Paleo Decadent Chocolate Cupcakes with Buttercream Frosting

Indulge in these Paleo Decadent Chocolate Cupcakes with Buttercream Frosting—a healthier twist on a classic dessert that doesn’t skimp on richness or flavor. Made with almond flour and naturally sweetened with coconut sugar and honey, these gluten-free and grain-free cupcakes are irresistibly moist and fudgy, with a hint of dark chocolate in every bite. The luscious buttercream frosting, crafted with grass-fed butter and arrowroot powder, adds a creamy, airy finish that perfectly balances the deep chocolate notes. Ideal for Paleo dieters or anyone seeking a wholesome treat, these cupcakes come together in just under an hour, making them the perfect option for birthdays, parties, or an anytime indulgence. Bake up a batch of these crowd-pleasing treats and enjoy a dessert that’s as satisfying as it is guilt-free!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1.5 cups almond flour
• 0.5 cup cocoa powder
• 0.75 cup coconut sugar
• 1 teaspoon baking soda
• 0.25 teaspoon sea salt
• 3 units large eggs
• 0.5 cup coconut milk
• 2 teaspoons vanilla extract
• 0.25 cup melted coconut oil
• 0.5 cup dark chocolate chips (paleo-friendly)
• 0.75 cup unsalted grass-fed butter
• 0.25 cup arrowroot powder
• 0.25 cup honey
• 1 teaspoon vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners.

Step 2

In a large mixing bowl, whisk together almond flour, cocoa powder, coconut sugar, baking soda, and sea salt until well combined.

Step 3

In a separate bowl, beat the eggs, then add coconut milk, vanilla extract, and melted coconut oil. Mix until smooth.

Step 4

Slowly add the wet ingredients to the dry ingredients, stirring continually until the batter is smooth and free of lumps.

Step 5

Fold in the dark chocolate chips, ensuring they are evenly distributed in the batter.

Step 6

Divide the batter evenly among the 12 muffin liners, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

While the cupcakes are baking, prepare the buttercream frosting. Start by beating the unsalted grass-fed butter in a mixing bowl until creamy and smooth.

Step 9

Gradually add the arrowroot powder and continue to mix until combined.

Step 10

Add the honey and vanilla extract to the butter mixture, and beat on high speed until the frosting is light and fluffy.

Step 11

Once the cupcakes are baked, remove them from the oven and allow them to cool completely on a wire rack.

Step 12

When the cupcakes are cool, use a piping bag or a spatula to frost each cupcake with the buttercream frosting.

Step 13

Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 2 days.

Nutrition Facts

Serving size	(1129.3g)

Amount per serving	% Daily Value*
Calories	4697.4

Total Fat 329.8g	0%
Saturated Fat 173.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 938.4mg	0%
Sodium 2095.9mg	0%
Total Carbohydrate 414.9g	0%
Dietary Fiber 40.4g	0%
Total Sugars 290.2g
Protein 65.2g	0%

Vitamin D 120IU	0%
Calcium 598.1mg	0%
Iron 27.8mg	0%
Potassium 1663.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 5.3%

Carbs: 33.9%