Description
These Paleo Chocolate Zucchini Cupcakes are topped with a rich and fudgy Paleo Chocolate Frosting! You’d never guess there are veggies packed into these super moist and chocolatey gluten-free cupcakes.
Ingredients
Scale
- 1 ½ cup (144g) blanched almond flour
- ½ cup (55g) tapioca flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup coconut sugar
- ⅔ cup cacao powder
- ½ cup non-dairy milk of choice, I used almond
- 3 eggs, room temperature
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ⅔ cup shredded zucchini, water squeezed out of it
- ¼ cup mini chocolate chips, optional
For the frosting
- 6 ounces dark chocolate, chopped
- ⅓ cup almond butter
- 2 tablespoons refined coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 350ºF and lightly grease a cupcake pan with cupcake liners or coconut oil.
- In a large mixing bowl, combine the almond flour, tapioca flour, baking soda, baking powder, salt, coconut sugar, and cacao powder. Whisk all dry ingredients together.
- In a separate mixing bowl, whisk the non-dairy milk, eggs, coconut oil and vanilla extract together. Stir in the shredded zucchini.
- Pour the wet ingredients into the mixing bowl with the dry ingredients and stir until combined.
- Use a scoop to fill each cupcake liner 3/4 of the way full. Bake for 16-19 minutes. Let cool for 10 minutes in the pan before removing from the pan to cool completely.
- While the cupcakes cool, prepare the frosting. In a microwave-proof bowl or in a small saucepan, combine the dark chocolate, almond butter, and coconut oil. Microwave until melted, about 1 or 2 minutes (stirring every 30 seconds) or melt over low heat in a small saucepan. Add in the vanilla extract and kosher salt and whisk until smooth.
- Place in the refrigerator to cool, and remove to whisk every 10-15 minutes until it’s gotten to the desired consistency. Don’t leave it in the refrigerator for too long, or it will firm up and not be spreadable. Warm for 10-15 seconds if you accidentally let it cool for too long to soften it back up.
- Spread about 1 tablespoon of frosting on each cupcake, or use a piping bag to pipe on the cupcakes. Double the frosting recipe if you’re going to be piping on all of the cupcakes.
- Store cupcakes tightly sealed at room temperature for up to 3 days, or in the freezer for longer term storage.
Notes
Frosting recipe adapted from Texanerin Baking.
Nutritional info is for cupcakes only and does not include the frosting.
Keywords: gluten free cupcakes, paleo cupcakes, chocolate cupcakes