So I made you some cupcakes . . .

But I didn’t just make you any ol’ cupcakes . . .

I made you some decadent and rich, double chocolate cupcakes that have a dark and delicious raw chocolate frosting . . .

You guys . . .

These cupcakes . . .

I can’t even . . .

There is just so much to love about these decadent and rich, delicious little cupcakes that I don’t really know where to begin!

First up the recipe makes just 6 deliciously indulgent, double chocolate cupcakes which I just adore because, I don’t know about you but, my fridge and freezer and pretty full so I don’t have a lot of room for storing “non-essentials”.

Although, you and I both know that sometimes cupcakes (like chocolate) are 100% essential but anyway . . .

What else can I tell you . . .

They come together in just one bowl and are ready in under 20 mins!

They are all natural made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already.

They also happen to be gluten free, grain free and paleo friendly and, depending on the chocolate chips you use can also be dairy free!

So much to love right?!

And then there’s the most important factor . . .

The taste . . .

Oh the taste . . .

Let me tell you about the taste . . . they are insanely, and I mean INSANELY delicious!

So insanely delicious that the word delicious doesn’t even come close to doing them the descriptive justice they deserve.

They are super moist, subtly sweet and seriously, intensely, indulgently, chocolaty.

These cupcakes will satisfy the strongest of chocolate cravings (and then some 😉 ).

And then there’s the frosting . . . oh sweet, incredibly simple, deliciously glossy, raw, 3 ingredient, homemade chocolate frosting where have you been all my life!

Did you guys know about this?!

Chocolate frosting that you can make using equal parts of coconut oil and cacao then sweeten simply with a splash of maple syrup?!

Heaven I tell you!

Now, I was going to add some sprinkles for a fun pop of color and because well, you know how much I ♥ sprinkles but, the smell of these cupcakes was so incredibly intoxicating that I just couldn’t wait to dive in . . .

and then this happened . . .

and the rest, as they say, is history . . .

I mean would you just look at how super moist and deliciously rich and intensely chocolaty these babies are . . .

and how adorable is my little cupcake thief?!

Never mind the fact that she has cupcake smooshed up the side of her pretty little face! In her defense it’s pretty hard to eat when you’re missing both your front teeth (top and bottom)!

Anyway . . .

All natural, quick and easy, decadent, rich, deliciously indulgent, double chocolate cupcakes with a rich and glossy, 3 ingredient, raw chocolate frosting . . .

Just do it already!

Make them. Eat them. Love, love, love them.

Small Batch Double Chocolate Cupcakes with Raw Chocolate Frosting {Gluten Free, Dairy Free & Paleo Friendly}

Makes 6 standard size deliciously dark, double chocolate cupcakes with a decadent and rich raw chocolate frosting.

Ingredients –

1 egg – vegan friends sub 1 chia/flax egg or your fave egg replacement

1 teaspoon of vanilla extract

1 Tablespoon of coconut oil, melted and cooled

1/2 cup unsweetened vanilla almond milk

3/4 cup almond meal

2 Tbsp coconut flour

1/4 cup cacao*

3-4 Tablespoons of plant based or monk fruit sweetener (sub 1/4 cup of coconut sugar)

1 teaspoon of instant espresso – optional this really helps enhance the richness of the chocolate

1 teaspoon baking powder

A pinch of salt

1-2 Tablespoon (2-4 squares) of dark chocolate, roughly chopped

For the frosting –

1/4 cup cacao*

1/4 cup coconut oil, melted and cooled

1 Tablespoon of maple syrup

Optional add in’s;
2-4 scoops of  Vital proteins unflavored collagen peptides – Optional for gut healing goodness – vegan friends omit

2 teaspoons of maca – for hormone balance

* I’ve also made these VERY successfully using 1/4 cup of Perfect Keto Choc MCT oil powder in place of the cacao

Method –

1 – Preheat oven to 175’C (350’F)

2 – Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside

3 – In a medium bowl place egg, vanilla, coconut oil and milk and whisk until well combined

4 – Add almond flour, coconut flour, cacao, coconut sugar, baking powder, salt and espresso (if using) and stir to combine.

5 – Add chocolate chips and stir until just combined.

6 – Spoon into prepare muffin tray and bake for 10-12 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center

7 – Allow to cool in the muffin tray for 10 mins before transferring to a wire rack to cool completely

While your cupcakes are cooling prepare the frosting –

1 – Place all frosting ingredients into a small bowl and stir until well combined. If it’s a little thin just pop it in the fridge to allow the coconut oil to solidify slightly until you have a nice, glossy spreadable consistency

2 – Once cupcakes are cool and frosting is ready simply spread approximately 1 heaping Tablespoon of frosting onto each cupcake.

Cupcakes will keep for 3-5 days in the fridge when covered or stored in an airtight container. Or you can freeze for up to 3 months.

Enjoy xo

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Question of the day –

When it comes to cupcakes what’s your favorite flava flave??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make these cupcakes (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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