Recipes: Primal Chocolate Cupcakes


These cupcakes are a variation of Elana Amsterdam’s “Cream-Filled Chocolate Cupcakes” from her book Gluten-free Cupcakes, in a mini-muffin form.  Makes about 35-40 mini-cupcakes.

  • 1/3 cup coconut flour
  • 1/3 unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 3/4 tsp baking soda (I use the 1/2 tsp and 1/4 tsp to measure accurately)
  • 6 eggs
  • 3 tbsp almond oil (or other light, unscented Paleo-friendly oil)
  • 2 tbsp palm oil (it’s red!!)
  • 1/4 cup maple syrup
  • 1/3 honey

– Preheat oven to 350 degree.

– Mix the coconut flour, cocoa powder, sea salt and baking soda in one bowl.

– Mix the eggs, oil, honey and maple syrup in a second bowl.

– Combine the wet and dry ingredients.  Mix well with whisk.

– Pour into mini-muffin paper or silicon cups in a mini-muffin tin. (Optional – sprinkle a few mini chocolate chips on top of each cupcake)

– Bake for 14 minutes, or until the toothpick comes out clean.  18-22 minutes for full-sized cupcakes.





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