Popular Recipes

Paleo Chocolate Cupcakes with Chocolate Ganache

paleo-chocolate-cupcakes-with-chocolate-ganache

After the vanilla cupcakes were all gone, I was feeling empty inside. Well, not totally empty—just a little snackish. You know when you want something sweet but not anything really healthy. And since I still had my bag of coconut flour, I thought why not try some chocolate cupcakes?

These are just as good as the vanilla ones if you ask me. They do have a stronger taste of coconut, but I think it helps since the cocoa powder needs a fatty flavor to give it some chocolaty richness.

paleo-chocolate-cupcakes-with-chocolate-ganache-wide-shot

The tops of these cupcakes weren’t the prettiest when they came out of the oven which is why I decided they needed something on top. Even once I added the ganache they didn’t turn out too pretty but boy did they taste good. A vanilla or chocolate buttercream would probably add a more decorated look to them.

Paleo Chocolate Cupcakes with Chocolate Ganache

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes a dozen cupcakes):

  • 3/4 cup cup coconut flour
  • 4 eggs
  • 2 egg whites
  • 1/3 cup cocoa powder
  • 1/2 cup cane or palm sugar
  • 1 cup coconut milk
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup water*

*I had to add water to my batter because it was on the thick side. This might have been because I was using refrigerated coconut milk. If your coconut milk is at room temperature, follow the instructions and adjust accordingly.

paleo-chocolate-cupcakes-with-chocolate-ganache-chocolate

Method:

  1. Preheat your oven to 350 degrees and line 12 cupcake holders with paper liners.
  2. Mix together the coconut flour, eggs, egg whites, cocoa powder, sugar, coconut milk, baking soda, and vanilla extract in a large bowl.
  3. Slowly add just enough water so that the batter is slightly runny and easy to mix by hand without exerting too much effort.
  4. Scoop the batter evenly into the cupcake liners. Hit the pan against the counter a few times to even the batter and knock out any air bubbles.
  5. Bake for 30-35 minutes until the tops are firm to the touch.

paleo-chocolate-cupcakes-with-chocolate-ganache-2

For the ganache, I just melted 3oz of 70% dark chocolate and mixed in about 3 Tablespoons of coconut milk and spread it on. I’d recommend using coconut milk that’s at room temperature or even heat slightly, because I found that mine started cooling even before I could spread it.

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