New Improved Extra Chocolatey Chocolate Coconut Flour Cupcakes (Paleo Style)

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by brenda on January 17, 2017

I wrote my original Extra Chocolatey Chocolate Coconut Flour Cupcakes recipe 6 years ago! Can you believe it!? My family had 3 successful years on the GAPS Diet. Then we went through some big life changes (like saying goodbye to our beloved foster kids of 14 months, etc.) and I dropped the ball on GAPS. It’s hard to go back to avoiding grains, sugar, and making everything from scratch. I’ve gone back to it for short stretches. I know it is a healthy way to eat, and also, I know how hard it is.

I’m back to grain free, no sugar, and making everything from scratch, because I finally got desperate enough. I got desperate, because I started having reactions to lots of foods. I’m tired of being scared after I eat, having hives, or a tight throat, or both. I also weigh more than I did when I was on GAPS–quite a bit more. Ugh. So, that’s a big motivator for me, too–but not enough on it’s own. I guess I needed to flare up in allergic reactions to finally choose the way my body needs to eat. :p

Now that I’m back to eating grain & sugar free, it really isn’t as hard as I’d worked myself up to thinking it was. Really! I’m eating well: zucchini spaghetti with salad, burger patty with a sweet potato, veggies with eggs, etc. I’m enjoying my food and feeling satisfied. I especially feel satisfied when I eat goodies like this one I made up today!

This version of chocolate cupcake is different from my old one in several ways. It makes 1 pan of 12 cupcakes, unlike my old recipe, which made 24 cupcakes. It uses maple syrup instead of honey, and not quite so much! I also added tapioca starch, which gives the cupcakes a light and fluffy texture.

Here it is:

New Improved Extra Chocolatey Chocolate Coconut Flour Cupcakes (Paleo Style)
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • ¼ cup butter
  • 2 oz unsweeteend chocolate
  • 4 eggs
  • 4 TB cocoa powder
  • ½ cup coconut milk
  • ½ cup pure maple syrup
  • 1 tsp vanilla
  • ½ tsp salt
  • ½ tsp baking soda
  • 4 TB coconut flour
  • 3 TB tapioca starch
Instructions
  1. Preheat the oven to 350 degrees.
  2. Prepare 12 muffin cups with paper liners.
  3. Combine butter with unsweetened chocolate in a pot and melt. Stir to prevent from burning. Set aside to cool.
  4. Crack eggs into the bowl of an electric mixer, beat eggs.
  5. Add in cocoa powder, coconut milk, syrup and vanilla, mix until combined.
  6. In a small bowl, sift together salt, baking soda, coconut flour and tapioca starch.
  7. Add flour mixture to egg mixture, mix until combined, scraping down the bowl to incorporate the dry ingredients.
  8. Add the melted chocolate and butter, mix until incorporated.
  9. Ladle the batter into prepared muffin pan.
  10. Bake at 350 degrees for 20 to 25 minutes, or until cupcakes come out clean.

If you’re interested in making a frosting for these cupcakes, you can see my original post for the frosting recipe. I think they’re great without any frosting, but you may want to frost them for a special occasion, like a Birthday party.

I hope you enjoy these cupcakes!

Do you eat Paleo? GAPS? Generally grain-free? How long have you been eating this way?

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  • rose casanova

    Whether or not you’re on or off GAPS I do appreciate your posts from 2014. I also was on the GAPS diet for a long time and although I never got too crazy I added more variety and I have been suffering. I’m doing the Intro for the next month and I’ll take it from there. I wish you luck!

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