo chocolate frosting is yummy and easy to spread.

Paleo Coconut Flour Chocolate Cupcakes - These cupcakes are fluffy, moist and delcious! They are paleo, gluten free and dairy free.

Paleo Coconut Flour Chocolate Cupcakes

These coconut flour chocolate cupcakes ares soft, fluffy, moist and so delicious! They are paleo, gluten free, grain free, and dairy free. The cupcakes are sweetened with natural raw honey.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 149kcal
Author: Lori Ryman

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup raw cacao powder
  • 1/2 cup raw honey
  • 1/3 cup coconut oil (measure when liquid)
  • 5 eggs
  • 2 tablespoons water
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon sea salt

Instructions

  • Combine all ingredients in a bowl and mix well.
  • Scoop the batter into baking cups/muffin pan.
  • Bake at 350 degrees for 20 minutes or until a toothpick inserted in the middle comes out clean.

Nutrition

Serving: 1cupcake | Calories: 149kcal | Carbohydrates: 14.6g | Protein: 2.9g | Fat: 9.6g | Saturated Fat: 7.1g | Cholesterol: 82mg | Sodium: 143mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 14.1g | Calcium: 10mg | Iron: 0.5mg
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Coconut Flour Cupcakes -These paleo cupcakes are gluten free and dairy free. They are soft, fluffy and taste delicious.

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Filed Under: Gluten Free Recipes, Paleo Recipes Tagged With: coconut flour, dairy free, Gluten Free, paleo

About Lori Ryman

Lori Ryman, BS, MS, has been dedicated to researching natural alternatives for the past 15 years. Lori has a background in research methods, health, and nutrition. She started with an Interest in natural alternatives to improve her own health and she continues to share natural DIY projects, recipes and natural alternatives with millions of viewers on treasuredtips.com.

Lori’s research for posts is based on peer reviewed evidenced-based research. Lori is a published author in a peer reviewed research journal. Her work has been covered by MSN, The Huffington Post, wikiHow, The New York Times, and many more.

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Reader Interactions

Comments

  1. Bryann

    October 15, 2019 at 11:57 pm

    Hi!
    Can you substitute unsweetened cocoa powder for the raw cacao powder?

    Reply
  2. Boo

    August 15, 2019 at 9:58 pm

    These are phenomenal. We live a very paleo-ish gluten free lifestyle as my 2 younger girls have eczema and this is such a treat! So moist and delightfully good. I have alternated between maple syrup, agave, and raw honey. All in which are stellar!!! I went without frosting and added some Enjoy life dairy free dark chocolate chip morsels too!!!

    Reply
  3. April

    July 3, 2019 at 12:13 pm

    Could I use almond flour instead?

    Reply
    • Lori Ryman

      August 5, 2019 at 4:01 pm

      Yes, you can use almond flour. You may need to increase the amount of flour.

      Reply
  4. Aimee

    June 22, 2019 at 12:37 am

    I am curious how full you filled your muffin tins. I did about 2/3 full and they didn’t really rise like pictured in the article. Also, while the cupcake itself doesn’t taste oily the coconut oil definitely saturated my liners. I measured when it was soft but not completely liquid, could that be the problem of just something to expect?

    Reply
    • Lori Ryman

      August 2, 2019 at 3:08 pm

      I fill them about 3/4 full. They do rise, but not as much as a typical cupcake.

      Reply
      • Aimee

        August 5, 2019 at 4:33 pm

        5 stars
        I just wanted to leave an update.
        1. I made another batch measuring the coconut oil in pure liquid form and the oily liners were no longer an issue.
        2. I baked mine for 5 minutes longer and they no longer fell in the centerso their tops are more like the photo. I am guessing my oven might be running a little cool (it is more than 20 years old).
        3. I am glad I kept doing test batches because these are a real crowd pleaser. I made them for a few birthdays and always get compliments.

        Thanks for the great recipe!

        Reply
  5. Emily

    May 27, 2019 at 6:05 pm

    Hi Lori, the recipe calls for 5 eggs. Could I substitute them with 5 flax eggs?

    Reply
    • Lori Ryman

      July 7, 2019 at 3:11 pm

      Hi Emily, that should work. I haven’t tried it myself though. Let us know how it turns out 🙂

      Reply
  6. Anita

    May 20, 2019 at 11:52 am

    I like how you can double or triple your recipe. But I usually weigh my ingredients. Do you have a conversion chart for the weight of the ingredients?

    Reply
    • Lori Ryman

      June 11, 2019 at 11:02 am

      Hi Anita, I don’t have a conversion chart. You should be able to put the ingredients in one online though.

      Reply
  7. Emily

    April 5, 2019 at 5:28 pm

    Can this recipe be used for a cake, maybe an 8 inch round?

    Reply
    • Lori Ryman

      April 11, 2019 at 2:10 pm

      Yes, I use this recipe to make cake all the time. It works perfect for an 8 inch round paleo cake. Just increase the baking time a little, by about 10 minutes.

      Reply
  8. paleoglutenfreeguy

    April 3, 2019 at 3:49 pm

    5 stars
    OMG that looks so perfect. I love that it’s minimal ingredients and sweetened only with a bit of honey.

    Reply
  9. kelly @ a girl worth saving

    April 1, 2019 at 6:44 pm

    Sweet baby Jesus these look DELICIOUS!

    Reply
  10. Maya

    March 4, 2019 at 2:16 pm

    Hi Lori!
    Can I substitute the honey with a low carb sugar free sweetener?!
    Thanks

    Reply
    • Lori

      March 12, 2019 at 2:25 pm

      Yes, that should work 🙂

      Reply
  11. Samantha

    February 27, 2019 at 5:56 am

    Hello! Looking forward to making this. I want to half it and make small cupcakes. Will it work out the same and if I half it. Should I use 2 eggs or 3.

    Reply
    • Lori

      March 12, 2019 at 2:20 pm

      3 eggs should work. You can add a little more flour if it’s too runny.

      Reply
  12. Sara

    February 12, 2019 at 6:25 pm

    Can I sub maple syrup for the honey?

    Reply
    • Lori

      February 23, 2019 at 10:12 pm

      Yes, that would work 🙂

      Reply
  13. May

    February 8, 2019 at 10:02 am

    What can I substitute for eggs? We have an egg allergy.

    Reply
    • Lori

      February 20, 2019 at 3:31 pm

      You can use applesauce, banana, or flaxseeds/chia seeds. There are quite a few options 🙂

      Reply
      • Karen

        May 4, 2019 at 12:32 pm

        What would be the exact quantities and methods to swap with eggs out?

        Reply
        • Lori Ryman

          May 24, 2019 at 10:13 pm

          You could use a flax egg. I haven’t used it myself with this recipe, but it should work.

          Reply
  14. Linda

    February 1, 2019 at 6:48 pm

    5 stars
    Why do you use the vinegar? What purpose does it serve? Thank you. The recipe looks good and I can’t wait to try making them. Going to make some sugar free whipped cream to serve with them, and sprinkle on some toasted pecans and toasted coconut. Hurry please! I need to make them tonight! Lol thank you for the recipe!❤️

    Reply
    • Lori

      February 5, 2019 at 3:46 pm

      Hi Linda, the reaction between the baking soda and apple cider vinegar makes it rise a little more and be more fluffy. You can leave it out though and it still comes out great!

      Reply
      • Linda Turner

        February 5, 2019 at 11:14 pm

        Thank you! I have heard of people adding vinegar but was not clear about why. I will definitely add it because I like the fluffy coconut flour cupcakes! Thanks so much!

        Reply
  15. Kayla

    February 1, 2019 at 5:49 pm

    Can you sub anything for the coconut butter. My son has but allergies and I cannot find one that is not processed in a nut facility. Thank you!!

    Reply
    • Lori

      February 5, 2019 at 3:45 pm

      Hi Kayla, for the frosting there are a lot of different recipes you can use. There are a lot of simple ones with palm shortening, if that would be ok.

      Reply
  16. Kimberly Patterson

    December 23, 2018 at 4:50 pm

    What is the recipe for the frosting ?

    Reply
    • Lori

      December 31, 2018 at 4:00 pm

      To make the chocolate frosting I just mix 4 tablespoons of coconut butter with 2 tablespoons of raw cacao powder.

      Reply

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