Paleo Chocolate Cupcakes
These cupcakes are grain-free, gluten-free, and dairy-free. Try adding a pinch of Cayenne pepper for a nice kick. They are, by far, the best fudgy and dense cupcakes I have ever tasted.
3/4 cup + 2 1/2 tablespoons cacao powder
2/3 cup + 2 tablespoons almond flour
1/2 cup + 1 tablespoon coconut oil
1/2 cup + 2 tablespoons unsweetened applesauce
Cacao Nibs or Dark Chocolate
Preheat your oven to 350 °F. Line a mini cupcake pan with cupcake liners, or use a silicone cupcake pan (lined or unlined).
In a medium mixing bowl, stir together the cocoa powder, almond flour, baking powder, espresso powder, and salt. Set aside.
In a large mixing bowl, stir together the melted coconut oil, honey, applesauce, coconut sugar, eggs, and vanilla. Add the dry mixture to the wet and stir just until combined.
Spoon the batter evenly into the cupcake pan, about 2/3 full.
Bake for 20 minutes. A toothpick inserted in the middle should come out mostly clean. These are very dense and moist, so they’re probably overdone if it comes out completely clean.
Let cool for 10 minutes and then remove to a wire rack to cool completely.
Store leftovers in an airtight container in the refrigerator for up to a week.
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