Perfect, moist, tender chocolate cupcakes that no one would guess are paleo, gluten free, and dairy free! Topped with a rich, dark chocolate frosting.
Coffee brings out the natural cocoa flavor in chocolate dishes, so I highly recommend using a bit of your leftover morning brew in this paleo cupcakes recipe! However, if you don't have coffee on hand, water will do.
Chocolate extract is another amazing way to enrich the chocolatey flavor in a recipe like these paleo cupcakes, so I highly recommend using it. However, you can omit the chocolate extract if you cannot find it.
I use Enjoy Life chocolate chips, which do have cane sugar as an ingredient. If you are very strictly paleo and do not consume any refined sugar, you will want to use a different brand of chocolate chips. Lily's is keto-friendly and sweetened by stevia and erythritol. Lily's does contain soy lecithin. For an unsweetened option, try Pascha Organic 100% Cacao chips. You will absolutely need to sweeten the frosting if you go this route, though; try adding coconut sugar to taste when the mixture is warm and stirring to dissolve well.