Paleo Frosted Chocolate Cupcakes

Servings: 12
Calories: 331.8kcal/1388.1kJ (per serving)
Fat: 31.3g (per serving)
Carbs: 24.0g (per serving)
Protein: 6.3g (per serving)

About

These chocolate cupcakes are super moist and delicious! Better yet, they are paleo and topped with the fluffiest paleo frosting you can find! I add very strongly, brewed hot coffee to the batter which is the key to making these super moist!

Ingredients

2 cup almond flour
1 cup the ultimate icing sugar replacement by swerve
½ cup unsweetened chocolate 100% cacao special dark by hershey's
1 teaspoon baking powder
½ cup coconut oil
1 teaspoon vanilla extract
2 large raw egg
⅔ cup coffee
4 ounce dark chocolate chips by lily's
½ cup coconut oil

Instructions

Preheat an oven to 350 F. Prepare a 12 count cupcake pan with cupcake liners. Combine all dry ingredients together (almond flour, Swerve, special dark cocoa, and baking powder).
Add the coconut oil and mix slightly.
Add in the eggs and vanilla extract. Mix.
Add in very strongly brewed hot coffee into the batter and mix until combined.
Pour cupcake batter evenly into 12 cupcake liners.
Bake for 20-22 minutes until cupcakes are cooked through. Allow to cool in the cupcake pan completely.
In the meantime, weigh out the chocolate chips. Melt the coconut oil in the microwave until very hot. Pour the oil over the chocolate chips. Allow chocolate and coconut oil to sit for 5 minutes. Stir it into the chocolate until combined. Refrigerate until very firm.
Scoop solid ganache into another larger bowl, then whip on high speed using a hand mixer until the chocolate becomes light and fluffy.
Spread whipped frosting onto completely cooled cupcakes. Serve immediately. Store leftovers in the refrigerator making sure to allow them to come to room temperature for 2 hours before serving so frosting and soften.