Paleo Dark Chocolate Cupcakes

Everyone needs an amazing chocolate cupcakes recipe, and this one is ours! These Gluten Free Chocolate Cupcakes are moist with a deep chocolate flavor and simply delicious. They’re also dairy-free and made without any refined sweeteners. Grab a bowl and a whisk and head straight to the kitchen to whip some up!

A close up of a gluten free chocolate cupcake with piped frosting on top.Gluten Free Chocolate Cupcakes

In my opinion, a chocolate cupcake should be at least three things: moist, rich and heavy on the chocolate flavor. These gluten free Chocolate Cupcakes check all those boxes and more! These simple-to-make cupcakes are a bit on the healthier side because they are dairy-free, made primarily with almond flour (hello nutrients!) and contain no added refined sugars. And the bonus is you only need two bowls and a whisk to make them! We have a few different options to frost them, including this dairy-free chocolate frosting. Whip them up for your next celebration or your next I-need-a-chocolate-cupcake kind of night!

Batter being mixed together.

Ingredients Needed

  • Almond Flour
  • Cocoa Powder
  • Coconut flour
  • Baking Powder and Soda
  • Pinch Sea Salt
  • Espresso Powder (optional)
  • Eggs
  • Coconut sugar
  • Milk (We use almond)
  • Avocado Oil
  • Vanilla extract

Frosting Options

We’ve made a few different frosting options over the years. This recipe uses a traditional chocolate buttercream, though it does use butter so it isn’t dairy-free. This recipe is for a vanilla buttercream.

If you need a dairy-free and paleo-friendly version, check out this recipe! It is a whipped chocolate ganache frosting that is simple to make. It’s also the version shown here in the photographs.

Paleo chocolate cupcake with a big bite taken out of it.

If you like this sweet treat, check out these others:

Gluten Free Chocolate Cupcakes

Prep Time 00:10 Cook Time 00:18 Total Time 00:28 Yields 12



  1. Pre-heat oven to 350ºF and line a muffin tin with parchment paper liners.
  2. Whisk together almond flour, cocoa, coconut flour, baking powder, baking soda, sea salt and espresso in a medium bowl.
  3. Whisk together eggs, coconut sugar, milk, avocado oil and vanilla extract in a large bowl
  4. Add dry ingredients into the wet ingredients and whisk to combine completely.
  5. Divide batter evenly between 12 cupcake liners.
  6. Bake in the pre-heated oven for 18-20 minutes minutes, or until a toothpick inserted and removed is clean of any wet cake batter.
  7. Let cupcakes cool in the pan for 10 minutes before removing and cooling completely on a wire rack. Let cool completely before frosting.
  8. Frost with this paleo frosting, this chocolate buttercream frosting or this vanilla buttercream frosting.
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