Paleo Chocolate Cupcakes with Chocolate Buttercream Frosting

Paleo Chocolate Cupcakes with Chocolate Buttercream Frosting

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  • Prep Time


  • Total Time


  • Servings



  • For the frosting:

  • 1

    , 8 oz package Kerrygold grass fed butter

  • 7

    oz Enjoy Life chocolate chips (about ¾ package)

  • For the cupcakes:

  • 6

    tbsp coconut flour

  • 3

    tbsp unsweetened cocoa powder

  • 1

    tsp baking powder

  • tsp sea salt

  • 3


  • ¾

    cup unsweetened almond milk

  • ¼

    cup coconut oil, melted

  • ¼

    cup sunflower seed butter (or other nut butter)

  • 2

    tbsp honey


For the icing, heat butter and chocolate chips in a small saucepan over low heat, stirring until completely melted (this will be very thin). Remove from heat and allow pan to cool, then place in refrigerator to set (this should become a solid block, takes about 45 minutes to an hour). Preheat oven to 350 and line muffin pan with paper or silicon liners. In a small bowl combine coconut flour, cocoa powder, baking powder, and salt. In a large bowl, combine eggs, almond milk, sunflower seed butter, honey and coconut oil (be sure to add coconut oil last to prevent it from solidifying). Slowly add dry ingredients to wet and mix until we’ll combined. Spoon batter equally into muffin cups (each should be almost completely full). Bake for 18 minutes or until a toothpick comes out clean in the center. Remove from oven and allow to cool. While cupcakes are cooling, prepare frosting by removing from refrigerator and allowing it to come to room temperature (frosting should still be pretty solid). Transfer frosting from saucepan into your mixing bowl. Beat for two minutes at medium speed. Spread evenly over cupcakes. Enjoy!


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