Paleo Chocolate Cupcake Recipe
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cup dark chocolate chips
  • 1/2 cup grapeseed oil
  • 2 tablespoon agave nectar
  • 1 tablespoon vanilla extract
  • pinch of sea salt, preferably celtic
  • 1/4 cup coconut flour
  • 1/4 cup cacao powder
  • 1/4 teaspoon sea salt, preferably celtic
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1/4 cup grapeseed oil
  • 1/2 cup agave nectar
Directions
  1. In a small saucepan over very low heat, melt the chocolate in the grapeseed oil. Stir in the agave, vanilla extract, and salt. Remove from heat, transfer to a container, and place in the freezer for 15 minutes to chill and thicken. Remove from the freezer and whip frosting with a handheld mixer until it is thick and fluffy.
  2. Preheat the oven to 375 degrees.
  3. In a medium-sized bowl, combine the coconut flour, cacao powder, salt, and baking soda. In a large bowl, blend together the eggs, oil, and agave nectar. Thoroughly mix the dry ingredients into the wet ingredients.
  4. Line a cupcake tin with paper liners and scoop a scant ΒΌ cup of the mixture into each tin. Bake until a toothpick inserted into the center comes out clean, about 20-22 minutes. Remove from the oven, let cool, and cover with vegan "buttercream" chocolate frosting.