Sunday, 8 September 2013

Chocolate Cupcakes (Paleo)

Yes, I'm still on my 21 Day Sugar Detox but I'm posting this for those of you who aren't.  :)
I've had fun experimenting with treats that are allowed on the detox and I'll post those recipes very soon; not quite perfect yet!
Isn't it wonderful to have a cake recipe that is easy and doesn't fail?  I love this and my Butterfly Cakes recipe.  Everyone happily munches these down.  The texture is amazing!  Enjoy. :)

Chocolate Cupcakes
Prep time: 10 mins
Cook time: 12-15 mins
Makes 10.

4 eggs
1/2 cup honey
1/3 cup coconut flour
1/4 cup cacao powder
1/2 teaspoon baking soda
1/4 cup coconut oil (melted in microwave)
1/4 cup cacao butter (melted in microwave)

For topping:
1 can coconut cream (chilled in fridge overnight)  
Honey (optional)
1/4 cup jam or coulis  (See my easy jam recipe here.)
Cacao nibs to decorate.

  • Heat oven to 170 degrees Celsius (338F)
  • Grease 10 muffin pans with coconut oil. 
  • Beat eggs and honey with electric beaters.
  • Add coconut flour, baking soda and cacao powder.
  • Beat well.
  • Add melted coconut oil, cacao butter and mix.
  • Spoon mixture into 10 greased muffin pans.
  •  Bake for 12-15 minutes until risen and top springs back. 
  • Cool in pans.
  • Beat the solid coconut cream with electric beaters until creamy.  Add honey to taste if you wish.
  • Pipe coconut cream onto top of cakes.  
  • Drizzle with jam or coulis.
  • Eat! 
  • Keeps well in the fridge for a few days. 
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  1. This recipe looks perfect, but I don't have cacao butter. Can i sub with Coconut Butter or Coconut Oil?

    1. Yes, subbing the cacao butter with coconut oil works well. I haven't tried it with coconut butter, so let me know if you give it a try. :)

  2. This looks like a tasty treat, but could you not put the cocoa powder in?

    1. Hi. :). This recipe needs the cacao powder to thicken it, or it won't work. Lots of my other recipes might suit you though. Have a look at the Butterfly Cakes recipe. Xx

  3. Just had a major disaster happen when the batter overflowed the muffin pan all over. Never had this happen :/ Any idea what could cause it? Maybe my baking soda is super active? I used half cup of coconut oil as I did not have cacao butter.

    1. Oh no! How strange!
      Sorry, I have no idea. :/
      Does anyone else have any suggestions?

  4. I am pretty hard to please when it comes to grain free baking but these are gold and I will definitely be making them again. They were great unfrosted. I did substitute regular butter for the cacao butter and used 1t baking soda instead of a half. I also only used 2T of honey with 1T cocnut sugar and found them sweet enough (they would be even better with a nice frosting!). Many thanks for a great recipe.

    1. Fantastic! So pleased you enjoyed them. Thanks for stopping back and letting me know. 😀

  5. Thank you Deb! Your blog is incredible and your recipes are terrific! These are the perfect texture - I'm not allowed honey/syrups or fruit, so I made them with 3tbsp xylitol instead of honey (and they worked - I was concerned the coconut flour would need that extra liquid), and have them with no toppings. Such a relief to be able to keep something in the fridge for a quick snack, and even not feel at all concerned about offering them to guests.
    How do you get your coconut cream so stiff? I use Ayam brand, and keep a few tins in the fridge all the time, but I can only ever get at best soft peaks from the solid cream on top, before it returns to a liquid and just won't co-operate.