Paleo Chocolate Cupcakes with Almond Butter Frosting

I do have a soft spot for sweets and seems my followers do too!  So when I get an occasion to bake a cake or make some cupcakes I usually make it happen.  This said, a coworker had her birthday yesterday and I decided to make a batch of my Paleo chocolate cupcakes with almond butter frosting.  These cupcakes are off da chain because they are sweet, but not too sweet and the chocolate and almond butter leave you with their tastes.  I HATE when I have a sweet treat and it’s way over powered by the sugar rather than the chocolate.  As though I said, “I’ll take one sugar cupcake” and in some situations I’m not sure there is difference between vanilla and chocolate other than their color.

When making the almond butter frosting.  Always keep your palm shortening at room temperature.  As you whisk, it will break down and blend into the almond butter and maple syrup.  If you want to pipe the frosting, I recommend placing it in your piping bag and then putting it in the fridge for 20-30 minutes.  This will cause the frosting to set further and make your piping look much more pretty.

Paleo Chocolate Cupcakes Almond Butter Frosting

Chocolate Cupcake Ingredients

4 eggs

1/2 cup maple syrup

1/2 cup coconut oil

2 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1/4 cup cocoa powder

2 cups almond flour

1 tbsp coconut flour

Almond Butter Frosting Ingredients

1/2 cup palm shortening

1/2 cup maple syrup

1 tbsp tapioca flour

2 tsp vanilla

1/3 cup almond butter

1/4 tsp cinnamon

Chocolate Cupcake Directions

  1.  Preheat oven to 350 degrees
  2. Whisk together maple syrup, coconut oil, eggs and vanilla.
  3. In a separate bowl, combine baking powder, baking soda, cocoa, almond flour and coconut flour.
  4. Stir the dry ingredients in with the wet.
  5. Place batter in an oiled cupcake pan.
  6. Bake for 15-18 minutes, until center is cooked.
  7. Allow cupcakes to cool (about a hour) prior to icing them.

Almond Butter Frosting Directions

  1. Place all ingredients except tapioca flour in a bowl and whisk together.
  2. Whisk until the frosting is smooth and there a limited bumps.
  3. Whisk in tapioca flour and blend in well.
  4. Spread immediately or place in the refrigerator for a harder consistency.




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