Super moist and fluffy paleo chocolate muffins topped off with a deliciously rich and creamy dairy-free chocolate frosting. These paleo double chocolate cupcakes are ultra chocolatey, easy to make, but still so much healthier than what we are used to. They are dairy-free, gluten-free and refined sugar-free. Whether it’s for a birthday party or just a get together, these tasty little guys are the perfect treat to enjoy with friends and family.

I think I’ve discovered the next level of chocolatey indulgence. These tasty paleo double chocolate cupcakes have everything you could ask for in a healthy alternative treat. While they’re super fluffy, moist, and rich in cocoa, they are topped off with the most amazing vegan chocolate frosting. 

Calling on all the chocolate fans out there, these cupcakes may just be your new favorite treat! Super easy to whip up in a blender and a lot healthier than what we are used to. Made with eggs, almond butter, cacao, maple and bananas, the muffins are wholesome and packed with healthy fats. The vegan chocolate topping requires 2-3 wholesome ingredients and is one of the richest, most decadent frostings out there. 

How to make paleo double chocolate cupcakes:

Preheat oven to 350 degrees Fahrenheit and grease muffin pan with coconut oil, or line muffin pan with paper cups. In a food processor or high speed blender add all ingredients and process into a smooth mixture. Divide chocolate batter into the 12 muffin molds (3/4 full). Bake in the oven for about 15 minutes. Let cool on a cooling rack for about 5-10 minutes.

For the chocolate frosting heat coconut milk and maple syrup in a small pot over low heat. Turn off heat and add the chocolate (in pieces) into the coconut milk. Wait a couple minutes and then stir well until chocolate is fully dissolved.

Pour chocolate coconut milk into a medium bowl and let sit in the refrigerator for about 10-20 minutes until chocolate mixture has thickened up. The consistency needs to be spot on for piping. Transfer the mixture into a piping bag and frost each muffin. Enjoy immediately and store leftovers in the fridge for up to 3 days. Take out of the fridge 20-30 minutes prior to eating.

For more healthy chocolate indulgence, check out these recipes:

• Paleo Chocolate Mug Cake
• Chocolate Peanut Butter Bread
• Vegan Blood Orange Dark Chocolate Tart
• Paleo+Vegan Chocolate Fudge

If you happen to make these dreamy paleo double chocolate cupcakes please let me know. I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

This post contains an affiliate link. As an Amazon Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.

Paleo Double Chocolate Cupcakes

Yield: 12

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 20 minutes

Total Time: 1 hour 20 minutes

Super moist and fluffy paleo chocolate muffins topped off with a deliciously rich and creamy dairy-free chocolate frosting. These paleo double chocolate cupcakes are ultra chocolatey, easy to make, but still so much healthier than what we are used to. They are dairy-free, gluten-free and refined sugar-free.

Print

Ingredients

• 3 very ripe bananas*
• 3 eggs
• 1/3 cup maple syrup (sub with agave syrup)
• 3 tbsp coconut oil (melted)
• 1 1/3 cup almond butter
• 3/4 cup cacao powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt

Vegan Chocolate Frosting

• 100 g stevia sweetened chocolate (sub with unsweetened/semi sweet chocolate)
• 3 tbsp maple syrup (optional)
• 1 cup of full-fat coconut milk (unsweetened)
• 4 tsp coconut oil

Instructions

1. Preheat oven to 350 degrees Fahrenheit and grease muffin pan with coconut oil, or line muffin pan with paper cups.
2. In a food processor or high speed blender add all ingredients and process into a smooth mixture.
3. Divide chocolate batter into the 12 muffin molds (3/4 full).
4. Bake in the oven for about 15 minutes. Let cool on a cooling rack for abour 5-10 minutes.
5. For the chocolate frosting heat coconut milk and maple syrup in a small pot over low heat.
6. Turn off heat and add the chocolate (in pieces) into the coconut milk. Wait a couple minutes and then stir well until chocolate is fully dissolved.
7. Pour chocolate coconut milk into a medium bowl and let sit in the refrigerator for about 10-20 minutes until chocolate mixture has thickened up.
8. Transfer the mixture into a piping bag and frost the muffins.
9. Enjoy immediately and store leftovers in the fridge for up to 3 days.**

Notes

*Use very ripe bananas in order to achieve enough sweetness.
**Take out of the fridge 20-30 minutes prior to eating.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  High Speed Blender
• 
  Silicone Muffin Pan