I love chocolate and strawberry together! These delectable paleo chocolate strawberry cupcakes are divine. Moist and with the perfect crumb and topped with a strawberry buttercream that is absolutely stunning. The perfect pink cupcakes for any occasion.
Table of Contents
You’re Going to Love These Chocolate and Strawberry Cupcakes
Yes, they’re grain-free and gluten-free, and even food coloring-free but this recipe does not skimp on flavor. The texture is perfect and as an added bonus and for extra pink power, there is beet puree mixed into them. Anyone with kids that watch Tumble Leaf? Beet Berry Cupcakes? That’s what these paleo chocolate strawberry cupcakes remind me of! Except they don’t taste like beets at all.
Pink Paleo Cupcake Ingredients
All pink everything! These Paleo Strawberry Cupcakes are really a standout recipe.
- Fine blanched almond meal – this is almond flour without the skin on and a fine ground.
- Fresh coffee grounds – I always like to add a little coffee to my chocolate cake, it makes it taste more like chocolate.
- Dark Chocolte Chips- because it’s the secret to really rich gooey cake.
- Lakanto or Coconut Palm Sugar – use the sweetner that work for you.
- Beet Puree – this add moisture and sweetness to the mix, you will also need it for your buttercream, but if it freaks you out, use applesauce instead.
For Strawberry Buttercream
- Red Palm Oil Shortening because it’s already got yellowish color and makes the best dairy free frosting.
- Freeze dried strawberries for extra color and garnish.
Step By Step Cupcakes
- Preheat oven to 350F.
- Prep your ingredients, measure everything out, prep your beet puree and your ground up freeze-dried strawberries.
- In the bowl of your Kitchen Aid stand mixer with the paddle attachment combine the follwing: 1 cup almond meal, 2 tbsp coconut flour, 1/4 tsp salt, 2 tsp baking soda, 1 tbsp coffee grounds, 1 cup ground chocolate chips, 1/3 cup sweetener.
- When the dry ingredients are well combined, with the paddle attachment on medium speed, add in the coconut oil, vanilla extract. Add in the eggs one at a time. Lower the speed and add in the beet puree until just combined.
- Line your muffin tin with cupcakes liners. Fill each cup with 1/4 cup of mix. Will make 10-11 cupcakes. Bake at 350F for 30 minutes.
- Wash your mixer bowl and paddle.
- Add in the palm oil shortening and with paddle attachment whip until smooth.
- Add in the honey and salt. Add in the beet puree.
- Lastly, on slow speed, add in the freeze dried strawberry dust.
- Once well incorporated bring the speed up to high until smooth.
- When the cupcakes are cool, pipe the frosting on top.
Frequently Asked Questions
You will need it for the buttercream, but you can skip it in the muffins and use applesauce instead.
In the snack aisle, or with the dried fruit. Whole Foods always has them.
Absolutely!
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Paleo Chocolate Strawberry Cupcakes
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Category: dessert
- Method: baking
- Cuisine: paleo
- Diet: Gluten Free
Description
Decadent but really healthy pink paleo cupcakes without food coloring.
Ingredients
FOR THE CUPCAKES
- 1 cup fine blanched almond meal
- 2 tbsp coconut flour
- 1/4 tsp salt
- 2 tsp baking soda
- 1 tbsp fresh coffee grounds (optional, you may use cinnamon instead)
- 1 cup ground up dark chocolate chips (buy chocolate chips, grind them in a blender or food processor)
- 1/3 cup brown sugar truvia (you may also use 2/3 cup coconut palm sugar or Swerve)
- 1/3 cup coconut oil (or olive oil)
- 1 tbsp vanilla extract
- 3 large eggs
- 3/4 cup beet puree (from canned or roasted beets)
For Strawberry Buttercream
- 2 cups fair trade red palm oil shortening
- 1/2 cup raw honey (or confectioner’s Swerve)
- 1 cup freeze dried strawberries (grind in your blender and sift)
- 1 tbsp beet puree
- 1 tsp vanilla extract
- pinch salt
Instructions
- Preheat oven to 350F.
- Prep your ingredients, measure everything out, prep your beet puree and your ground-up freeze-dried strawberries.
- In the bowl of your Kitchen Aid stand mixer with the paddle attachment combine: 1 cup almond meal, 2 tbsp coconut flour, 1/4 tsp salt, 2 tsp baking soda, 1 tbsp coffee grounds, 1 cup ground chocolate chips, 1/3 cup sweetnenr.
- When the dry ingredients are well combined, with the paddle attachment on medium speed, add in the coconut oil, vanilla extract. Add in the eggs one at a time. Lower the speed and add in the beet puree until just combined.
- Line your muffin tin with cupcakes liners. Fill each cup with 1/4 cup of mix. Will make 12 cupcakes. Bake at 350F for 30 minutes.
Make the Frosting
- Wash your mixer bowl and paddle.
- Add in the palm oil shortening and with paddle attachment whip until smooth.
- Add in the honey and salt. Add in the beet puree.
- Lastly, on slow speed, add in the freeze dried strawberry dust.
- Once well incorporated bring the speed up to high until smooth.
- When the cupcakes are cool, pipe the frosting on top.
Recipe Notes:
- TIP: sift your ground strawberries, save the larger crumbs to garnish.
Nutrition
- Serving Size: 1 cupcake
- Calories: 166
- Sugar: 15g
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0g
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