Perfectly moist and light coconut flour chocolate cupcakes with chocolate chip-studded creamy cashew butter frosting!
Aka: the longest recipe title ever!
Haha, I honestly tried to condense the title down as much as possible, but I just had to hit all the major points, you know?
Super long name, but it just takes super short amount of time to devour one of these yummy cakes! Because….mmmm…that frosting!! H.E.A.V.E.N. heaven.
I’ve been drowning in adoption/grant details the past few weeks, and it’s all been ack-holy cow-overwhelming!! And you know what you’re supposed to do when life gets overwhelming??
You make cupcakes.
It’s just the right thing to do.
You know my obsession with all things cashew and cashew butter-related. I had this ginormous cashew butter frosting craving last week, but I couldn’t find any recipes that would satisfy my need. So I made up my own recipe! (Ps-I bought my cashew butter at Trader Joes, but it’s also easy to find on Amazon or Vitacost if you can’t find it in a store near you)
And holy cow. This cashew butter frosting is seriously like the best thing I’ve ever tasted!
It’s thick, almost like cookie dough, and mmmm….so creamy, salty/sweet, and filled with lots of mini chocolate chips!! Yay!
It was my initial goal to make these cupcakes + frosting paleo, but I couldn’t find any good paleo subs for powdered sugar that would make my frosting fluffy….any paleo readers have suggestions for powdered sugar substitutions you could share??
So I did the next best thing…I made the most glorious paleo chocolate cupcakes using only coconut flour, but left the powdered sugar in the frosting to keep it extra fluffy. I just couldn’t bear to compromise on the fluffy factor…so, so necessary!
So the cupcakes and frosting don’t contain any gluten or dairy; they simply just don’t need them! The goodness comes from all that cashew butter and all that chocolate!!
This cupcake recipe is uber-fast and easy, but if you’d prefer, guess what? You can absolutely use your favorite chocolate cupcake recipe or use a box mix instead of these homemade coconut flour chocolate cupcakes. Just know that this recipe makes enough frosting for just 9 cupcakes; so make any adjustments as you need to increase/decrease the ingredient amounts to make enough frosting to cover all your cupcakes.
Cupcake-baking doesn’t only need to happen on birthdays or special occasions. Go ahead, you deserve some deliciousness in your life!
- ¼ cup Coconut Flour
- ¼ cup Unsweetened Cocoa Powder
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 4 Large Eggs
- ½ cup Granulated Sugar (or Coconut Sugar, for Paleo)
- 1 teaspoon Vanilla Extract
- 3 Tablespoons Olive Oil
- ⅓ cup Milk (any refrigerated variety)
- ¼ cup Shortening (or room temperature butter)
- ⅓ cup Salted Cashew Butter
- 1 cup + 2 Tablespoons Powdered Sugar
- 4 teaspoons Milk (any refrigerated variety)
- ½ teaspoon Vanilla Extract
- Pinch Salt**
- ⅓ cup Mini Chocolate Chips
- Preheat oven to 375 degrees F. Prepare 9 cups of a muffin pan by greasing or spraying generously with nonstick cooking spray. Set aside.
- In a medium mixing bowl, whisk to combine Coconut Flour, Cocoa Powder, Baking Powder, Baking Soda, and Salt. Set aside.
- In a large mixing bowl, whisk Eggs well. Add in Sugar, Vanilla Extract, Olive Oil, and Milk; whisk to combine.
- Pour dry ingredients into bowl of wet ingredients, and whisk well until combined (and no dry flour pockets remain).
- Spoon or pour cupcake batter into prepared muffin cups (about ¾ full). Fill remaining empty muffin cups half full with water (to prevent pan from warping).
- Bake for 11-13 minutes, or until toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached. Allow cupcakes to cool in the pan about 10 minutes, before removing to cool completely on a wire rack. *To remove from pan: run a plastic knife around the edges of each cupcake before carefully removing from pan.
- Makes 9 cupcakes*
- Using an electric handheld mixer, cream Shortening and Cashew Butter on high speed (scraping down sides of bowl with a rubber scraper as needed during any of these steps).
- Add Powdered Sugar, Milk, Vanilla Extract, and Salt, and beat until smooth and creamy (You may need to add a little additional powdered sugar to thicken more, or a little more milk to thin out). Frosting will be thick. Stir in chocolate chips.
- Use a knife to frost cooled cupcakes.
- Makes enough frosting for 9 cupcakes.
**If the type of cashew butter you use is not a salted variety, you may need to add more salt to the frosting. Adjust to your own taste.
Other must-make delicious desserts:
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