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

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
Prep Time 15 minutes
Cook Time 20 minutes
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.