Paleo Chocolate Cupcake Mix
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 208.3
- Total Fat: 17.2 g
- Cholesterol: 31.0 mg
- Sodium: 37.1 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 2.4 g
- Protein: 4.5 g
View full nutritional breakdown of Paleo Chocolate Cupcake Mix calories by ingredient
Introduction
Paleo, gluten, nut, soy, and dairy free Paleo, gluten, nut, soy, and dairy freeNumber of Servings: 12
Ingredients
-
1 cup of blanched almond flour, sifted
1 tablespoon of coconut palm sugar
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 of organic palm shortening or coconut oil, melted
½ teaspoon of vanilla
2 organic cage-free eggs
Directions
Instructions
- To make the cupcakes: Preheat oven to 350 F. Line a cupcake pan with liners or grease thoroughly if you won’t be using liners.
- In a medium sized bowl combine your dry ingredients, almond flour, coconut palm sugar, baking soda, salt and cinnamon, stir together with a fork and set aside.
- 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.
- Stir in the melted organic palm shortening or coconut oil, vanilla and eggs into the melted chocolate and coconut milk mixture.
- Now fold your dry ingredients into the melted chocolate mixture until completely combined.
- Pour batter into the cupcake liners or pan and fill about ⅔ full, they will rise slightly when baking.
- Bake for 20 minutes or until a toothpick comes out clean.
- Let completely cool before frosting.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user JCWILTSHIRE.
- To make the cupcakes: Preheat oven to 350 F. Line a cupcake pan with liners or grease thoroughly if you won’t be using liners.
- In a medium sized bowl combine your dry ingredients, almond flour, coconut palm sugar, baking soda, salt and cinnamon, stir together with a fork and set aside.
- 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.
- Stir in the melted organic palm shortening or coconut oil, vanilla and eggs into the melted chocolate and coconut milk mixture.
- Now fold your dry ingredients into the melted chocolate mixture until completely combined.
- Pour batter into the cupcake liners or pan and fill about ⅔ full, they will rise slightly when baking.
- Bake for 20 minutes or until a toothpick comes out clean.
- Let completely cool before frosting.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user JCWILTSHIRE.