Paleo Chocolate Cupcakes Recipe.

paleo chocolate cupcakes

If you didn’t know, we are born and bred Canberrans…and proud of it! We love our little city and today is it’s 100th birthday!

Yesterday our town celebrated big! Seeing as Canberra is the capital city of Oz…this was a pretty big deal. In fact it’s a pretty big deal all year! All of these special things keep popping up around every corner of town.  A massive birthday party was held on the shores of our big, pretty lake that sits smack bang in the middle of the CBD…and oh boy did we have fun!

We didn’t plan to be any where at any time because the program was chock full of too much to do! We started at one spot and worked our way around the entire lake (bonus workout…tick!).

We loved the entertainment that was floating around on boats. There were choirs, opera singers and bands-such a clever idea. We don’t think many more people could have fit around the lake (in fact it felt like we were playing dodgem cars…our very own ‘fast’ lane would have worked well!)

Canberra has long been (and still is) the butt of a lot of aussie jokes (our city is renowned for things that it shouldn’t be). Things like unnecessary amounts of round-a-bouts (which are actually quite smart), too many politicians and the fact that there is always ‘nothing to do’. We say a big WHATEVER to this and shall let the photos do the talking! Such a great day out – Happy Birthday Canberra and just for you we made some paleo friendly cupcakes! Aren’t we sweet? Well these definitely are (slash were…nom nom)!

Always merrymaking,

e + c

paleo chocolate cupcakes.
Serves 18
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
stuff you need
  1. 1/2 cup of coconut flour
  2. 1 tbs. arrowroot powder
  3. 1/4 cup of raw cacao powder
  4. 1 tsp. baking soda
  5. 1/4 tsp. salt
  6. 4 eggs
  7. 1/4 cup of raw honey
  8. 1 tsp. vanilla extract
  9. 2/3 of a cup of unsweetened almond milk
  10. 3 tbs. coconut oil melted
for the icing
  1. 60g dark chocolate (we used loving earth)
  2. 2 tbs. your favourite nut butter (we used cashew and macadamia but anything could work!)
now what
  1. Preheat your oven to 180 degrees celsius and line muffin tins with patty cans (we used 18 mini patty cans...cute factor = 100)
  2. In a bowl, combine the coconut flour, arrowroot powder, cacao powder, baking soda and salt.
  3. In a separate bowl mix the eggs, honey, vanilla extract and almond milk.
  4. Pour the egg mix into the flour mix and stir until well combined.
  5. Finally, add the melted coconut oil and mix again. It will be a little fluffy.
  6. Place spoonfuls of mixture into the patty cans (filling them right to the top of the patty can).
  7. Press them down a little.
  8. Place the muffin tins into the oven and bake for 10-13 minutes.
  9. Let cool before icing.
  10. For the icing, over low heat, melt the chocolate and nut butter in a saucepan.
  11. Stir continuously until smooth.
  12. Let cool for five minutes before spooning icing on top of the cupcakes (let it drip off the sides...just because it looks good!)
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