If you can believe it, these Paleo Double Chocolate Chip Cupcakes are even better than they sound! They are perfectly moist and full of chocolate flavor that’s intensified by brewed coffee and made even better (is that even possible?) with chocolate chips. THE best! And did I mentioned, they’re gluten and grain free, dairy free, and sweetened only with maple syrup. No one over here is going to judge if you consider these breakfast!
These come together quickly and are easy enough that your kids can help but delicious enough to wow a crowd!
These were one of my most popular cupcake flavors for orders at Cate & Co. Bakery, and for good reason! The most common review was that my clients couldn’t believe they were healthy and made with such clean ingredients.
What’s In them?
Freshly Brewed Coffee
Coconut Milk - Full fat canned coconut works best in this recipe but any other dairy free milk will work as well!
Chocolate Chips - Enjoy life is one of my favorite paleo friendly chocolate chip brands!
Not only are these paleo double chocolate chip cupcakes delicious, but they are beyond easy! I am a lover of one bowl baking recipes and this one is just that. I like to use a hand held mixer for all cupcake recipes to beat more air into them and make them extra fluffy, but it's not necessary. A regular whisk will work just fine as well!
You’ll start by combing all wet ingredients in a large bowl: eggs, melted coconut oil, maple syrup, cooled brewed coffee, and coconut milk. Mix well until combined.
Next, you will add in all dry ingredients: almond flour, coconut flour, cocoa powder, and baking soda. Again, mix well until everything is combined.
Lastly, fold the chocolate chips into the batter.
Fill your prepared cupcake tins ⅔ of the way full. Bake at 350 for about 20 minutes or until the cupcakes spring back when gently pressed.
Remove from over and allow to cool.
These cupcakes go great with my vanilla swiss meringue buttercream. The buttercream recipe makes enough for about 24 cupcakes so you can either half it OR you can make the whole batch, use what you need and save the leftovers. It freezes great and gives you an excuse to make another delicious dessert!
These cupcakes come together so quickly and are perfect for all of your special events or just to impress your chocolate lovin’ friends and family.
Be sure to tag me on instagram @cateandcokitchen if you make them!
[lt_recipe name="Paleo Double Chocolate Chip Cupcakes" servings="12-14 Cupcakes" prep_time="15M" cook_time="20M" total_time="35M" difficulty="Easy" summary="Easy and delicious! These gluten and grain free cupcakes are also dairy free, sweetened with only maple syrup and packed with chocolatey goodness." print="yes" image="https://cateandcokitchen.com/wp-content/uploads/2020/03/Chocolate-Chip-Cupcakes-1-200x300.png" ingredients="¾ c Almond Flour;⅓ c Coconut Flour;½ c Cocoa Powder;1 tsp baking soda;¼ c coconut oil, melted;3 eggs;⅓ c maple syrup;2 tbsp brewed coffee, cooled;½ c full fat coconut milk;⅓ c chocolate chips;;;½ Batch of Vanilla Swiss Meringue Buttercream (see above)" ]In a large bowl mix oil, eggs, maple syrup, coffee, and coconut milk until well combined.;Add in dry ingredients: almond flour, coconut flour, cocoa powder, and baking soda.;Mix until well combined.;Stir in chocolate chips.;Fill prepared cupcake tins ⅔ of the way full.;Bake at 350 for approx 20 minutes or until cupcakes spring back when gently pressed.;Remove from oven and allow to fully cool.;Pipe or spread buttercream onto cupcakes.;Enjoy![/lt_recipe]