Partial Paleo Chocolate on Chocolate Cupcakes

Partial Paleo cupcakes???  YES!  Partial Paleo… As in the cupCAKE is totally Paleo, while the icing is NOT.  Sad story, I know.  When I started making these cupcakes, I made them thinking, “This is so not going to turn out, or taste good at all.”  Low and behold, I LIKED THEM!!  Omar liked them!  Even my mom liked them!  The only issue was that I didn’t have everything I needed for a Paleo icing.  SO… I went with what I know all to well… butter, a little cream cheese, and powdered sugar!  THIS is why I’ve named them ‘Partial Paleo’.  Now that we’ve got that explanation out of the way, go make some!!!  Eat them guilt free!!!  Well, at least the cake part… 😉

Yields: 12 Cupcakes


  • 3 oz dark chocolate chips
  • 1/3 cup cocoa powder
  • 3/4 cup hot coffee
  • 3/4 cup coconut flour
  • 3/4 cup coconut sugar
  • 1/4 cup honey
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 6 tbsp butter, melted
  • 2 eggs, whisked
  • 2 tsp white vinegar
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened apple sauce


  • 1 stick butter, softened
  • 2 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • pinch of salt



1.  Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.


2. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.


3. Whisk the oil, eggs, vinegar, honey, and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

4. Divide the batter evenly between the muffin pan cups.  Bake until the cupcakes are set and just firm to the touch, 18-20 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

baked cupcakes     cupcakes cooling

5.  For the icing:  In a standing or hand-held mixer, beat the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the vanilla extract and mix until just combined, 5 to 10 seconds. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

finished cupcakes2     finished cupcakes


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