Let’s be real. I’ve struggled with Paleo baked goods; I also know I’m not the only one. However, I happen to enjoy sweets occasionally and I have three small children who have birthday parties. Every. Single. Year.
So I’ve spent a lot of time (failing) with baked goods. It’s not that there’s a lack of good recipes out there, but there’s just no way to actually reproduce the cake-y texture using coconut and almond flours. If you’re looking for purely ‘gluten-free’, have at it, you can absolutely rock some amazing rice flour cupcakes.
But I really, really wanted something that was truly Paleo, lower-carb, and still delicious. I knew I had to switch my flour game up.
Enter Sweet Potato Flour.
I originally tried Danielle Walker’s recipe for Chocolate Paleo Cupcakes using sweet potato flour. First, I’ll start with reminding you all how much I love her recipes. Second, I’ll admit I wasn’t totally thrilled with these cupcakes. They are good, but a little on the dry side.
A test for approval in our house is this: were they all eaten? Sadly, these were not gobbled down as I had hoped, but I did have renewed hope that I could do something with the sweet potato flour to add the moisture back in.
I pulled out one of my Mamaw’s tricks.
There was a time when my Mamaw made everything from scratch. I don’t exactly remember that time, but I know that over the years she slowly started taking some shortcuts… and then adding her querks. Boxed cake mix was one of her shortcuts. Adding a ripe banana, every time, was her querk.
So I pulled out a ripe banana and set out to adjust the oils and dry ingredients. This is the recipe that resulted: Chocolate, Chocolate Paleo Cupcakes. Here’s my warning, these are amazing day 1 and amazing day 2. They will dry out if you put them in the fridge. So my advice, if preparing ahead of time is to only do it a day in advance and keep them in an airtight container, at room temperature.
Warning on the fridge: they actually are pretty good cold. The frosting hardens and they taste a whole lot like sticking little chocolate cakes in the freezer! (I know you know what I’m talking about and I’m also confident you love them.)
Death by Chocolate Paleo Cupcakes
Ingredients for Cupcakes
- 1 cup sweet potato flour
- 1/2 cup arrowroot flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup maple syrup
- 1 ripe banana
- 2 tsp vanilla extract
- 1 tsp apple cidar vinager
- 2 large eggs
- 1/4 cup coconut oil
- 1/4 cup culinary coconut milk
Ingredients for Fudge Frosting
- 1 cup chocolate chips or chunks
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 3 tbl unsweetened cashew, almond, or coconut milk (beverage variety, not canned coconut milk)
- Preheat oven to 350 degrees.
- Mix dry cupcake ingredient in stand mixer bowl.
- Add wet ingredients and mix until smooth. Since we’re adding a banana you want to make sure you really mix well; you could even pre-smush your ripe banana.
- Pour into lined cupcake tin.
- Bake for 20 minutes (check with toothpick test).
- While the cupcakes are baking, add your frosting ingredients into a small sauce pan and slowly heat and mix well until all of the chocolate is melted.
- You’re going to refridgerate your frosting, stirring well ever 5 minutes. The goal is to have it cool completely, but not harden. This usually takes 15-20 minutes.
- Cool cupcakes. They must be completely cooled or your frosting will melt. They’ll still taste delicious, but they won’t look as pretty.
- After they are completely cooled, and your frosting has chilled, slather that fudge on top of the cupcakes!