|| paleo chocolate cupcakes with pumpkin spice frosting ||

i’m not a cake lover..but at my cousins wedding reception last weekend they had a cupcake bar and i was decorating so many cupcakes really wishing i could eat one! they felt so moist and really did look delicious! no gluten free cupcakes or sugar free icing…sigh. it’t not that i can’t eat sugar but i am chosing not to eat it as much as possible. since avoiding sugar i have felt sooo much better! i have more energy, my tummy feels so much better and my mind is clearer! its incredible the effects it can have on you! anyway i looked up a cupcake recipe and helllllo these are amazing and it was the first recipe(with some slight adjustments) i came across! lets be real anything pumpkin gimmmme! 
for the paleo pumpkin spice frosting
  • 1 cup canned coconut cream/milk, full fat, refrigerated overnight (about 2 cans)
  • ¼ heaping cup canned pumpkin
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • ½ teaspoon apple cider vinegar
  • pinch of pink himalayan salt
  • a few dashes of cinnamon to taste
  • a few dashes of pumpkin pie spice to taste
  • a few dashes of cloves to taste
for the paleo chocolate cupcakes
  • 1 cup of blanched almond flour, sifted
  • 1 tablespoon of maple syrup
  • ½ teaspoon of baking soda
  • ½ teaspoon of pink himalayan salt
  • a few dashes of cinnamon
  • 1 cup of enjoy life mini chocolate chips
  • ½ cup of full fat canned coconut milk, room temperature
  • ¼ cup coconut oil, melted
  • ½ teaspoon of vanilla
  • 2 organic cage-free eggs
  1. to make the frosting: in a bowl, put the hardened layer of coconut milk from the refrigerated cans, equaling about a cup, along with the rest of the ingredients
  2. use a hand mixer to combine and whip the ingredients together. (i added a lot more spices- but adjust it to your preferred taste) put in the refrigerator uncovered to thicken for at least 30 minutes while you make your cupcakes
  3. to make the cupcakes: preheat oven to 350f. line a cupcake pan with liners or grease thoroughly if you won’t be using liners
  4. in a medium sized bowl combine your dry ingredients, almond flour, baking soda, salt and cinnamon, stir together with a fork and set aside
  5. in another medium sized bowl combine chocolate chips and coconut milk and melt using the double boiler method. stir consistently until completely melted. remove from heat.
  6. stir in the melted coconut oil, vanilla, maple syrup and eggs into the melted chocolate and coconut milk mixture
  7. now fold your dry ingredients into the melted chocolate mixture until completely combined
  8. pour batter into the cupcake liners or pan and fill about ⅔ full, they will rise slightly when baking
  9. bake for 22 minutes or until a toothpick comes out clean
  10. let completely cool before frosting. to frost, transfer the frosting to a decorating bag and use desired tip. garnish and enjoy!
* makes 12 cupcakes


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