Forget about every other cupcake you’ve ever eaten! These Paleo Vanilla Cupcakes with Rich Chocolate Ganache are perfectly moist with sweet vanilla flavor and a thick fudge-like ganache icing. Healthy yet decadent cupcakes that are gluten free, grain free, dairy free and Paleo.
Confession time starts now. I’ll start since I’m already typing, plus it was my idea.
Okay, confession 1 – I ate more of these paleo vanilla cupcakes than I did any other baking recipe that I can remember. To be honest, I can’t decide if that’s because I liked them better than other treats or because my family liked them less. Think about it, this is an interesting question.
I think the overwhelming supply of Valentines Day treats last week had something to do with them eating less of these. That’s my answer. Just to clarify, that means these are AWESOME.
Confession 2 – I’ve been afraid to make Paleo vanilla cupcakes for about a year. Why? Because I’m super sensitive, let me explain.
I tried out a recipe for vanilla cupcakes in the wee days of my blog, a year ago at least, and they came out so terribly – I mean BAD – that I’ve been scared to attempt them again ever since. Even though I’m so much wiser now about the mysterious properties of paleo flours and such, it took a long time to get over that particular episode of recipe heartbreak.
Ridiculous, I know. I’ve made chocolate cupcakes, lots of cookies, muffins, and breads. So I needed to get over my irrational fear of making a Paleo vanilla cupcake, and, Emily’s birthday was the perfect opportunity.
I’m not exactly sure why I was motivated by this particular celebration – did I derive new strength and courage from the memory of her birth? Possibly, and if you had been there you might agree – I got through that 90% intact, so, chances are I will be strong enough to risk making an imperfect cupcake. Barely any blood will be shed.
Confession 3 – The “cake” part of this cupcake was nearly perfect, yet it’s the ganache that makes it amazing. Thick, rich, perfect chocolate/sweetness balance and fudgey – and it’s not the last time you’ll be seeing it on this blog. I have big plans for this ganache, it’s not getting away yet! My kids have suggested donuts, but I haven’t committed myself yet. We shall see!
Confession 4 – Small talk is fun and all, but today I’m really itching to get to the darn recipe, since I feel like I’ve been talking about it all week! Let’s get to it, m-kay?
Paleo Vanilla Cupcakes with Rich Chocolate Ganache
Paleo Vanilla Cupcakes with Rich Chocolate Ganache
Ingredients
For the Cake
- 4 large eggs
- 1 cup organic coconut sugar
- 2 Tbsp full fat coconut milk**
- 1 and 1/2 tsp pure vanilla extract
- 1/4 cuporganic coconut oil melted and cooled
- 2 cupsblanched almond flour
- 1/4 cuptapioca flour/starch
- 3/4 tsp baking soda
- pinch salt
For the Chocolate Ganache*
- 2/3 cup full fat coconut milk**
- 1 cup Enjoy Life Chocolate Chunks what I used or any dairy & soy free chocolate chips
- 3 tbsp creamy cashew or almond butter I used cashew butter for the creaminess
- 1 tsp pure vanilla extract
Instructions
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Preheat your oven to 350 degrees and line a muffin/cupcake pan with cupcake liners. Your ingredients should be brought to room temperature when you begin (coconut oil melted but cooled slightly.
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In a large bowl, whisk together the eggs, coconut sugar, coconut milk, vanilla, and coconut oil
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In a separate bowl, combine the almond flour, tapioca, baking soda, and salt and mix well.
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Stir the dry ingredients into the wet until totally combined and smooth.
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Fill cupcake liners up 3/4 of the way to make 12 cupcakes. Bake in the preheated oven for 15 minutes or until a toothpick inserted near the center of a cupcake comes out clean. Remove from oven and allow them to cool on wire racks.
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After putting the cupcakes in the oven, make the ganache: In a small saucepan over very low heat, combine the chocolate chunks (or chips) with the coconut milk and melt together, stirring the whole time. Once the mixture is melted and shiny, remove from heat and stir in the cashew or almond butter and vanilla - continue to stir until thick, smooth and shiny.
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The ganache will harden as it cools. Allow it to cool to the point where it's thick and spreadable, then ice the cooled cupcakes as desired.
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Remember to save the leftover chocolate ganache!* Enjoy!
Recipe Notes
*This recipe makes a lot of extra ganache, which you can scoop into extra cupcake liners and refrigerate or freeze for a delicious, fudge-like treat!
**Coconut milk separates into a thick cream and water - for this recipe, discard of half the water and blend the remaining cream/water together before using.
What’s your confession of the day/week?
What’s one thing (recipe or otherwise) that you’re working up the courage to try again?
I will take a dozen! When can I expect my order please? No seriously. These are the bomb!
Lol! Thanks Megan, I’m sending some virtual icing right over 🙂
Damn. That’s all I’ve got.
Too kind 😉
you know I was waiting for this recipe, for the frostingof couse. They look so cute and good, even as I don’t feel well so that says a lot.
That is the ultimate test! Thanks! Hope you’re feelings lots better now 🙂
These look so fun! No shame in eating a bunch of cupcakes…they’re just like muffins…just a bit sweeter 😉 Hahahahahahaha! The recipe I still need to try since getting my stand mixer……marshmallows!
Marshmallows have been one thing I’ve wanted to try too! And I agree cupcake/muffin it’s all good 🙂
I love making honey marshmallows every Christmastime. It truly takes me 15 minutes from start to finish. SO EASY with a Kitchenaid Stand Mixer.
Making these cupcakes in just a few minutes. I can hardly wait!
Yum, that’s something I’ve yet to try!
you can send me that ganache anytime! it’s perfect, i agree. but so are you! <3
Haha thank you! Sending virtual icing 🙂
DROOLing over that ganache. HOLY crap. I’ll take the leftovers please and thanks 😀
Thanks, lol! It’s good stuff, I promise you that!
Oh my gosh these look amazing! I would just take all the extra ganache and eat it out of the jar..gross yes but I have no shame! I love Ganache so much…heck I’m going to name my first kid Ganache. Why not?
I do not blame you, I saved every drop! Thanks Gretchen!
Cruel! How can you share these without offering to give me one? Especially when my coffee is feeling lonely and could seriously use some baked goods accompanying it? 😛 Seriously loving the frosting too. I’m normally not much of a frosting girl, but shhhhhh I’d eat that straight up with a spoon.
This is my kind of icing for sure 🙂 Virtual cupcakes and extra ganache coming your way!
I’m still trying to figure out good VANILLA recipes that are grain free. I can do chocolate, I can do banana, I can do pumpkin…but it is so tough. Since I can’t do tree nuts either I am experimenting a lot with quinoa flour (not Paleo I know, but grain free!) and think I’m getting close 🙂
Quinia flour sounds good! You’ll get there, I agree stepping away from the chocolate/banana once in a while makes us feel “normal” 🙂
I can almost taste these from here. They look fantastic! I am a cupcake junkie… especially with chocolate icing!
Thanks Laura! This icing was de-lish 🙂
I’ll take a dozen please. Wait. Make that two. My confession is that I’d eat that many.
Emailing you them now 😉
If I wasn’t so tired I would go make these right now!
Have a great weekend!
Haha thanks! You too!
Oh YUM!!! Those look incredible! I am definitely going to make some next time I go back to my parents house and have access to an oven! My confession of the day is that I have just consumed pretty much a litre of unsweetened almond milk in less than 24 hours! It’s getting to the end of summer here and I am a bit over water so I have been drinking a lot of almond milk. It is an expensive habit though and needs to stop ASAP!! My recipe that I need the courage to try again is lemon meringue pie. My Mum makes the most amazing one and it was my favourite dessert growing up. I tried it a few years ago and every element on it failed. I got completely intimidated by it and I have not even considered making it since. I want to try it again though and think I might give it a go next time I go home.
I’m not sure I’ve ever drank almond milk straight, it’s always in coffee or something else! And I LOVE lemon meringue but it totally intimidates me! Key lime is a favorite too. I’m planning to tackle both and make them paleo this spring 🙂
You can go ahead and sign me up for eating an entire serving of these cupcakes by myself! They look amazing. And that chocolate ganache is going to be spread on just about everything!! Pinning and yumming 🙂
The ganache is definitely not over yet – way too good! And thanks so much Sam!
Michele, I can’t wait to try these! They looks seriously divine, and the centre looks fluffy and moist! Yum!
Thanks! I assure you won’t be disappointed with these!
These look delicious! Well this week my confession is that I ate an entire box of Girl Scout Cookies…..woops! haha One recipe I’m really hoping to try again is my Brown Sugar Banana Muffins — I want to get the crumble just right!
I remember eating the Samoa girl scouts and every time thinking they were the best cookie in the entire world, lol! And those muffins sound so good – I love a yummy crumble!
nobody would ever know that these are paleo, NEVER! I could totally fool my whole family with these 🙂 Yum!
You definitely could! Thanks Rachel!
These look beautiful! They are on my to-bake list! 🙂
Thank you! You’ll definitely love them 🙂
These look so delicious! I can’t wait to give these a try!
Thanks Nicole! You’ll love them 🙂
I’m Team Frosting all the way, so you know I love that ganache. 🙂
Team frosting is a good team!
Hey Michele- I’m making these for a party tomorrow. How would you suggest storing these? Would you suggest waiting until the day of the party to ice them?
Thanks!
The icing will harden especially if you refrigerate, so I would suggest icing the day of for a nice creamy frosting!
That ganache frosting is EVERYTHING! I want to lick the screen!
Hi,
We are nut-free as my son is allergic to all nuts. What could i replace the nuts with? I am going to make your chocolate cupcakes as I have most ingredients but for the icing what you an substitute for the nuts?
Thanks
Hi! You can simply omit the nut butter and still get a great ganache. To make sure there’s enough, add a bit more coconut milk and chocolate chips. Hope it works for you 🙂
Would flax eggs work well for this recipe? I’m allergic to eggs :-/
I’m not sure since this recipe contains more eggs than I’ve subbed, but if you test it out let me know if it works!
I just made these and LOVED them! The icing didn’t harden for me though, but it tasted great! Do you think I could make this into a cake vs cupcakes? I want to make this for my daughter’s birthday cake!
Is there a way to make these into a yellow cake? I’ve had your German chocolate cake and I just love the texture of your cakes. My husband wants a yellow cake with chocolate icing for his birthday. I searched your site and didn’t see one. Any ideas on how to make this cake into a yellow cake? Thanks!
Will the ganache harden if I leave the frosted cupcakes in the fridge (decorate them the day before the event)? Do I need to take them out for a while (eg 1hr, 3hrs etc etc before serving)? Please advise, I need it before 26 June, thanks so so much!