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Paleo Chocolate Cupcakes with Cashew Butter Frosting

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Keyword: dairy-free, gluten free, Paleo, peanut-free
Servings: 12 cupcakes


Chocolate Cupcake Ingredients

  • 1 cup almond flour
  • 1 cup cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon sea salt
  • ½ cup maple syrup
  • cup unsweetened applesauce
  • cup coconut oil
  • 3 eggs
  • 1 teaspoon pure vanilla extract

Cashew Butter Frosting Ingredients

  • cups creamy cashew butter
  • ½ cup maple syrup
  • ½ bar melted Evolved Signature Dark chocolate
  • ¼ cup coconut milk
  • 1 teaspoon pure vanilla extract


For the Chocolate Cupcakes

  • Preheat the oven to 350℉ and line a regular-size cupcake tin with standard cupcake liners (2" x 1¼").
  • In a medium-size bowl, mix the flour, cocoa powder, baking soda, cream of tartar, and salt. Set aside.
  • In another bowl, mix the maple syrup, applesauce, coconut oil, eggs, and vanilla extract.
  • Transfer the wet to the dry ingredients and mix thoroughly.
  • Fill each cupcake liner halfway full and bake for 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool cupcakes completely before frosting.

For the Cashew Butter Frosting

  • Using a medium-size bowl, whisk all ingredients together until you have a smooth consistency.
  • Spoon the frosting into a piping bag with a decorating tip of your choice.
  • Pipe your frosting onto the cupcakes and enjoy!


Evolved Products You’ll Need 
Half of a 2.5 oz bar of Evolved Signature Dark Chocolate
Difficulty Level: Easy