Oh-So Yummy Choco Cupcakes

Some yummy stuff coming your way!

I had a chiropractor appointment and then ran to the grocery store to pick up some stuff to make more yummies. After resting for a bit, I went for a walk with my dogs (2.19 miles to be exact), thanks to a little energy from my short nap. Then, I decided to make a cupcake mix that’s been in the cupboard for several weeks, waiting for me to bake.fullsizeoutput_5231

Today’s yummy I used the Simple Mills Chocolate Muffin and Cake Mix. The mix is made up of almond flour organic coconut sugar, cocoa, arrowroot, organic coconut flour, baking soda, and sea salt. I don’t have the exact recipe for the cupcakes, as it was a boxed mix. However, I do have some helpful tips if you buy the mix:

  1. Using coconut oil is always a great idea, and works great for these!
  2. Sweetening the mix was optional, and if you do, it called for 1/3 of cup of sugar. I used a little less than 1/3 of a cup coconut sugar to keep the recipe paleo.
  3. The box said to bake them for 15-20 minutes, and 20 minutes was perfect for my batch.fullsizeoutput_522f

Next, comes the frosting.

  • 1 cup Enjoy Life mini semi-sweet chocolate chips (Yes, these are technically paleo, and most paleo blogs that I read said that these are the best paleo chocolate chips available.)
  • 1/4 cup coconut oil (use refined coconut oil if youfullsizeoutput_522e don’t want to taste the coconut)
  • 1/4 cup vanilla Ripple milk
  • 1/2 tsp of vanilla extract
  • a pinch of salt

I put all the ingredients into a small sauce pan, turned the stove to low-medium heat, and stirred until everything was melted and combined. Once it was all melted, I moved the pan off the stove to sit for 10 minutes. I then put the pan in the refrigerator for 5 minutes, then stirred the frosting; put another 5 minutes on the clock, then stirred again; and a final 5 minute countdown, then stir and frost (make sure your cupcakes are cooled enough before frosting)! The cooling/refrigerator process could take a few more five-minute intervals, depending on how cold the refrigerator is or how hot the frosting was. The frosting is a little bit pudding-like, but it spreads well!

Both are paleo – refined sugar-free, dairy free, gluten-free/grain free!


**All of this together took me about an hour. 

This is an awesome cupcake recipe, and super simple and easy! The cupcake mix that I used can also be turned into muffins (making without the sugar added), a cake, or brownies.

Let me know if you end up making these, I’d love to hear how they turn out for you. Or if you come up with a different version, that’d be cool, too!

Elise Hendrickson

“She is tossed by the waves, but does not sink.”



I'd love to hear your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s