Paleo Chocolate Cupcakes (gluten-free, grain-free, dairy-free)

Here’s how you can make your own paleo coconut sprinkles. The recipe uses plant-based natural coloring and coconut and while they’re not nearly as bright as nasty store-bought sprinkles, you don’t have to worry about what you’re eating!

Raspberries, strawberries and mini chocolate chips would also make for pretty and delicious paleo alternatives to sprinkles.

* I don’t think I’m British – I just loathe the p-word.

This paleo chocolate cupcakes recipe is pretty much the same recipe I used in my spiderweb cupcakes. I adapted it a little to make the cupcakes bigger and to make the measurements a bit easier for people who use measuring cups instead of grams.

Ingredients

• 3/4 cup + 2 1/2 tablespoons (104 grams) Dutch-process cocoa powder
• 2/3 cup + 2 tablespoons (80 grams) almond flour or almond meal
• 1 1/2 teaspoons baking powder (use paleo baking powder, if necessary)
• 1 teaspoon espresso powder
• 1/4 teaspoon salt
• 1/2 cup + 1 tablespoon (126 grams) coconut oil, melted
• 2/3 cup (213 grams) honey
• 1/2 cup + 2 tablespoons (160 grams) unsweetened applesauce
• 2 tablespoons coconut sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• for frosting: 1 or 1 1/2 batch paleo chocolate fudge frosting1
• paleo decoration ideas: raspberries, strawberries, mini chocolate chips, homemade coconut sprinkles

Directions

1. Preheat your oven to 350 °F (175 °C) and line a muffin pan (or two) with 14 liners.
2. In a medium mixing bowl, stir together the cocoa powder, almond flour, baking powder, espresso powder and salt. Set aside.
3. ...........................................

for full recipes please see : www.texanerin.com

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