Paleo Chocolate Espresso Cupcakes

These paleo chocolate cupcakes are amazingly decadent. I adore chocolate, it really should be considered its own food group. Chocolate makes me happy, the smell, the taste...I can't imagine life without it!

These cupcakes come together easily and are well worth the measuring and probably a bit of cacao powder on your counters. Make them for a party or just because you are craving a treat. Using raw cacao powder and almond flour makes them so much more nutrient dense than traditional chocolate cupcakes. Your body will relish the treat.

Since we live in the tropics I keep mine in the refrigerator, but if it is cool put them in an airtight container on the counter for a day. Otherwise store in the refrigerator, or you can even freeze them for up to 2 weeks in an airtight container. Enjoy.

Chocolate Espresso Cupcakes

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Paleo Chocolate Espresso Cupcakes

Yield: 141x2x3x4x5x

Author: Martha Saunders

Decadent and moist, these won't disappoint.

IngredientsUSMetric

• 1 1/2 cups almond flour
• 1/2 cup tapioca flour
• 1/2 cup raw cacao powder
• 1 tsp baking soda
• 1 tsp espresso powder (can omit if desired)
• 1/2 tsp sea salt
• 4 large eggs (room temperature)
• 1/2 cup unsweetened almond milk
• 1 cup coconut sugar
• 1/2 cup ghee (room temperature)
• 1 tsp vanilla
• 1/2 cup chocolate chips

Frosting

• 1/2 cup ghee (room temperature)
• 1/2 cup palm oil shortening
• 1/2 cup tapioca flour
• 1 cup powdered coconut or maple sugar (can substitute regular powdered sugar if desired)
• 1/2 cup raw cacao powder
• 3 Tbsp unsweetened almond milk
• Pinch sea salt

Instructions

1. Preare cupcake pan with cupcake liners. Preheat oven to 350 degrees.
2. In a large bowl: Combine almond and tapioca flour, cacao, baking soda, espresso powder, and sea salt. Stir to combine.
3. In a medium bowl: Combine eggs, milk, sugar, ghee, and vanilla. Stir to combine. Should be smooth, no lumps.
4. Pour the liquid mix into the dry mix and stir well. Once everything is well incorporated add the chocolate chips. Using a large ice cream scoop or spoon pour into the cupcake liners.
5. Bake for 20 minutes until a toothpick comes out clean. Let cool completely in the pan before frosting.
6. Prepare the frosting. Combine all ingredients in a bowl and using an electric mixer beat together. Start on low to prevent the cacao powder and powdered sugar from going everywhere. Once smooth frost the cupcakes using a small offset spatula.