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Love You Long Time Chocolate Cupcakes

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paleo chocolate cupcakes

Make these cupcakes for the one you love the most…even if “the one” is yourself.

paleo chocolate cupcakes

And don’t be fooled by the seemingly long list of ingredients, these are one bowl chocolate cupcakes! Frosting not included.

paleo chocolate cupcakes

Ingredients

Yield: 11 cupcakes (you may be able to squeeze out 12)

For the Cupcakes

  • 1/4 c cocoa powder
  • 1/3 c coconut flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 2 eggs
  • 2 egg yolks
  • 1/2 c melted coconut oil
  • 1/2 c carton coconut milk
  • 1 t vanilla extract
  • 2 brown, spotty bananas + any additional sweetener (I added 2 T sugar because my bananas weren’t that ripe)
For the Chocolate Ganache
  • roughly 1/3 c chocolate chips, we used 60% cocoa
  • 2 T carton coconut milk
For the White Writing Glaze (Totally Frou-Frou and Optional)
  • 1/4 c melted coconut oil
  • 1 t powdered sugar

Method

For the Cupcakes

Preheat your oven to 350°F and place liners in a muffin tin.

In a mixing bowl, mash the bananas with a fork. Add the vanilla, coconut milk, coconut oil, eggs & yolks. Whisk everything to combine.

Sift the coconut flour, cocoa powder, and baking powder & soda over the mixing bowl…don’t bother dirtying any more dishes then what’s absolutely necessary. Stir to combine.

Portion out the batter into the muffin tins. Bake for approx. 20 minutes until the center of the cupcakes feel springy, not mushy.

Once the cupcakes are cool enough to handle, remove them from the muffin tin and let them chill in the refrigerator.

For the Ganache

In a small bowl, combine the chocolate and coconut milk. Microwave for about 30 seconds, until the chocolate starts to look sad and melty. Whisk well to combine.

Dunk the heads of the cupcakes into the ganache, twirling them around to get ‘em nicely coated. Eat right away or stick them in the fridge until the ganache firms up.

For the Frou-Frou White Writing Glaze

Whisk together the ingredients and shove into a pastry bag or zip-top bag that you snip the tip off of. This glaze gets pretty hard, so you need to work quickly, before it becomes impossible to squeeze out.

Last Year

We made Paleo Red Velvet Whoopie Pies

paleo red velvet whoopie pies

30 comments

  1. Oh my…and they are even fruit sweetened…Me LOVE YOU for this recipe!

  2. I just ‘pinned’ this on Pinterest. I love spreading the Health-Bent love on Pinterest! You guys rock. I’m totally make this on Val’s Day. You made my day!

  3. These are so cute! Found this post via Pinterest. :-)

  4. These look amazing and BEST yet they school-friendly without any almond flour. Awesome! And what a fun treat for kids at school on V-Day! Or any day…..

  5. I just made these without the ganache or the writing glaze and they were very good. I rarely do paleo baking, but these were good enough that I would make them again. I put chunks of dark chocolate into the batter for the second set (I own only one muffin tin), which works pretty well. They were good with gooey bits of chocolate, but I think I actually prefer these plain. :)

  6. I made these for my husband for valentines day and they are so good I demanded he share them with me!

  7. How much exactly is 1/2 C carton coconut milk? I only have cans of coconut milk

  8. Can you give an estimate of how much volume two bananas are? I would like to use my homemade pear butter instead and just wanted to match the fruit amount. Thanks!

  9. These were delicious!!!!! And pretty easy. And fun for the kids to help with. We will definitely make these again. Yum!

  10. These look great! Do you have any tips for baking them? I find that frequently my coconut flour baked goods turn out slightly mushy/mealy, especially toward the bottoms. I’m not sure if it’s baking method (muffin tuns/silicone cups/paper liners/foil liners) or if it’s baking time. Maybe I’m under-baking them–but it’s so hard to tell “doneness” with coconut flour baked goods. Does the cooked product really spring back like traditional baked cakes do?

    • i’ve just recently started messing around coconut flour, as the few recipes i’d tried were insipid. so with this recipe i initially set the timer at 15 minutes, but wasn’t happy with the feel so bumped it up another 5 minutes. i sampled one straight out of the oven and the center was slightly ‘undone’, but not raw. i stuck them in the fridge to cool and sampled again, and the cooled one was much different. it’s like chilling the cupcakes helped them “set” in terms of texture.

      i hope this helps and doesn’t sound like a bunch of jumbled up words.

  11. I made these for my Family on Valentines and they are THE BEST cupcakes ever. I have made so many of your recipes this last month and all were huge hits with this Family! Thank you.

  12. Can you let me know how much coconut milk is used? I live in Sydney, Australia and the packaging of things is often much different than the States. Oh and I share your website with all of my clients! (I am a personal trainer). Thanks!

  13. I hate baking but these are so easy and quick that it’s become my go-to recipe any time I need cupcakes for my whatever my son’s got going on. I made a batch for his kindergarten class and I just made 4 dozen for his birthday party. Seriously these are awesome. I find it too fussy to deal with icing them (did I mention I hate baking) so I just mix the chocolate chips into the batter.

  14. These are delicious. My husband and son ( who eat wheat-based cupcakes) enjoyed them too. (But, really, how can anything with ganache be other than wonderful.)

    I’ve made several of your main dish, salad, and veggie recipes. Everything has been great.

    Thanks

  15. do these keep very well? could I make them a day or two ahead for a party? And, carton coconut milk – is that the same as “coconut milk beverage” – ie coconut milk with water and sometimes sugar. Or can I use just regular coconut milk out of a can?

    Thanks! love your site!

  16. oh dear God, I could kiss you! Totally making these tomorrow!

  17. can i use coconut milk from a can?

  18. Did these today. Love them. Especially the ganache – now I know what to do next time I want to make chocolate dipped strawberries.

    I love this site – I’ve been eating ‘primal’ (like paleo but with dairy) for some time now and have never felt better…. but always looking out for new recipe ideas.

    LOVE YOU LONG TIME! :O)

  19. I was wondering if I could substitute almond flour for the coconut flour, have you tried? What would the ratio be? Thanks!

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