Healthy Paleo Chocolate Cupcakes With Frosting
Fluffy paleo chocolate cupcakes made in the blender in 5 minutes! These chocolate cupcakes are made with healthy ingredients, avocado buttercream, and natural sprinkles!
You know, there are a lot of good things about the internet.
But one thing you can’t do is re-create that act of sitting down at a table together and sharing food.
I feel like if you were here, sitting in my kitchen right now; we would laugh, share a cupcake, and bond over our mutual interest in chocolate drenched foods.
No you’re not missing anything, I really am making some chocolate cake, cupcakes, or muffins every week.
I can’t help it! It’s soul food!
Nothing quite hits the spot like a perfect chocolate treat. 🙂
I don’t plan on stopping this trend anytime soon, so prepare yourselves for chocolate overload!
You’ll know you’ve had enough when the chocolate frosting, cupcakes, and avocado chocolate pudding recipes start coming out your ears!
Only then will life be complete.
But until then, I have too many chocolaty discoveries to indulge in.
If there’s anything that goes with chocolate, it’s more chocolate. And sprinkles!
My favorites are these natural sprinkles from India Tree
We’re talking no food coloring here.
These sprinkles may not technically be paleo, but they are way healthier then your average sprinkle- and I don’t mind really living it up with colorful cupcakes!
About these cupcakes + frosting
You should know:
- The light and fluffy factor is seriously outta control.
- You’ll think these cupcakes are turning into soufflés when you watch them puff and rise in the oven, but I promise they turn out as perfectly fluffy as your dream cupcake, without tasting like a soufflé!
- They are made in the blender!?
- It literally took me only five minutes and I had all the ingredients mixed up in my Vitamix blender. I mean, when I am craving cupcakes I. Want. Them. Now.
Also a worthy mention- check out that ingredient list!
It has me swooning for sure.
I can’t decide what I like better: chocolate OR really easy recipes that taste awesome and are healthy!
Can I just have both please?
On second thought, yeah– I probably really like chocolate best.
Ingredients
- 1 cup cashew butter I use Trader Joe's
- 4 large eggs
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 350F. Grease a muffin pan with coconut oil. You can bake 4 extra large bakery style cupcakes using a super sized muffin pan or 8 regular cupcakes using a standard muffin pan.
- In a high speed blender combine all ingredients until smooth.
- Pour batter 3/4 way up the muffin pan and bake on 350F until a clean knife when inserted into the middle of a cupcake comes out clean. Cook for about 15 minutes for regular size and 20-25 minutes for extra large.
Notes
- Frosting is this avocado chocolate pudding- it makes a super yummy smooth chocolate-y frosting!
- Other frosting options: frosting from my blackout chocolate cake or my life-changing paleo cupcakes.
- These are the natural sprinkles I use.
Nutrition
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Do you think I could sub some coconut oil for the maple syrup and use powdered stevia to sweeten?
You could experiment; I’m not sure how well that would work. Let me know how it goes! 🙂
WE LOVE ALL OF YOUR RECIPES, and these are fabulous! We got 11 regular sized cupcakes, which we were super excited about! Didn’t have cashew butter, so used almond, and frosted with your Choc Avocado Pudding. SO GOOD! Thank you.
Thank you so much Tarin!!
What about using peanut butter instead of cashew butter? Thank you!
That would work great Amanda!
Where is the avocado/chocolate pudding/frosting recipe? Also looking for the coconut oil salted caramel frosting mentioned in the Fudgey Paleo Choc.Cake recipe. I have the vegan caramel sauce: 1/4 c co.oil, 1/4 c maple syrup heat 1 min, whip in 2 T cashew butter. Is the frosting a rif on this? Thanks & love all the goodies.
Hi Gigi, the recipes for both the frostings is linked in the “recipe notes” to the side of the ingredients- just click on the words and it will take you to the direct link to the recipes for the frostings. 🙂 Hope that helps.
These look delicious! I can’t wait to try them with my kids.
Thank you Karen!
So glad I stumbled across your site today. These recipes are amazing. Can’t wait to get cooking! Thanks for sharing
Thank you so much Natalia!
I love this recipe. I actually skip the frosting, as don’t always have avacados around, so just eat the cake for breakfast with my coffee. They are delicous and satifying. Unfortunately they come out of the oven all fluffy, but once they cool they flatten and are very dense. Still tastes great but I would like the fluff. What am I doing wrong?
Hmm, I’m not really sure what’s causing that. Sometimes that happens when there is too much egg, maybe try a smaller size egg??
Looks fab. I use avocado for so many things, it makes a lovely mousse, but I’ve not used it for frosting yet – can’t wait to try. Can I substitute the cashew butter for something non-nutty? Thanks ?
Yes! Sunbutter should work!