CHOCOLATE BLUEBERRY PALEO CUPCAKES WITH CHOCOLATE GANACHE AND RASPBERRY TOPPING (AIP, VEGAN, GLUTEN-FREE)

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These Paleo Cupcakes are:

*  Delightful and Delicious

*  Best Paleo chocolate cupcakes

*  Best AIP cupcakes

*  Best Paleo and AIP birthday cupcakes

*  Best Gluten-free Vegan cupcakes

*  Gluten-free, Grain-free, Dairy-free, Egg-free

*  Vegan and Whole30 friendly

When we followed an Autoimmune diet (AIP), coming up with delicious desserts for birthday parties was one of our main struggle. However, after I created these delicious Chocolate Blueberry Paleo Cupcakes with Chocolate Ganache and Raspberry topping, we no longer had that problem. They tasted amazing not just for my children, but also their friends.

These cupcakes are truly the best AIP and Paleo Chocolate cupcakes. They are also perfect for vegans that are gluten-free and for people with dairy, eggs, soy, corn, almond, peanuts, and cashews allergies.

WHY YOU WOULD LOVE THESE PALEO CUPCAKES:

* They are made from inexpensive ingredients that are easy to find 

* They have a great favor

* They are healthy (if you can call chocolate dessert healthy :)) – no refined sugar, incorporating anti-inflammatory berries

* Your struggle to find an amazing dessert, while you follow a Paleo, AIP, or Gluten-free Vegan diet, has ended

INGREDIENTS FOR THESE PALEO CUPCAKES (CHECK RECIPE CARD AT THE BOTTOM OF THE POST FOR THE EXACT MEASUREMENTS):

Banana

Coconut flour

Tapioca flour

Cocoa powder (Organic)

Baking soda

Maple Syrup

Olive oil

Coconut milk

Vanilla extract

Fresh or Frozen Blueberries (Organic)

Dairy-free chocolate chips

Frozen raspberries (Organic)

IMPORTANT NOTES AND SUBSTITUTIONS FOR THESE PALEO / AIP CUPCAKES

• You can substitute Coconut milk with other plant based milk (if you aren’t following an AIP diet) or you can use water instead

• Maple Syrup can be replaced with coconut sugar, however you might need to adjust the wet ingredients

• Banana can be replaced with organic apple sauce.

• Olive oil can be replaced with coconut oil. Be sure it is melted before adding it to the batter

• Blueberries can be omitted, however they do give moisture to the cupcakes

• If you follow an Autoimmune diet (AIP), and you have not reintroduce cocoa powder, you will want to use carob powder instead

DIRECTION FOR THESE CHOCOLATE BLUEBERRY PALEO CUPCAKES

STEP 1

Turn over at 350F and prepare a muffin pan with muffin paper cups. Peel and cut the banana.  Add it to a blender or food processor and blend it until is smooth.

STEP 2

Add the blended banana to a bowl. Add the cocoa powder and mix in with the blended banana.

STEP 4

Add the maple syrup and vanilla extract and mix until all is incorporated.

STEP 5

Add the olive oil and the coconut milk and mix until everything is completely incorporated with the batter.

STEP 6

Next, add the baking soda.

STEP 7

Add coconut flour to a bowl. Add the tapioca flour and mix until all is incorporated. The dough will turn a thicker consistency.

STEP 8

Add the blueberries and chocolate chips. Mix them well into the dough. You might need to use your hands. The dough will be wet, but not runny.

If you make something from Allergyummy, please comment below with questions and your experience. I would love to hear from you. Don’t forget to rate the recipe and tag me on Instagram @allergyummy or use the hashtag #allergyummy. Also, follow along on Pinterest and Facebook for more allergy friendly, healthy recipes inspirations.

OTHER AIP AND PALEO RECIPES YOU WILL ABSOLUTELY LOVE:

AIP PANCAKES (GRAIN-FREE, GLUTEN-FREE, PALEO)

PALEO GROUND BEEF AND SWEET POTATO MEAL

MONGOLIAN BEEF AND BROCCOLI STIR FRY

4 from 2 votes

Print

CHOCOLATE BLUEBERRY PALEO CUPCAKES WITH CHOCOLATE GANACHE AND RASPBERRY TOPPING (AIP, VEGAN, GLUTEN-FREE)

Prep Time

15 mins

Cook Time

20 mins

 

These amazing Chocolate Blueberry Paleo Cupcakes are delicious and the best AIP and Paleo cupcakes. Perfect for birthdays, Valentine's Day, Mother's Day, or any other special day. Since they are dairy-free and egg-free, they are perfect Vegan and Gluten-free cupcakes too.

Course: Deserts, Dessert

Cuisine: American

Keyword: aip cupcakes, paleo chocolate cupcakes, paleo cupcakes, vegan gluten-free cupcakes

Servings: 10 cupcakes

Ingredients

• 1 Banana or 1/2 cup applesauce
• 1/2 cup Cocoa Powder organic
• 1/2 cup Tapioca flour or Arrowroot flour
• 1/2 cup Coconut flour
• 1 tsp Baking soda
• 1/4 cup Olive Oil organic
• 1/2 cup Maple Syrup
• 3/4 cup Coconut Milk
• 1/2 cup Chocolate Chips Dairy-free, Soy-free
• 1 cup Fresh or Frozen Blueberries organic

Raspberry topping

• 1 cup Frozen Raspberries organic
• 2 tbsp Maple Syrup

Chocolate Ganache

• 3 tbsp Cocoa Powder
• 7 tbsp Maple Syrup

Instructions

1. Check above for step by step images.
   

2. Turn over at 350F and prepare a muffin pan with muffin paper cups. Peel and cut the banana.  Add it to a blender or food processor and blend it until is smooth.
   

3. Add blended banana to a bowl. Add the cocoa powder and mix in with the blended banana.
   
   

4. Add the maple syrup and vanilla extract and mix until all is incorporated.
   
   

5. Add the olive oil and the coconut milk and mix until everything is completely incorporated with the batter.
   
   

6. Next, add the baking soda.

   
   
   
   

7. Add coconut flour to a bowl. Add the tapioca flour and mix until all is incorporated.
   

8. Add the blueberries and chocolate chips. Mix them well into the dough. You might need to use your hands. The dough will be wet, but not runny.
   
   

9. Using your hands add dough to each muffin cup, until all the dough is used.
   
   

10. Bake the cupcakes at 350F for 20 mins.
    
    

11. Meanwhile prepare the chocolate ganache (see detail recipe here) and raspberry topping.
    
    

Raspberry Topping

1. For raspberry topping add the frozen raspberries to a blender or food processor with 1 -2 tbsp. of maple syrup (depending how sweet you want the topping to be) and pulse 1-2 times, until raspberries are cut in very small pieces.
   
   

2. After the Chocolate Blueberry Paleo cupcakes are cooled, decorated them with the chocolate ganache and raspberry topping.
   
   

Recipe Notes

You can substitute Coconut milk for other plant based milk (if you aren’t following an AIP diet) or even water.

• Maple Syrup can be replace with coconut sugar, however you might need to adjust the wet ingredients.

• Banana can be replace with organic apple sauce.

• Olive oil can be replaced with coconut oil. Be sure it’s melted before adding it to the batter.

• Blueberries can be omitted, however they do give moisture to the cupcakes.

• If you follow an Autoimmune diet (AIP), and you haven’t reintroduce cocoa powder, you will want to use carob powder instead.