Secretly Healthy, Double Chocolate Mini Cupcakes {Paleo Friendly}

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Somedays just call for chocolate am I right or am I right?

Oh you know I am so totally right.

No question.

Some days . . .  chocolate is totally, 100%, absolutely, unquestionably necessary.

Today my friend is that day.

Well actually it was last week when finally after decades years months of trying, retrying, rescheduling and trying once again I finally got to have a girly catch up with one of my dearest friends.

You know that friend that no matter how long its been since you actually got to spend time together it’s like no time has passed?

That friend that has seen you at your best/worst and loves you anyway?

That friend you can be totally 100% real with.

That friend that makes you feel comfortable in your own skin no matter what?

Yep, this girl is so incredibly amazing, such a, inspirational, wonderful, beautiful wife, mother and friend that she totally deserves some extra special chocolate just to celebrate the awesome little lady that she is.

Chocolate must be had!

Today our test it out Tuesday recipe is another delicious little treat that I have slightly adapted from this incredible recipe shared by none other than the amazing Teresa Cutter – AKA The Healthy Chef. I knew it was the perfect recipe to make and share with my sweet, sweet friend and of course you sweet, sweet invisible internet friend of mine.

Oh you guys these cupcakes!

Tiny but mighty my friend.

I am so glad I made them into mini cupcakes because we all know mini means I can eat more secretly pop one into my mouth without having to share plus mini things are super, super cute and these mini double chocolate mini cupcakes are no exception.

Secretly Healthy, Double Chocolate Mini Cupcakes , 2 bites of pure perfection.

They are so fudgey, so rich without being overly sweet and they just melt in your mouth.

Although they are incredibly rich they still somehow still manage to be really light.

I think its the coconut flour, that stuff is like magic. A little goes a looooonnnngggggg way and I love how coconut flour tends to add a subtle, gentle hint of coconuty sweetness wherever it’s used. It kind of hovers in the background, behind the scenes being all sneaky and deliciously sweet. I just love it.

Anyway enough about the coconut flour. These cupcakes . . .

They also happen to be secretly healthy and paleo friendly!

Insanely delicious, secretly healthy and double chocolate . . .

Win, win and win!

These cupcakes are super simple to make with just a handful of ingredients.

These Secretly Healthy, Double Chocolate Mini Cupcakes contain no refined sugar or flour, they are sweetened naturally with a little maple syrup  and vanilla extract and they also happen to be low carb and grain free but most importantly these cupcakes are insanely delicious!

To. Die. For!

I may or may not have closed my eyes and let out a little sigh of delicious, chocolate lovin’ bliss after my first bite (← yep I totally did that #ihavenoshame)

Not even kidding.

They are just that good! ← Yes really.

I also may have made them several times since the initial recipe testing because somehow they just keep disappearing?!

So sweet invisible internet friend of mine, what are you waiting for?

Super fudgey, melt in your mouth, secretly healthy, low carb, paleo friendly tiny but might Secretly Healthy, Double Chocolate Mini Cupcakes. 2 bites of pure, delicious, indulgent chocolate perfection is just moments away.

What are you waiting for?

Today is the day . . . Chocolate must be had!

Go make these cupcakes already?!

Secretly Healthy, Double Chocolate Mini Cupcakes {Paleo Friendly}
Very slightly adapted and rewritten in my own words from this recipe shared by none other than every inspiring Teresa Cutter – AKA The Healthy Chef
Makes 16 super fudgey, seriously chocolate paleo friendly, grain free secretly healthy mini cupcakes

Ingredients –

2 Tablespoons of cacao

2 Tablespoons of coconut flour*

3/4 teaspoon baking powder

1/4 teaspoon of ground cinnamon

2 eggs

2 Tablespoons of maple syrup

1 teaspoon of vanilla extract

1 teaspoon of coconut oil, melted and cooled

a pinch of salt flakes

2 Tablespoons of dark chocolate chips divided.
1 Tablespoon finely chopped to go into the cupcakes, 1 Tablespoon we will melt and drizzle over the top once our cupcakes are baked and cooled

Method –

1 – Preheat oven to 175’C (350’F) and prepare your mini cupcake tray with paper cases or lightly grease and set aside.

2 – In a medium size bowl whisk together eggs, vanilla, maple syrup and coconut oil until well combined.

3 – Sift cocoa, coconut flour, baking powder, cinnamon and salt into your vanilla egg mix and whisk until just combine.

4 – Add chocolate chips and stir until almost combined.

5 – Spoon batter into your prepared cupcake tray and bake for 10-12 mins until the tops spring back when lightly pressed and a toothpick comes out clean with just a few crumbs attached when inserted into the centre. Set aside to cool

6 – While your cupcakes are cooling, melt remaining Tablespoon (or more if you prefer) of chocolate. Once melted drizzle over cupcakes and then shower those bad boys with generous amounts of your fave sprinkles.

Enjoy xoxo


*If you don’t happen to have coconut flour on hand please don’t let that put you off making these cupcakes. You should be able to pick it up in the health food section of your local supermarket (I got mine in Coles).

Question of the day –

Sweet or Savoury, what’s your preference either, both tell me?


10 Comments on Secretly Healthy, Double Chocolate Mini Cupcakes {Paleo Friendly}

  1. Lauren
    January 20, 2014 at 8:49 pm (4 years ago)

    These look delicious! I don’t think I could choose either sweet or savory, because it seems when I eat something of either taste, I then crave the other. I guess my mouth has some sort of equilibrium that it needs to achieve at all times! 🙂

    • Emma
      January 20, 2014 at 9:33 pm (4 years ago)

      Oh Lauren I hear that, 100% 🙂

      Best of both worlds, I like it 🙂

    • Emma
      December 19, 2016 at 7:04 pm (1 year ago)

      Same! They really are wonderful 🙂

  2. Amanda Duncan
    September 10, 2017 at 2:49 pm (4 months ago)

    Other than substituting 2Tbsp water for the 2 eggs, I made this recipe exactly as it’s worth. They’re in the oven now, but 16 mini??? It barely made 9. We’ll see how they turn out taste wise. Anyone else come across this issue or any other? I was hoping to multiple this recipe to make regular cupcakes and now I’m just not sure.

    • Emma
      September 10, 2017 at 11:35 pm (4 months ago)

      Hi Amanda,

      Sorry to hear things didn’t work out as well as you’d hope. I’ve made them lots of times as have many others and I haven’t heard of there being such a significant difference in results. Usually between 12-16 mini muffins give or take.

      I think the substitution of 2 Tablespoons of water in place of 2 whole eggs could be the issue. That’s quite a change. Substitutions can be tricky especially when coconut flour is involved.

      Hopefully they still turned out to be delicious despite there being fewer than you anticipated.


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