Grain-free never tasted better! My easy and super moist Paleo chocolate fudge cupcakes will satisfy your chocolate cake cravings. Made with simple and healthy ingredients. Gluten-free, dairy-free, grain-free and no refined sugar. Yes, even the glorious chocolate fudge frosting!
Yesterday was my husband’s birthday, and I wanted to bake him something special. He is trying to stay away from grains and dairy because of migraines and autoimmune inflammation, so I needed to find a Paleo cupcake recipe. After doing a search for Paleo cupcakes on Pinterest and not quite finding what I was looking for, I decided that I would try to make my favorite cupcake recipe grain-free.
I have something to admit friends, that grain-free baking is a whole new world for me. I was a little nervous about stretching outside of my normal gluten-free baking comfort zone, but these fudgy beauties turned out awesome!
Most gluten-free flours that I use are made with rice flour. Rice flour mimics the taste and light texture that a wheat flour would produce. Grain-free flours, like coconut and almond flour, do not have the same texture or flavor. They produce a denser, heavier cake.
Also, you can taste the light nutty flavor of the coconut and almond flour. So here is my disclaimer friend, if you have never had grain-free cake or cookies, it will be a lot different in texture and flavor than what you are used to. It is not a bad different, but your cakes and cookies will be heavier and denser.
Dairy-Free and Refined-Sugar Free
Now that I have given you the grain-free disclaimer, let’s talk about dairy free and no refined sugar baking. Once again not having dairy or refined sugar in your baking recipe will change the texture and flavor. I promise friends, although it’s different, it’s a tasty different.
Now let’s talk about the fudge frosting. Honestly, this was the hardest part of the recipe for me. A frosting made with no butter and no sugar was hard for me to imagine. Most Paleo recipes call for coconut cream or palm shortening, which I did not have.
One recipe that I found used avocados. Yes, you heard me right, avocados! I always have avocados in my kitchen, so I thought I would give it a try. I adapted the recipe because our family likes things on the sweeter side. I was so surprised how glorious the fudge frosting turned out! My kids were super skeptical at first, but once they tried it, they said it tasted like real frosting and they could not taste the avocado at all.
So what did my hubby think? He ate one as soon as he walked in the door! Oh, and then he had another one right after dinner. So I would say that my new adventure into grain-free baking was a success.
If you are needing to make a change to the Paleo diet or a grain-free diet for health reasons or just want to try a new type of gluten-free baking, I promise my recipe for Paleo chocolate fudge cupcakes will not disappoint you.
Frosting recipe adapted from Hold the Grain.Print
My easy and super moist Paleo chocolate fudge cupcakes will satisfy your chocolate cake cravings. Made with simple and healthy ingredients. Gluten-free, dairy-free, grain-free and no refined sugar. Yes, even the glorious chocolate fudge frosting!
- 1/2 cups of almond flour
- 1 1/2 cup of coconut flour
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt (I like Pink Himalayan Salt)
- 1 teaspoon of ground cinnamon
- 1 cup of coconut oil (melted)
- 1 cup of cocoa powder
- 1 cup of water
- 1 tablespoon of pure vanilla extract
- 3 eggs
- 3/4 cup honey
- 1 cup of no sugar added applesauce
- Pre-heat oven to 350 degrees.
- Combine flours, baking soda, salt and cinnamon in a large mixing bowl.
- In a small pan melt the coconut oil. Add the cocoa powder and water and stir until all the ingredients are combined.
- Pour the hot oil mixture into the dry mixture and mix together on low speed, either with a stand-up mixer or hand mixer.
- Add the eggs, applesauce and honey to the batter and mix until fully combined.
- Add the batter to lined cupcake pans. The batter will be thick and sticky. Fill the cupcake cups all the way to the top. If you are not using baking cups, spray cupcake pans with cooking spray.
- Bake for 20-25 minutes. Watch the cupcakes, because all ovens are different. Place a toothpick in the center of a cupcake to see if it fully cooked.
- Cool completely before frosting.
- Store in an airtight container. (These are even better the second day!)
- Add the all of the ingredients into a food processor or blender. Blend until completely smooth.
- Chill the frosting in the fridge until ready to use.
- If you are going to pipe the frosting on the cupcakes (like I did) put the frosting in the piping bag and place in the freezer so it can firm up a bit.
- If you are not piping the frosting, frost the cupcakes as you eat them. Place remaining frosting in the refrigerator.