Paleo Chocolate Cupcake Recipe

I’ve been working on a lot of Paleo recipes for Patrick and his Crossfit friends and it’s been quite the learning experience for me. The ingredients ie coconut flour, almond flour, etc are ingredients that I’m not really use to working with.
Why don’t I just use recipes that I have found on the web? The ones that I have tried still don’t taste like the real thing to me. I’ve tried a few desserts, but they always taste like the Paleo version. I really wanted to come up with recipes where you can’t tell they’re Paleo.

I was mixing random things together tonight and have to say that I really like these Paleo chocolate cupcakes I made. I’ve heard that there is debate as to whether or not cocoa powder is considered Paleo, but it seems that everyone at Patrick’s gym eats it, so I thought it was safe to use for this crowd.

What I like about this particular recipe is that when I took a bite of it, it simply tasted like a chocolate sheet cake without the frosting. I will make it again and tweak it a little, and also try and remember what measurements I used.
I know, eek, Joyce didn’t write down measurements again. But if I start noting things down it breaks me out of the zone and my thought process, lol. So just taste the batter before you throw it in the oven. If it tastes good, then you probably have a winner.

Ingredients for 7 mini cupcakes
1 cup almond flour
Non-dairy mini chocolate chip (I found ones by Enjoy Life that taste delicious)
Cocoa powder
Pure maple syrup
1 egg scrambled (not cooked, just scrambled)
Salt
White vinegar
Baking Soda

Now What?
Heat the oven to 350 degrees.
I used cupcake liners.
In one bowl, mix the almond flour, baking soda, a few generous spoonfuls of cocoa powder, shake of baking soda and a pinch of salt. Sift or mix well together. Almond flour can get clumpy so I just break it up with my fingers.
In another bowl, mix together a three-count pour of maple syrup, the egg and a large splash of vinegar.
Now take a small handful of the chocolate chips, place in microwave safe bowl and microwave for thirty seconds. Mix it. Put it back in for another 30 seconds. When you mix it now, it should all be melted. If not, pop back in microwave for another 10 seconds. Take the melted chocolate and mix in with your liquids bowl.
Now pour half of your liquids bowl and pour into your almond flour bowl. Mix well. Add the rest of the liquid mixture. Mix well. Take a handful of the chocolate chips and mix in.
I made very small cupcakes for portion control. So I just put a generous spoonful of batter into each cupcake liner. Then I gently patted down the mixture so that it reached the sides of the liner.
I have noticed that a lot of Paleo batter I make don’t pour like normal batter would.
Bake for 8 minutes and you are done!
Just let it cool off before you eat.
It really does taste like a chocolate sheet cake. Now on to figure out a good Paleo frosting recipe:).
–
Joyce Huang