Dark Chocolate Cupcakes


Paleo and Gluten Free Dark Chocolate Cupcakes are moist, rich and heavy on the chocolate flavor and simply delicious! These simple-to-make cupcakes are a bit on the healthier side because they are dairy-free, made primarily with almond flour, and contain no added sugars. Try also this healthy coconut tart.


  • 2 cups (200 grams) almond flour 
  • ½ cup (48 grams) cocoa powder
  • 3 tablespoons (21 grams) coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • ¼ teaspoon espresso powder
  • eggs
  • 3/4 cup coconut sugar
  • 1/2 cup milk of choice (we use almond)
  • 3 tablespoons avocado oil
  • 1 teaspoon vanilla extract


  • Pre-heat oven to 350ºF and line a muffin tin with parchment paper liners.
  • Whisk together almond flour, cocoa, coconut flour, baking powder, baking soda, sea salt and espresso in a medium bowl.
  • Whisk together eggscoconut sugar, milk, avocado oil and vanilla extract in a large bowl
  • Add dry ingredients into the wet ingredients and whisk to combine completely.
  • Divide batter evenly between 12 cupcake liners.
  • Bake in the pre-heated oven for 18-20 minutes minutes, or until a toothpick inserted and removed is clean of any wet cake batter.
  • Let cupcakes cool in the pan for 10 minutes before removing and cooling completely on a wire rack. Let cool completely before frosting.
  • Frost with this paleo frosting, this chocolate buttercream frosting or this vanilla buttercream frosting.
  • Enjoy dark chocolate cupcakes and rate our recipe!

website: fitandhealthyrecipes.com


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