Guilt-less Desserts & Treats for your Family

Paleo Chocolate Cupcakes

  Paleo Chocolate Cupcakes

4 year old H had a party at Kindergarten last week and we were down to bring cupcakes. For some people this may mean a quick trip to the Woolworths Bakery. But not in our house. In our house cupcakes need to be Gluten Free, Dairy Free and Refined Sugar Free. At kinder they also need to be peanut and nut free.  At kinder they also need to be kid friendly aka pretty!

H and I embarked on a cupcake adventure and created these Paleo Chocolate Cupcakes. Cupcakes without gluten, sugar, nuts and guilt…but with all the flair of the party!

These Paleo Chocolate Cupcakes have been frosted with Chocolate Frosting, but Whipped Coconut Cream or Chocolate Ganache could also be used.

Paleo Chocolate Cupcakes

Prep Time10 mins
Cook Time17 mins
Total Time30 mins
Servings: 5


  • 2 eggs separated
  • 1/4 Cup Maple Syrup
  • 2 teaspoons Vanilla Extract
  • 2 1/2 Tablespoons Coconut Flour
  • 2 Tablespoons Cocoa
  • 2 teaspoons Baking Powder
  • 1/4 Cup Milk of choice


  • Pre heat the oven to 175C/350F.
  • Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
  • Whisk the egg whites on medium until soft peaks form.
  • Slowly add the maple syrup and vanilla extract.
  • Add the egg yolks and whisk on medium until combined.
  • Add the milk.
  • In a separate bowl sift the coconut flour, Cocoa and baking powder.
  • With the mixer on medium/low add the flour mixture. Whisk until everything is just combined (not over mixed).
  • Place 5-6 normal cupcake or 10-12 small cupcake liners in a tray and spray.
  • Evenly pour the mixture into the liners and smooth the top of the cupcakes.
  • The liners should be almost full.
  • Bake for 13-15 minutes (minis) and 17 minutes (normal) or until cooked through.
  • Remove from the oven
  • After 5 minutes remove from cakes from the tray and allow to cool.
  • Frost/ice when completely cool.

Fast and Easy Paleo Recipes

3 Comments to Paleo Chocolate Cupcakes

    • Thanks Virginia for asking! It is only 2.5 Tablespoons, which doesn’t seem like much I know but when using Coconut Flour you only need roughly 1/4 of the what you would use if baking with a normal Wheat Flour. Coconut Flour is also really, really absorbant. The general rule of thumb is that for every 1 cup of Coconut Flour you will need 6 eggs and an increase in liquid ingredeints. The ratios and amounts in this recipe do look odd when you are used to baking with normal flours.
      Coconut Flour doesn’t mix and bake like other flours either. The cupcake liners will be about 4/5’s full (as opposed to the normal 2/3 of most normal recipes) and they don’t dome up as much as a wheat flour. I do, however, find that the Chocolate Cupcakes do rise a bit more than the plain varieties due to the inclusion of cocoa.
      This recipe is only for 4-5 Cupcakes, keep that in mind as well when looking at the amounts. I chose to write it up as a small recipe as if I made 10…I would eat all 10 so then any health value goes out the window!
      If you have any more questions please ask away! i love helping people discover a new way of baking.

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