New Improved Extra Chocolatey Chocolate Coconut Flour Cupcakes (Paleo Style)
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • ¼ cup butter
  • 2 oz unsweeteend chocolate
  • 4 eggs
  • 4 TB cocoa powder
  • ½ cup coconut milk
  • ½ cup pure maple syrup
  • 1 tsp vanilla
  • ½ tsp salt
  • ½ tsp baking soda
  • 4 TB coconut flour
  • 3 TB tapioca starch
  1. Preheat the oven to 350 degrees.
  2. Prepare 12 muffin cups with paper liners.
  3. Combine butter with unsweetened chocolate in a pot and melt. Stir to prevent from burning. Set aside to cool.
  4. Crack eggs into the bowl of an electric mixer, beat eggs.
  5. Add in cocoa powder, coconut milk, syrup and vanilla, mix until combined.
  6. In a small bowl, sift together salt, baking soda, coconut flour and tapioca starch.
  7. Add flour mixture to egg mixture, mix until combined, scraping down the bowl to incorporate the dry ingredients.
  8. Add the melted chocolate and butter, mix until incorporated.
  9. Ladle the batter into prepared muffin pan.
  10. Bake at 350 degrees for 20 to 25 minutes, or until cupcakes come out clean.
Recipe by The Well Fed Home at