Paleo Death By Chocolate Cupcakes! (Gluten/Grain/Dairy Free)

Come grab this amazing Paleo Death By

Chocolate Cupcakes recipe...


Paleo Death By Chocolate Cupcakes

Paleo Death By Chocolate Cupcakes

There is a serious shortage of cupcake recipes on this blog. By serious..I mean like I don't even think I have more than 1.  Why?? I don't know. I always forget about them.  My head is always in the clouds dreaming up how to do the really complicated croissants. I often forget about the classic recipes that people love, like these Paleo Death By Chocolate Cupcakes.

I've had it on my to do list for quite awhile to get up a chocolate cupcake recipe.

and THEN I saw that a friend of mine had a birthday TODAY. That friend is someone that you probably love and adore too. If you don't yet know will start following her after today.

This HILARIOUS. She makes me laugh every single time I read one of her posts. She's as authentic as they come and a shining example of what the paleo diet is all about.  I feel lucky to know her!

Happy Birthday Juli!!!

 Everyone head over to today and send her some birthday love...and maybe some Paleo Death By Chocolate Cupcakes!

Juli loves chocolate, so a paleo death by chocolate cupcake seemed appropriate.  I used the frosting recipe from my Club Angell Fudge Rounds  to top off these already extremely indulgent cupcakes.  The end result is a very rich, soft cupcake with layers and layers and layers of chocolate. SO GOOD!

Thanks Juli for giving me an excuse to stuff my face with chocolate! <3


Double Chocolate Chip Cupcakes

Yield: 12 Cupcakes


  • 4 Large eggs
  • 119g milk (½ Cup) (dairy or nondairy- any variety)
  • 44g melted butter (1/4 cup ) (dairy or nondairy)
  • 165g granulated sugar to taste (3/4 cup) (any variety- we used palm sugar)
  • Salt (1/8 tsp)
  • 72g Coconut Flour (1/2 packed cup)
  • Cocoa Powder (1/3 Cup)
  • 88g Potato Starch or Sweet Potato Starch (1/2 packed cup)
  • Lemon Juice (1 tsp)
  • Baking Powder (double acting works best) (1 Tbsp)
  • 166g Chocolate Chips (1 cup ) Dairy or Nondairy.


  1. Preheat oven to 350 degrees
  2. Mix together ingredients in a medium sized bowl.
  3. Spray a muffin pan with nonstick spray, and place in the oven for 32 minutes.
Chocolate Frosting


  • 1 Cup Powdered Sugar
  • 1/2 tsp Vanilla Extract
  • 2 TBSP Milk (dairy or nondairy)
  • 2 TBSP Room Temperature Butter (dairy or nondairy)
  • 2 TBSP Shortening
  • 2 TBSP Cocoa Powder


  1. In a stand mixer, combine all ingredients and mix until fluffy.


To make this frosting refined sugar free- run some coconut palm sugar through a coffee grinder or put it in a high powered blender until it becomes a powder! Mix it with about a 1/2 a teaspoon of starch (potato, tapioca or arrowroot) and then use it in place of the powdered sugar in the recipe!

Brittany Angell

17 comments | Leave your own

  1. Lance Rybka

    My kids woke up this morning and asked for chockit coop-cakes. And coconut cookies. This whole Easter business has seriously fired up their sweet tooths (we don’t eat much sugar or sweets) so I think I will whip these up today and then we will take a break off all things sugary for awhile!

  2. Johanna Porres

    Do you think if I make it with almond milk it would alter the flavor?

  3. Kayla

    What a nice friend you are! I know she made cupcakes for herself too but I am sure she is so happy to have a friend like you 🙂 Woohoo…yummy chocolate!

  4. Brandy @ A Mindful Mantra

    So excited to see an allergy-friendly cupcake recipe! They are definitely hard to make and not easy to come by. These looks so delicious!

  5. Jeanne

    OH MY COOKIES!!! Can’t wait to make this, my granddaughter would faint with excitement!!!

  6. Nanci

    These are so AMAZING!!! I made these to provide a gluten free and dairy free dessert for our high school senior banquet. I made a cooked vanilla bean frosting and it was a perfect match. I would love to feature this recipe on my blog with your permission and I would provide a link and full credit to you. Thank you for sharing these!

  7. Ari

    Can’t wait to try these!. Where did you get the cupcake liners? They are gorgeous.

  8. Lynne Niznik

    Just made these cupcakes. They go together easily & are GREAT!! My husband wants to split this batch of little cakes for dinner (and I’m the one with the food allergies). Thanx so much!!

  9. Nadja Auerbach

    Can the potato starch be substituted with tapioca starch? These look incredible!

  10. Jessica

    I’d love for these to be more moist. Do you think I could add coconut oil to achieve that without a problem?? If so, about how much? Or do you have a better suggestion?
    By the way…..they were SERIOUSLY AHHHMAZING!!!!!

    1. Emily

      You may never read this, but just in case, Imjust made these. They are delicious, but in my opinion (and my oven!) 32 minutes was way too long. I baked them for fewer than 25 minutes and they were plenty done. DELICIOUS, but don’t need to bake quite so long. Just check with a toothpick, or do like I do and poke the top to check for firmness and look for the cake pulling away from the edges of the pan.

  11. Jessica T.

    I accidentally put 1/3 cup coconut flour and 1/2 cup cocoa powder. And I ran out of cocoa powder so I put my cocao nibs in the processor and used those for half of it. I baked it for 20 minutes instead and they were very tasty! A little crisp on the outside and fairly moist on the inside. Would a less bake time make them more moist? Or could I add one more egg? Or more chocolate chips?
    Next time I’ll try it the way you have here. I’m surprised my little mistake actually turned out. Would be awesome if it could stay that little bit of crisp on the outside but be more moist inside. Or maybe I could try it as a cookie-cake and slice them into bars instead?

  12. Nichole Combs

    Could this recipe be doubled and used as a sheet cake?

  13. Jennie Walsh

    I just made these, are you sure the cooking time is 32 minutes at 350? I thought that sounded long for cupcakes, and I always check/turn my baked goods. At 22 minutes mine were definitely DONE and maybe just slightly overdone. Thank you for all you do! The only sub I made was to use tapioca starch for the potato because my son can’t do nightshades. They smell great!

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