Oreo Cupcakes

Hi! It’s Laura again from Corner House.
If your New Years Resolution was to eat healthier, this post will not help with that.

I am pleased to introduce you to the very best Oreo cupcakes.


For the cupcakes

  • 1 box of triple chocolate cake mix
  • 1 cup of vegetable oil
  • 1 larger size box of unprepared chocolate pudding
  • 1 cup sour cream
  • 4 eggs
  • 1/2 cup of water
  • About a cup semi-sweet chocolate chips
  • about 6 very chopped Oreos

For the frosting

  • 1 package of cream cheese, 8oz. at room temp.
  • 4 cups powder sugar
  • 1 Tbsp vanilla
  • 1 container of Cool Whip, 8oz. thawed


  1. Preheat oven to 350 degrees
  2. Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and water. Then add in chocolate chips and finely chopped Oreos.
  3. Bake in cupcake liners for about 18 mins.
  4. While the cupcakes cool, make the frosting.
  5. Beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the sugar while continuing to mix the cream cheese mixture.
  6. On a low speed, add in the cool whip.
  7. You may need to allow the frosting to set up in the refrigerator while the cupcakes continue to cool. Make sure the cupcake are all the way cool before adding frosting.
  8. Put your frosting in a pastry bag.

You can find complete recipes of this Oreo Cupcakes in



The secret to a good caramel cake is all in the frosting. The frosting for this one is amazing!
I have been on a quest for the perfect caramel cake for years. I posted my first version here. You see, when my husband was a child his favorite cake was a white cake with caramel frosting. I’m pretty sure his mom just used a white cake mix and topped it with homemade caramel frosting. I have the recipe somewhere and I’ve made it a few times.
A caramel cake is really all about the frosting. It has the base of a nice, light, fluffy yellow or white cake but the frosting is the star of the show but it definitely needs a good cake to let it shine. I’ve experimented with lots of from scratch cakes and I’ve finally found one that is everything a cake should be. Light, fluffy, tender, moist and flavorful. It is the perfect base for a great caramel cake.
I used Bob Red Mill Super Fine Cake Flour to give the cake amazing texture. Cake flour has less protein than regular all purpose flour and that helps give the cake a lighter and more airy texture. It does make a difference and it’s worth the effort to buy and use cake flour. Now for the frosting.
I basically eat cake so I can have frosting. It is my favorite part of the cake and this caramel cake had lots of frosting goodness. I used 3- 8 inch cake pans for this cake. After baking and cooling, be sure and brush off as much of the crumbs on the outside of the cake as possible, it makes frosting easier.
I love using this cake turn table to frost my cakes. It makes it so easy to turn the cake as you frost it. And the non slip mat keeps the cake in place. I also use a cardboard round underneath the cake to it is easy to remove from the turntable and place on my serving plate. I also love using an offset spatula to frost my cakes.
I am definitely not a professional cake decorator so it may not look perfect but it tastes pretty perfect!
I took this cake to our neighborhood 4th of July potluck and it got lots of oohs and aahs and it received multiple thumbs up!
The frosting is made with butter, butter and more butter just the way frosting should be. It also uses dark brown sugar, evaporated milk, vanilla and powdered sugar. Unlike many caramel forstings this one doesn’t need to be cooked for long periods of time. It’s cooked in the microwave for a few minutes and then into the mixer.


  • 1 cup butter, softened
  • 3¼ cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2½ cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs, room temperature
  • 1¼ cups milk (I used whole milk)


  • 1 cup butter, divided
  • 2 cups dark brown sugar
  • ½ cup evaporated milk
  • 1½ tsp vanilla
  • 6 cups powdered sugar


  1. Preheat oven to 350˚F.
  2. Spray three 8-inch pans generously with baking spray and flour.
  3. Cut circles of parchment paper or wax paper to fit pans and place one in the bottom of each pan.
  4. Combine cake flour, baking powder, and salt together; set aside.
    (If you are using the extra fine cake flour you won’t need to sift the flour, if not put the flour, baking powder and salt through a sifter.)
  5. Beat butter and sugar in the bowl of an electric mixer until light and fluffy.
  6. Add vanilla and then eggs one at a time, beating after each addition.
  7. Add flour mixture and milk alternately in 3 batches, beating until smooth after each addition.
    Divide batter between prepared pans.
  8. Bake until golden, 25-30 minutes.
  9. Let cool on a rack for 10 minutes; invert cakes onto a cooling rack; let cool completely.


  1. Place ½ cup butter, brown sugar and evaporated milk into a microwave safe bowl.
  2. Microwave for 1 minute, stir. Return to microwave and cook on high for 2-3 more minutes or until the mixture is smooth and no longer gritty. Can also be done in a saucepan on the stovetop.
  3. Heat until ingredients are combined and no longer gritty.
  4. Cool mixture for 15 minutes.
  5. Place in mixer and add in powdered sugar and mix on low until incorporated.

You can find complete recipes of this THE BEST CARAMEL CAKE in



It’s no secret that we have our fair share of Baileys around at this time of year. Ok, really all year but more so around the holidays. It is the perfect addition to coffee or hot chocolate during these chilly winter months. It’s actually snowing as I write this. It almost never snows here, and certainly not like it is now. Giant flakes coming down, and a blanket of snow covering everything. It’s a Baileys kinda night (or afternoon, don’t judge)!
I was trying to decide how I wanted to style these pics last minute (as usual) when my friend Chrisy suggested using some mini Baileys bottles as props. Except I didn’t have any — we only buy the big bottles around here (lol), and I no longer have a liquor store within walking distance. I literally couldn’t think of anything else to style these pics with, so off I went on icy, treacherous roads (not really) to the liquor store… at 11am. They had just opened, or I would have gone even earlier.
The girl at the counter saw me looking around furiously and asked if I needed help. I pretty much always need help in the liquor store. Aside from Baileys and the occasional bottle of sangria, we don’t drink much, so I never know where to find ANYthing.
I told her that I was looking for the travel-sized Baileys bottles and she said they didn’t have any (dammit). BUT, you know how you can sometimes get samples of the mini bottles attached to the big ones? She went over to the large Baileys bottles, asked me how many little ones I needed, pulled them off and GAVE them to me. For FREE. Best ever, right?? She totally helped me out of a bind, as I was not about to go from liquor store to liquor store looking for some. I think we can agree that they really work in these pics, right? I should bring her some of these Baileys Cheesecake Cookie Cups as a Thank You.
I’ve baked with Baileys a few times before but it’s been a while since my last Baileys post. I’m surprised it’s been so long since I’ve used it in a recipe! It adds such a delicious and unique flavour, and pairs perfectly with chocolate. I used my favourite chocolate cookie recipe for the base of these Baileys Cheesecake Cookie Cups and filled them with a light no-bake chocolate Baileys cheesecake.
I’ve used this cookie recipe quite a few times before, and I totally love it. It uses black cocoa, which gives it an Oreo flavour, but if you only have regular cocoa you can just use that. You could leave the chocolate out of the cheesecake if you like, but I love the Baileys and chocolate combo myself.

Chocolate Cookie Cups:

  • 2 cups all-purpose flour
  • 1/4 cup Dutch-processed cocoa powder sifted
  • 1/4 cup black cocoa sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract

Baileys Chocolate Cheesecake Filling:

  • 1 cup heavy cream chilled
  • 8 oz cream cheese full fat,softened
  • 1/2 cup granulated sugar
  • 2 oz semi-sweet chocolate melted, cooled
  • 1/4 cup Baileys Irish Cream


  1. Preheat oven to 350°F. Spray two regular sized muffin tins with cooking spray.
  2. Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
  3. Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins).
  4. Reduce speed and add eggs one at a time and vanilla. Beat until combined.
  5. Add flour mixture and mix until just combined.
  6. Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to flatten.
  7. Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
  8. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan.
  9. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.

Baileys Chocolate Cheesecake Filling:

  1. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
  2. In a separate bowl, beat cream cheese and sugar until smooth.
  3. Add chocolate and Baileys and beat until incorporated.*

You can find complete recipes of this BAILEYS CHEESECAKE COOKIE CUPS in


Gluten-Free Vanilla Cupcakes with Dairy-Free Buttercream

To kick of Food Allergy Awareness Week, I thought we would tackle a big spring and summer challenge, birthday parties and barbecue potlucks. These versatile gluten-free vanilla cupcakes are free of the top eight allergens, and yes, they are even vegan!
This recipe was created by Sarah Bakes Gluten Free and shared with us by So Delicious Dairy Free for an everyone-friendly treat.
Sarah uses her own homemade gluten-free flour blend (linked in the recipe below), but you can use a store-bought gluten-free flour blend or your own favorite homemade version, as desired. Just note that Sarah does use xanthan gum in her mix, so you will want to use a mix with xanthan or guar gum already in it, or add some as a separate ingredient (about 1 teaspoon in this recipe to equate her flour blend) to get similar results. Also, I recommend picking a rice flour, brown rice flour, or sorghum flour blend with starches to yield the most dessert-like results.

Gluten-Free Vanilla Cupcakes:

  • 1-3/4 cups gluten free flour blend (see Sarah’s homemade blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup So Delicious vanilla coconut milk beverage
  • ½ cup water
  • 1 tablespoon white vinegar
  • 1 cup organic cane sugar
  • ⅓ cup sunflower seed oil (or other neutral baking oil)
  • 1 tablespoon vanilla extract

Dairy-Free Vanilla Buttercream:

  • ½ cup dairy-free margarine (such as Earth Balance), softened
  • ¼ cup organic non-hydrogenated shortening
  • 3 cups organic powdered sugar, sifted
  • 2 to 3 tablespoons So Delicious coconut milk coffee creamer
  • 1 teaspoon pure vanilla extract

Gluten-Free Vanilla Cupcakes:

  1. Preheat your oven to 350ºF. Line 14 cupcake pans with paper cupcake liners.
  2. Sift together the flour blend, baking powder, baking soda, and salt. Set aside.
  3. In large mixing bowl, stir together the coconut milk, water and vinegar. Allow to sit for 1 minute to curdle.
  4. Add the sugar, oil, and vanilla. Slowly whisk in the flour mixture. Beat for 1 minute. The batter will become smooth and start to thicken.
  5. Pour the batter into your prepared cupcake pan.
  6. Bake for 16 to 18 minutes, or until toothpick inserted in center of cupcake comes out clean.
  7. Place cupcakes on cooling rack and cool completely.

You can find complete recipes of this Gluten-Free Vanilla Cupcakes with Dairy-Free Buttercream in



Can we just take a moment and revel in the deliciousness that is this chocolate cupcake?
*reflective silence*
OK, let’s proceed.
These cupcakes are my golden unicorn.
I have been trying to make a vegan gluten free cupcake for quite some time now but couldn’t quite get it right. Finally, I prevailed.
Maybe the vegan gluten free baking heavens parted and granted me favor.
Maybe it was the dancing I did while they were in the oven.
Or maybe I finally crafted the perfect mix of carefully measured ingredients.
(Likely the latter.)
Either way, I finally cracked the code and I couldn’t be more thrilled to share this recipe with you guys!
The recipe may include more than my usual 10 ingredients by just a handful, but it only requires one bowl!
And in case you haven’t noticed, no fancy equipment is required as I do all my baking with basic equipment, including a hand held mixer! We keep things old school around here. Plus, have you seen the counter space I’m working with? Where would I put a stand mixer?! Oy.


  • 2 flax eggs (2 Tbsp (9 grams) flax seed meal + 5 Tbsp water)
  • scant 1/2 cup (115 grams) Almond Breeze Unsweetened Original Almond Milk + 3/4 tsp apple cider vinegar
  • 1 1/2 tsp baking soda
  • 1/4 cup + 1 Tbsp (73 ml) maple syrup or agave nectar (sub honey if not vegan)
  • 1/3 cup (77 grams) cane or granulated sugar
  • 1/4 cup (63 grams) melted coconut oil or vegan butter (such as Earth Balance)
  • 1 cup (~243 grams) beet puree (or sub butternut squash, applesauce, or another hearty fruit puree with varied results)
  • 1/4 tsp sea salt
  • 1/2 cup (60 grams) unsweetened cocoa powder (if clumpy, sift)
  • 1/2 cup (59 grams) almond meal (finely ground)
  • 1/4 cup (25 grams) gluten free oat flour
  • 3/4 cup (100 grams) gluten free flour blend (*see notes)


  • 1/2 cup (120 grams) Almond Breeze Unsweetened Original Almond Milk
  • 1 1/4 cup (230 grams) dairy free dark or semi-sweet chocolate, chopped
  • 1/2 cup (113 grams) vegan butter, softened and cut into Tablespoon-sized slices
  • 1 1/4 – 2 cups (~150 – 250 grams) powdered sugar


  1. FOR BEETS: To roast beets, preheat oven to 400 degrees F, drizzle 2 large beets with oil of choice and wrap in foil. Bake for 50 minutes – 1 hour, or until a knife slides through easily. Peel away skins by rubbing foil around and it should shed off easily. Add beets to a food processor or blender and add 1/4 cup liquid of choice (I like a mix of water and orange juice). Blend until creamy, smooth and pourable, scraping down sides as needed. Otherwise, sub another fruit puree, such as applesauce, with varied results.
  2. FOR CUPCAKES: Preheat oven to 375 degrees F and line 11 muffins with paper liners, or lightly grease. Also measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.

You can find complete recipes of this THE BEST VEGAN GLUTEN FREE CHOCOLATE CUPCAKES in


Gluten Free Vanilla Cupcakes with Chocolate Frosting

A classic vanilla cupcake recipe made gluten free and vegan. These gluten free vanilla cupcakes are topped with a rich, decadent chocolate frosting that’s dairy free!
Did you know that this week is Food Allergy Awareness Week? Are you doing anything special in honor of this week? We’re making desserts, wearing teal, and talking about food allergies at our house.
I wanted to make something special to celebrate this week of awareness, and I decided a delicious top 8 allergen free dessert would be appropriate. (When isn’t a dessert appropriate, right?) 🙂
I’ve been working for a while on trying to develop a recipe for delicious gluten free vanilla cupcakes, and I finally came up with a yellow cupcake that we love. When a reader emailed me recently asking about gluten free vanilla cupcakes, I knew it was time to photograph these and get them on the blog.
I even dressed them up in teal cupcake wrappers in honor of this special week! I’ve been wearing my teal, so why leave the cupcakes out? 🙂
I know that many of you make cupcakes ahead of time in order to store them in the freezer so that your child has allergy friendly cupcakes ready to go for a birthday party or other special occasion. These are just perfect for any parties or picnics you have planned this summer – they certainly don’t taste any different than “regular” cupcakes. The cupcake is tender and the frosting is rich and decadent.

For the cupcakes:

  • 1¾ cups gluten free flour blend (I used King Arthur Multi-Purpose Gluten Free Flour)
  • 1 cup organic cane sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cold water
  • ½ cup organic canola oil
  • 2 Tablespoons So Delicious coconut milk vanilla yogurt
  • 2½ teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar

For the frosting:

  • ¼ cup soy-free Earth Balance vegan buttery spread
  • 3 cups confectioner’s sugar, sifted
  • ½ cup unsweetened cocoa powder
  • 1-3 Tablespoons coconut milk (or any non-dairy milk)
  • sprinkles for topping if desired


  1. Preheat the oven to 375 degrees. Line a cupcake pan with paper liners.
  2. Put the gluten free flour blend, sugar, baking soda, and salt in a mixing bowl and whisk together.
  3. Add the water, organic canola oil, yogurt, vanilla extract, and apple cider vinegar.
  4. Mix by hand until combined.
  5. Spoon the batter into the cupcake liners, filling about halfway full.
  6. Bake at 375 degrees for about 20-23 minutes, or until a toothpick inserted in the center comes out clean.

You can find complete recipes of this Gluten Free Vanilla Cupcakes with Chocolate Frosting in



Moist gluten free pumpkin cupcakes with all the flavors of fall, topped with creamy tangy cream cheese frosting.
It has been well established, I am a big fan of pumpkin. #pumpkineverything #allthetime
Well, I needed to have a gluten free pumpkin cupcake recipe here on Flippin’ Delicious. It was a HUGE oversight that there wasn’t already a recipe here. So I fixed that this week. I baked some gluten free pumpkin cupcakes.
I made a few changes to my gluten free pumpkin chocolate chip muffin recipe to make the cupcakes soft and moist with a tight crumb. And of course they got topped with my easy cream cheese frosting, because the sweet tang of cream cheese frosting pairs perfectly with the subtle spice of the cinnamon, nutmeg, and ginger in the gluten free pumpkin cupcakes.
My awesome sister-in-law was starting a new job and found out one of her new co-workers had celiac. Naturally she enlisted me to bake something to bring with her on her first day. So I sent her with a few of these!
I always have a hard time picking which tip to use for frosting cupcakes, I have so many favorites! At my sister-in-law’s suggestion I used a large round tip to pipe a simple round pillowy cloud of cream cheese frosting. She said that pumpkin just needs a big dollop of creamy frosting, like whipped cream of a slice of pumpkin pie.
The sprinkle of cinnamon sugar on the top may or may not be optional.


  • ⅔ c. brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • 1 teaspoon cinnamon
  • ¾ teaspoon nutmeg
  • ½ teaspoon ginger
  • 2 eggs
  • ⅓ c. melted butter or vegetable oil
  • ¾ c. milk
  • ¾ c. canned pumpkin puree
  • ½ recipe Easy Cream Cheese Frosting, to frost
  • cinnamon sugar, optional


  1. Preheat oven to 350F. Line your cupcake pan with paper liners, or lightly grease.
  2. Combine all of the dry ingredients in a bowl. Form a “well” in the mixture and add all of the wet ingredients into that “well” and mix until combined.
  3. Fill your cupcake liners about ⅔ full.




The best gluten free chocolate cake recipe ever! You only have to dirty one bowl for this moist and rich gluten free devil’s food cake. Dairy free option.
So here you have it, the best gluten-free chocolate cake recipe you’ll ever eat/bake!
Everyone needs to have a good chocolate cake recipe in their repertoire. I already had one. It is amazing, but the technique can be a little tricky. You have to mix boiling water with cocoa into a paste, and make a normal batter, and then somehow mix the 2 together? Ain’t nobody got time for that! (That process enhances the chocolateyness of the cake because the boiling water “activates” the chocolate.)
I revised the technique for my well loved chocolate cupcakes so that it is easier and quicker to mix together, and you still get that moist chocolate cake. The differences in the cake are so slight that I only think you’d be able to distinguish between them in a side by side comparison. So unless you want to make 2 different batches of cupcakes and taste them both, just make this one. It is quicker to mix up, and you only have to clean a fraction of the dishes.


  • 4 oz cocoa (about 1 cup)
  • 10 oz brown sugar (about 1½cups PACKED)
  • 9½ oz my cake/cookie rice flour blend or other high-quality gluten free flour blend (about 1½ cups +3½
  • Tablespoons)
  • ¾ teaspoon xanthan gum (omit if your blend already has xanthan gum in it)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup hot water (or hot brewed coffee or espresso)
  • ¾ cup vegetable oil
  • ½ cup sour cream (can sub ½ cup dairy free yogurt to make dairy free)
  • 2 whole eggs
  • 2 egg yolks


  1. Preheat your oven to 325F, and prepare your pans (for cupcakes line paper liners or lightly grease, for 8 inch cake layers lightly grease and place 8 inch parchment paper circle on the bottom.)
  2. In a large mixing bowl whisk together the cocoa, brown sugar, rice flour blend, xanthan gum, baking soda, and salt.
  3. Add the hot water and oil to the dry ingredients and THEN stir using a silicone/rubber spatula (if you stir in just the water the batter will be very thick and when you try to stir in the oil it will take a long time and splash all over.)

You can find complete recipes of this BEST GLUTEN FREE CHOCOLATE CAKE, ONE-BOWL DEVIL’S FOOD in



Gluten-free cupcakes: FINALLY! I’ve been wanting a recipe for gluten-free cupcakes for a while now, but by gluten-free I really mean flourless (or almond flour), since I don’t care to learn the intricacies of gluten-free flour mixing. It seems, well, complicated. One of my favorite gluten-free desserts is this flourless chocolate torte, but I didn’t think it would translate well to cupcakes.
After doing some hunting, I found a recipe from Kate From Scratch — it looked like a great place to start! A few tweaks, and here we are with my flourless chocolate cupcakes.
These are dense, chocolatey, and more cake-like than any flourless dessert I’ve ever made (as opposed to gooey/fudgelike). They were fabulous! Throw on some frosting, and you have a pretty darn delicious dessert. If you’re dairy free too, just substitute your butter replacement (I like smart balance) and it should work just fine!


  • 4 oz semi-sweet chocolate (1/2 cup chocolate chips)
  • ½ cup unsalted butter, chopped into pieces
  • ⅔ cup packed brown sugar
  • ½ tsp salt
  • 3 eggs, beaten
  • ¾ cup unsweetened cocoa powder
  • ½ tsp instant espresso powder
  • cupcake liners
  • 4 ounces regular cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • 3 Tbsp unsweetened cocoa powder
  • 1¼ cup powdered sugar, sifted
  • 1 tsp vanilla extract


  1. Preheat your oven to 375 F.
  2. In a microwave-safe bowl, combine the butter and chocolate and melt in 30 second increments until the butter is completely melted.
  3. Whisk until the chocolate is also melted, and mixture is smooth.
  4. Whisk in the brown sugar and salt, then eggs, until smooth.
  5. Sift the cocoa powder and espresso powder into the mixture, and mix until combined.
  6. Fill each cupcake liner ⅔ full.



Paleo Chocolate Cupcakes

These paleo chocolate cupcakes are moist but not eggy and have a rich, dark chocolaty taste!
So here’s the promised cupcake recipe that I used as a carrier for the paleo chocolate fudge frosting that I posted last week.
Before anyone gets their knickers* in a twist, I know sprinkles aren’t paleo. They’re, like, the very opposite of paleo. But just look how they brightened these cupcakes up! They look much happier with the sprinkles. Here’s how you can make your own paleo coconut sprinkles. The recipe uses plant-based natural coloring and coconut and while they’re not nearly as bright as nasty store-bought sprinkles, you don’t have to worry about what you’re eating! Raspberries, strawberries and mini chocolate chips would also make for pretty and delicious paleo alternatives to sprinkles.
* I don’t think I’m British – I just loathe the p-word.
This is pretty much the same recipe I used in my spiderweb cupcakes. I adapted it a little to make the cupcakes bigger and to make the measurements a bit easier for people who use measuring cups instead of grams.
I also added a little more sweetener! The original cupcake recipe was sweetened with just honey but when I tried the recipe as written, and ate a cupcake without the frosting, I wanted more sugar. So I added two tablespoons of coconut sugar.


  • 3/4 cup + 2 1/2 tablespoons (104 grams) Dutch-process cocoa powder
  • 2/3 cup + 2 tablespoons (80 grams) almond flour or almond meal
  • 1 1/2 teaspoons baking powder (use paleo baking powder, if necessary)
  • 1 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 1/2 cup + 1 tablespoon (126 grams) coconut oil, melted
  • 2/3 cup (213 grams) honey
  • 1/2 cup + 2 tablespoons (160 grams) unsweetened applesauce
  • 2 tablespoons coconut sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • for frosting: 1 or 1 1/2 batch paleo chocolate fudge frosting1
  • paleo decoration ideas: raspberries, strawberries, mini chocolate chips, homemade coconut sprinkles


  1. Preheat your oven to 350 °F (175 °C) and line a muffin pan (or two) with 14 liners.
  2. In a medium mixing bowl, stir together the cocoa powder, almond flour, baking powder, espresso powder and salt. Set aside.
  3. In a large mixing bowl, stir together the melted coconut oil, honey, applesauce, coconut sugar, eggs and vanilla.
  4. Add the dry mixture to the wet and stir just until combined.
  5. Pour the batter evenly into the muffin liners, about 3/4 full.

You can find complete recipes of this Paleo Chocolate Cupcakes in