Chocolate Cupcakes with Chocolate Chip Cashew Butter Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
Perfectly moist and light coconut flour chocolate cupcakes with chocolate chip-studded creamy cashew butter frosting!
  • 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
  2. Preheat oven to 375 degrees F. Prepare 9 cups of a muffin pan by greasing or spraying generously with nonstick cooking spray. Set aside.
  3. In a medium mixing bowl, whisk to combine Coconut Flour, Cocoa Powder, Baking Powder, Baking Soda, and Salt. Set aside.
  4. In a large mixing bowl, whisk Eggs well. Add in Sugar, Vanilla Extract, Olive Oil, and Milk; whisk to combine.
  5. Pour dry ingredients into bowl of wet ingredients, and whisk well until combined (and no dry flour pockets remain).
  6. 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).
  7. 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.
  8. Makes 9 cupcakes*
  10. 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).
  11. 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.
  12. Use a knife to frost cooled cupcakes.
  13. Makes enough frosting for 9 cupcakes.
*If you do make these coconut flour cupcakes, store them in the refrigerator for best results.

**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.
Recipe by SunnySideUps | Living Life Sunny Side Ups at