Sometimes I miss really great, gluten filled chocolate cake. The kind you can buy at any store. With rich chocolate frosting that is full of sugar. But, then I think about the calories and the inflammation it will cause and it’s not actually worth it.
It’s good to have a delicious alternative for those chocolate cake cravings. These cupcakes have a great texture that makes it hard to believe there isn’t any flour in them. They rise nicely in the oven and from what I remember taste like a store bought cupcake (I’ve been gluten-free for over five years).
The recipe I used for the “icing” is actually a chocolate avocado pudding. It has coconut oil in it so if it seems too runny for frosting you can put it in the fridge for an hour or two and it gets a more frosting like texture.
Honestly it tastes like really dark chocolate frosting so it having a little more pudding texture doesn’t bother me at all. I think the combination is delicious!
I used my Paleo Chocolate Pudding recipe for the frosting.Print
Paleo Chocolate Cupcakes (GF, DF)
These cupcakes are a delicious alternative for when you are craving something chocolate.
1 large Banana, very ripe
1 medium Apple, cored & peeled
6 Dates, seeds removed
2 large Eggs
1 cup Almond Butter
2 Tbsp. Coconut Oil, melted
1/3 cup Cocoa Powder
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Ground Cinnamon
1/2 tsp. Sea Salt
Preheat oven to 375 degrees.
Place all ingredients into a blender and blend until a batter forms.
Either grease or line your muffin tin (these muffin liners are my favorite). Divide batter evenly.
Bake for 18 minutes or until the muffins spring back when you lightly touch them.
I used my Paleo Chocolate Pudding recipe for the frosting.