Mmm….orange and chocolate. One of the world’s best combos! So why not make cupcakes out of ‘em?! #mynewmotto
I know what you’re thinking: “How can these possibly be clean-eating??” Well, my friends, if you’ve been following me, you should know by now that I’m all about eating fantastically delicious things that just happen to be “clean.” These babies are Paleo (didn’t you know our caveman ancestors were noshing on these things?), gluten-free, dairy-free and vegetarian. Oh, and the chocolate frosting is pretty amazing so you’re gonna want to keep some of that on hand. You are SOOO welcome, friends!!
P.S. I know I’m not going to win any baking contests with my decorating skills but, as an FYI, if you want to do all the fancy-pants swirly stuff, you’ll want to double the frosting.
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Chocolate-Orange Cupcakes
- Yield: 12 Cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Cupcake Ingredients
- 4 Cups Blanched Almond Flour
- 1 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/3 Cup Coconut Oil, melted + extra for the pan
- 1/2 Cup Freshly-Squeezed
Orange Juice (zest it before juicing, though!) - 1/2 Cup 100% Pure Maple Syrup
- Zest of 1 Large Orange (approx. 1 TB)
- 3 Large Eggs
Frosting Ingredients
- 4 ounces Unsweetened Baking Chocolate (cacao), roughly chopped
- 1/4 Cup Coconut Oil
- 1/2 Cup Nut Butter (Almond or Cashew work best)
- 1/3 Cup 100% Pure Maple Syrup
- 1 TB Vanilla Extract
- 1/2 Cup Full-Fat Coconut Milk (in the can)
Instructions
Cupcake Instructions
- Preheat oven to 350-degrees and line a muffin pan with liners (or use Silpat muffin molds). To avoid cupcake-top stickage, feel free to grease the top of the muffin pan with coconut oil.
- Whisk together dry ingredients in one bowl (almond flour through salt) and the wet (oil through eggs) in another. Combine the two and mix until just combined.
- Scoop batter into muffin pan or molds and bake for 20-25 minutes or until a toothpick inserted into the center of one comes out clean.
- Allow to cool completely on a wire rack before frosting.
Frosting Instructions
- Place chocolate, coconut oil, and nut butter in a microwave-safe bowl and heat for 30-second increments until melty when stirred.
- Mix in maple syrup , vanilla, and coconut milk and stir well.
- Refrigerate until it is thick enough to spread without dripping (unless you want a drippy sauce). Feel free to whip with a hand- or stand-mixer to make a bit more fluffy.