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5 from 8 votes

Paleo Chocolate Fudge Cupcakes {Dairy-Free, Gluten-Free, Grain-Free}

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!
Course Dessert
Cuisine American
Keyword gluten-free chocolate cupcake, gluten-free cupcake, Paleo cupcake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 131kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

Cupcakes:

  • 1/2 cups almond flour
  • 1 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt I like Pink Himalayan Salt
  • 1 teaspoon ground cinnamon
  • 1 cup coconut oil melted
  • 1 cup cocoa powder
  • 1 cup water
  • 1 tablespoon pure vanilla extract
  • 3 eggs
  • 3/4 cup honey
  • 1 cup no sugar added applesauce

Frosting:

  • 1 ripe avocado
  • 3 tablespoons cocoa powder
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons pure maple syrup
  • pinch salt  I like Pink Himalayan Salt

Instructions

Cupcakes:

  • Pre-heat oven to 350° F.
  • 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, pure vanilla extract 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!) Frost the cupcakes as you eat them. Place remaining frosting in the refrigerator.

Frosting:

  • 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.
  • Pro Tip: When I pipe frosting onto cupcakes I use a trick where I line a large cup with the piping bag. It makes the process much less messy! My favorite frosting tip is the Wilton 1M. 
  • Enjoy!

Notes

Pro Tip: When I pipe frosting onto cupcakes I use a trick where I line a large cup with the piping bag. It makes the process much less messy! My favorite frosting tip is the Wilton 1M
Store in an air-tight container. Frost the cupcakes as you eat them. Place remaining frosting in the refrigerator.
Mama says, "Check all of your labels!"
Did you make a recipe? Tag @mamaknowsglutenfree on Instagram, Facebook or @mamaknowsgf on Twitter! I would love to see what you created!

Nutrition

Serving: 1cupcake | Calories: 131kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 96mg | Potassium: 132mg | Fiber: 5g | Sugar: 12g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1.1mg
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