Chocolate and mocha are a match made in heaven! You’ll relish the rich dark chocolate taste, accompanied by mocha flavors in these Chocolate Mocha Paleo Cupcakes and frosting. These cupcakes are fluffy, moist, and such an indulgent treat—the silky, easy-to-make Paleo frosting really puts them over the top. They’re Paleo, gluten-free, grain-free, dairy-free, refined sugar-free, and clean-eating!
Let’s welcome round 2 for Halloween recipe inspiration—Chocolate Mocha Paleo Cupcakes with Paleo Chocolate Mocha Frosting. ☕️🎂😮 Bet you weren’t expecting that. Who needs a sugar rush when you can have a caffeine high? 😏
Give your body a boost this Halloween … a chocolate caffeine boost that is. 😉
There’s a lot of crazy people roaming around the streets (let’s hope they’re pretending 😬) on Halloween and they’re searching for these prizes. Why? Because a homemade sinless cupcake is sooo much better than bad-for-you, store-bought candy. ☺️
These Chocolate Mocha Paleo Cupcakes are the perfect treat for party guests, as these cupcakes are one toothsome bite. 🧛♂️ And don’t fret, you’ll be the one doing the biting. However, these Chocolate Mocha Paleo Cupcakes do have alluring powers; as you eat them you’ll keep coming back for more—sometimes they’ll even tempt you to make another batch. 😈 Go ahead and wipe that sweat off your brow because they’re completely sinless and as long as you make them on any day besides a full moon, you’ll be fine. 😅
Something about lunar energy can actually make them come alive—the chocolate mocha moon monster is a real thing. 🌚🍫 Don’t let anyone tell you otherwise. The good thing is, it’s delicious and completely harmless.
Please excuse the Halloween humor. 😂 I hope you don’t take my writing too convincing. 😉
Nevertheless, when I was a kid, my mom used to take Michael and I to this amazing candy store in the small town we grew up in. They would freshly make every flavor of fudge imaginable and other chocolates and goodies. 🤩 For some reason, even as a kid, I loved the chocolate mocha combination. I would get these chocolate candies filled with a luscious chocolate mocha filling. Out of the bags of candy we got (not even joking 😳), as soon as I got home I always reached for that candy first. It was so good I wished it would never end. Sadly, within two bites it was gone. 😞
So, after years of longing, I made a cupcake variation of the tasty pairing. Now you and I can have these sinless Chocolate Mocha Paleo Cupcakes in the comfort of your own home, and I promise they last longer than two bites. 😍😍😍 Maybe three or four. 😂These cupcakes are:
- Refined sugar-free
- Made with only 2 tablespoons of coconut oil! 😱
- Made with natural and nourishing ingredients
- Full of antioxidants, vitamins, and minerals
- Able to uplift your spirits, thanks to the “happy, loving powers” of raw cacao and dark chocolate
- Easy to make
- Kid-friendly (you can use caffeine-free coffee and powder 😊)
- Perfect for parties, get-togethers, birthdays, and holidays
- Halloween ready! ⚰️🦇☠️🎃👻🍬🍭🍫🕷🕸
- Non-clean-eating people approved
- Delectable with every bite 😋
I thought you’d be happy about the check list, or should is say spooked? 👻 Spooked is better, because these Chocolate Mocha Cupcakes sure do hit with shock as your teeth glide through the silky, pipeable frosting and into the fluffy, perfectly moist cupcake. 🤤
“These aren’t gluten free. No way these are healthy,” you’ll think, but dreams do come true. These cupcakes are all-natural baby. 💃🏻🕺🏻
Now, let’s brew up some deliciousness!
First melt the chocolate and coconut oil in a double boiler (or microwave) and whisk in the coffee powder until smooth.
Then, add the dry ingredients in a large mixing bowl and whisk together.
Thereafter, add all the wet ingredient in a medium mixing bowl (including the melted chocolate/coconut oil/coffee mixture) and whisk together.
Pour the wet into the dry and stir together until everything is incorporated.
Next, pour the batter ¾ the way up in the cupcake liners. Tap cupcake pans on the counter to release any air bubbles.
Let the cupcakes sit in the pans for 20 minutes before transferring them to a cooling rack.
Allow the cupcakes to cool completely before frosting them.
For the frosting, melt the coconut oil in a double boiler. Then, add the raw cacao powder and instant coffee powder and whisk until smooth.
Next, whisk in the coconut cream, maple syrup, vanilla extract, and sea salt.
Remove the double boiler from the burner and whisk in the tapioca flour/starch.
Set the silky frosting in the fridge for about 15-20 minutes so it can firm into a thick and pipeable consistency.
If you dare make these Chocolate Mocha Paleo Cupcakes don’t forget to take a picture 📸 and share it with me on social media, tagging @sabrinassinlesssecrets in the picture and hashtagging #sabrinassinlesssecrets (#TripleS, #becausesinlessisdelicious, #sinlesssunday) so I don’t miss it! 🤗 I’d love to see your frighteningly flavorsome creations! 😘 I hope you have a terror-ific week ahead! See you next Sinless Sunday for a sight you won’t forget. 👀😏❤️
- 1 ½ cups blanched almond flour (168g)
- ¼ cup raw cacao powder (20g)
- 2 tablespoons tapioca flour/starch (15g)
- 2 tablespoons coconut flour (mine was 16g, but check the label as brands can vary in weight)
- ½ teaspoon instant coffee powder (can use decaf if needed)
- ½ teaspoon baking powder, grain-free and aluminum-free
- ½ teaspoon baking soda
- ¼ teaspoon sea salt, or to taste
- 1 large egg, room temperature
- ½ cup + 2 tablespoons hot or warm coffee (can use decaf if needed)
- 1 oz. dark chocolate, at least 70% (I love Lily’s dark chocolate bars!)
- ⅓ cup pure maple syrup, room temperature
- 2 tablespoons unsweetened vanilla almond milk, room temperature (can sub another non-dairy milk of choice)
- 2 tablespoons organic, unrefined extra virgin coconut oil (28g)
- 1 teaspoon pure vanilla extract
- ½ teaspoon organic apple cider vinegar
- 1 ¼ cup raw cacao powder (100g)
- ½ cup organic, unrefined extra virgin coconut oil (112g)
- The solidified cream of 1 can of full-fat coconut milk (*see notes for directions)
- ½ cup pure maple syrup (can sub raw honey)
- 2 tablespoons tapioca flour/starch (15g) (can sub arrowroot starch)
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons instant coffee powder (I used 2 teaspoons)
- Pinch of sea salt
- Preheat the oven to 350°F and line a cupcake pan with 9 liners.
- Begin by melting the chocolate and coconut oil in a double boiler (or microwave) and whisk in the coffee powder until smooth.
- Then, add the dry ingredients in a large mixing bowl and whisk together.
- Thereafter, add all the wet ingredients (including the melted chocolate/coconut oil/coffee mixture) in a medium mixing bowl and whisk together.
- Pour the wet ingredients into the dry ingredients and stir together until everything is incorporated.
- Next, pour the batter ¾ the way up in the cupcake liners. Tap the cupcake pan on the counter to release any air bubbles.
- Bake for 16-20 minutes or until a toothpick comes out clean when inserted in the center of a cupcake.
- Let the cupcakes sit in the pans for 20 minutes before transferring them to a cooling rack.
- Allow the cupcakes to cool completely before frosting them.
- Melt the coconut oil in a double boiler. Then, add the raw cacao powder and instant coffee powder and whisk until smooth. (You can do this with a large heat-safe bowl and use the microwave if you prefer, but it will diminish the healing properties).
- Next, whisk in the coconut cream, maple syrup, vanilla extract, and sea salt.
- Remove the double boiler from the burner and whisk in the tapioca flour/starch.
- Set the silky frosting in the fridge for about 15-20 minutes so it can firm into a thick and pipeable consistency.
- Enjoy! 🙂
Store these cupcakes in an airtight container at room temperature for 4-5 days! 🙂