One-Bowl Paleo Chocolate Cupcakes – Grain free and Sugar free
This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
Healthy cupcakes? Yes, please! These Paleo Chocolate Cupcakes are a great healthy cupcake that are so good for you, you can feel good about serving them anytime!
They’re frosted with a creamy sweet potato frosting, are super tasty, and are sugar free and low carb too. What’s not to love?
Finding healthy cupcakes and frosting recipes that taste great can be a chore, but it can be done. These gluten free chocolate chip cheesecake cupcakes from my recipe box are one great example and this healthy chocolate frosting is simply to die for.
But these Paleo Chocolate Cupcakes are another lovely healthy treat.
Christmas brought with it some wonderful visits and wonderful memories, the busyness of it all has worn me out. Stress is not my friend and as nice as the holidays were, I admit I was stressed far more than I’d like.
Add to that some new and overwhelming challenges with my kiddos, candida, and leaky gut and I am really in need of some downtime.
I think I’d better try some of these 6 Tips for Slowing Down for Christmas next year!
One of my favorite ways to unwind is with a warm cup of tea and a sweet treat. However, one of my least favorite ways to unwind is by cleaning the kitchen.
These days my kitchen is hanging on by a thread in the tidy department and I don’t think I could stand another chore!
Thank goodness for this cupcake recipe! This is a one-bowl recipe that doesn’t compromise on taste. So I can have my cake (or cupcake) and have the kitchen clean before it comes out of the oven!
What’s even better is that this recipe can be made into a cake or cupcakes and is just as delicious with or without frosting.
These cupcakes are comforting, a little spicy, just a touch sweet, totally grownup and (incredibly) kid-approved. I stumbled upon this recipe one afternoon and thought it looked great.
Unfortunately, the only “pumpkins” I had to use for this recipe were a weird hybrid of spaghetti squash and pumpkin from my in-laws garden and they didn’t have a ton of pumpkin flavour.
With no pumpkin flavor to carry this treat, I knew I needed to find something that would really make this recipe shine.
Note: I have since made these cupcakes with pumpkin, the spaghetti squash/pumpkin hybrid, and hubbard squash: all with great results!
You can even make them with carob if you’re avoiding cocoa.
The cocoa is paired nicely with cardamom. It’s spicy, warm notes go so well with it. Even though I like it anytime of year, there is something about cold weather that just seems to suits it.
Enter your email & I'll send it straight to your inbox. Plus, you'll get healthy living updates too.
Two Frosting Options
Of course you can frost these cupcakes however you like, but here are two options I really like.
Cinnamon Sweet Potato Frosting
The frosting in the recipe card is an inspiration from a mixture of recipes, one being the original glaze from the adapted recipe and the other being this sweet potato frosting.
I love, love, love cinnamon and well, the sweet potato base just was the perfect thing to try with it’s natural sweetness.
Even though it might seem like a bit of work to make this frosting, most of it is that is the hands off part of baking. Plus, to save even more time, just use canned sweet potato for an uber easy treat!
Chocolate Sweet Potato Frosting
You can also top these yummy healthy cupcakes with this oh so healthy Chocolate Sweet Potato Frosting recipe that’s sure to be a hit as well.
Recipe Notes
- Carob Alternative: If using carob, you might want to cut back on the sweetener since carob has some inherent sweetness to it.
- Squash options: I’ve used pumpkin, hubbard and a pumpkin-spaghetti squash mix — all with good results. Sweet potato can also be used but is higher carb.
- Almond butter alternatives: I use homemade almond butter made from soaked and dehydrated nuts. You can also try another nut or seed butter but I haven’t tried that. I think sunflower seed butter would be the best option.
- Egg substitute: An egg substitute like this DIY Powdered Egg Replacer might work for this recipe, but I haven’t tried it.
- To make sweet potato or pumpkin puree, wash one medium to large sweet potato, prick with a fork a few times, then place on a baking sheet and bake at 400°F for 30-40 minutes until tender.
Let it cool a bit. The skin should peel off relatively easy at this point. Scoop out the filling and place in a mini food processor or blender and puree. Line the baking sheet with safe parchment paper for easier cleanup. - Cinnamon amount: The cinnamon is pretty heavy in this frosting so you might want to start with less and adjust.
Paleo Chocolate Cupcakes
Ingredients
Cupcakes
- 1 cup pumpkin (or other squash; use either pureed and drained or canned)
- 1 cup almond butter (or other nut or seed butter)
- 2/3 cup cocoa (sifted)
- 2 teaspoons cardamom
- 2 teaspoons vanilla
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 2 eggs
- 2 1/4 teaspoons liquid stevia (60 drops; or to taste)
Frosting
- 1 medium to large sweet potato (See baking directions below.)
- 5-10 teaspoons cinnamon
- 2 teaspoons lemon juice (preferably fresh)
- 1 teaspoon vanilla
- 5/6 teaspoon liquid stevia (20 drops)
- 2 tablespoons coconut oil (melted)
Instructions
Cupcakes
- Preheat oven to 350°F.
- Place all ingredients into a bowl and mix until combined.
- Scoop into paper lined muffin tin or into cake pan.
- Bake for 20-30 minutes until it looks set and a toothpick in the center comes out clean.
- Cool and enjoy!
Frosting
- Wash sweet potato. Prick with fork a few times. Place on baking sheet and bake at 400°F for 30-40 minutes until tender. Let it cool a bit. Peel the skin off.
- Scoop out the filling and place in a mini food processor or blender and puree. Reserve 1 cup of the puree for the frosting.
- Ensure all ingredients are at room temperature or a little warmer.
- Using a hand mixer beat all ingredients into a bowl, scraping down the sides a few times. Adjust flavors to taste.
- Spread onto cupcake or cake with a knife or use a frosting piping bag for a more fancy look.
- Enjoy!
Notes
- Carob Alternative: If using carob, you might want to cut back on the sweetener since carob has some inherent sweetness to it.
- Squash options: I’ve used pumpkin, hubbard and a pumpkin-spaghetti squash mix — all with good results. Sweet potato can also be used but is higher carb.
- Almond butter alternatives: I use homemade almond butter made from soaked and dehydrated nuts. You can also try another nut or seed butter but I haven’t tried that. I think sunflower seed butter would be the best option.
- Egg substitute: An egg substitute like this DIY Powdered Egg Replacer can be used instead of eggs if you are not low carb – flax or chia egg works well for a low-carb option.
-
To make sweet potato or pumpkin puree, wash one medium to large sweet potato, prick with a fork a few times, then place on a baking sheet and bake at 400°F for 30-40 minutes until tender.
Let it cool a bit. The skin should peel off relatively easy at this point. Scoop out the filling and place in a mini food processor or blender and puree. Line the baking sheet with safe parchment paper for easier cleanup. - Cinnamon amount: The cinnamon is pretty heavy in this frosting so you might want to start with less and adjust.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
So whip up a batch of cupcakes, or dial it in and make this recipe into a cake.
Top it with yummy frosting, or make it simple and munch on the delicious cake all by itself or topped with a sprinkling of unrefined powdered sugar.
You won’t be disappointed and your worn out mind and body will relish the pampering of a quiet moment accompanied by a warm and comforting treat.
Enjoy!
Is it possible to use powdered stevia in this recipe instead of liquid stevia? Thanks!
Hi there – do you mean pure stevia extract powder?
Yes! Something like Trader Joe’s organic stevia extract (powdered).
Yes, you can but really it varies so much by brand. I like Trader Joe’s but I think their stevia is kind of weak. That being said, I guess that means that any recipe using stevia can be really off b/c of the brand. I guess taste and try it out? Or tell me what brand and maybe I / we can figure it out by seeing if they have a good conversion chart.
Thank you! All I have on hand right now is the Trader Joe’s brand. I’ve never baked with stevia before, so I’m very new to amounts, strengths, relative sweetness, etc. I also want to experiment with pure monk fruit powder, and am waiting on an order of that to arrive. I will see what happens and post back if any of it works… Thanks for the inspiring recipe 🙂
You are so welcome. I hope it works out for you! I need to get these images updated asap! BTW, I know you already ordered, but you can get 20% off monk with code wholenewmom here: https://wholenewmom.com/LakantoPowderedSweetener. What brand did you try?
I so hope it works out well for you! I really need to get those new images up! BTW, I know you already ordered, but if you want you can get 20% off monk extract here: https://wholenewmom.com/LakantoGolden using code wholenewmom. What brand did you try? I haven’t experimented too much w/ monk extract.
Thanks! I ordered pure monk fruit powder from Nuts.com. Here: https://nuts.com/cookingbaking/sweeteners/natural-sugar-replacements/monkfruit/2oz.html
I researched Lakanto, but my digestive system doesn’t like erythritol, so it won’t work for me. Will have to see what happens with the pure powder…
Yes, they have a monk extract as well https://wholenewmom.com/LakantoMonkfruitExtract. I get it on the erythritol. I don’t like it plain but my stomach is fine with their blend. I don’t know why…different company perhaps? Less of it due to the presence of the monk?
Oh, thanks for that! Good to know they carry the pure extract as well. I missed that in my earlier research…
You are so welcome. It’s a bit hidden on the site – I’m going to reach out and tell them!
Loved these!! We had them on special diet for veggie only and my husband loved them!!
So so glad to hear this!! I have to update soon w/ new photos. Stay tuned!
These are so good! Thanks for the recipe!
So glad you liked them!! You are welcome!
Is the nut butter a necessity? What would you recommend as a good allergy-free substitute? Thank you!
P.S. I’m so thankful to have found your website! My son has eczema and several food allergies, as well as my best friends’ son.
Hi and welcome! Can you do a seed butter? We use sunflower and pumpkin all the time. Happy to help w/ any questions and we have a supportive Healthy Living FB group as well–we’d love to have you there! https://www.facebook.com/groups/171490083677560/
Adrienne, thank you! My son can, but my friend’s son is allergic to pretty much every nut and seed that I know of, including pumpkin. 🙁
I was just hoping to make something somewhat “traditional” that’s safe for everyone to eat for my son’s 1st birthday.
Is the nut/seed butter mostly for consistency or flavor, or both?
Of course! Please tell me the allergies and we’ll see what we can come up with. The nut / seed butter makes up the bulk of the cupcake batter, together with the pumpkin.
As a diabetic who is trying to find low carb foods that are satisfying, I would appreciate it if you would put the nutrition values for your recipes on the recipes. You give low carb choices, but it doesn’t help me if I don’t know the actual numbers. Thanks.
Hello Carey – I am looking into this. Thanks for the comment. I do provide a lot of alternatives so that would make it hard, but I’m considering it.
that is so stupid Carey
What a great recipe! This cake is so moist and the spices are wonderful. You made my candida diet a lot easier this week!
Hi and thanks. Question for you–you said you are on the candida diet but you are a mushroom farm. Typically mushrooms aren’t allowed on the candida diet. Can you explain please? Thanks!
2) Salicyclic acid – This method peels offf lyers of the wart a little
bit aat a time. Soome of the remedies take longer for the wart to dry upp annd fall off.
A juvenile wart might likewise be cleared awaay by surgicazl treatment.
Hi, I’d like to ask – would the sweet potato icing last without being refrigerated? I’m thinking of taking these on a plane to my boyfriend and I’m worried it would melt.
Did you mean 1.5 cups of cooked sweet potato for the frosting? I tried it with the 1/2 cup listed, but am adding more as it doesn’t seem quite right. Thanks!
OK so I double checked the recipe and the ratios are correct. However, I forgot that I usually only put frosting on half the cake so the frosting recipe should be doubled or tripled, I will ask Adrienne to update this! Thank you for pointing this out.
I’m always looking for frosting recipes without powdered sugar. Might have to give yours a try.
Hi Chris,
The recipe makes approximately 12 cupcakes or 1 – 9×9 cake. I hope you enjoy them!
How many cupcakes does this recipe make?
Thanks!!!!
WHAT NUTRITIONAL VALUES SUCH AS CARBS
It would really depend on what you use. If you want to reduce the carbs to almost nothing use cocoa instead of carob. I’ve thought about adding nutritional value to my recipes but haven’t done it yet.
These look insanely good! Carob-cardamom must be a fantastic combination 🙂
It’s super yummy!
This recipe sounds amazing! I would love to make it but how much almond butter needs to be put in?
Thanks in advance!! Keep up the good work!!
Leah
I thought we changed the recipe – can you not see that it’s 1 cup?
These sound terrific…is it 1 cup of almond butter in the recipe? thanks !
I’m assuming so. I’ve emailed Candace. I’m sure she’ll be back soon. I am going to input it as “1 cup”. Sorry about that!
How much almond butter? You say 1, but 1 what?
Howdy! I’d love to try this. There is a typo in the recipe – how much nut butter do I use? I’m assuming 1 cup? The recipe just says “1.”
Yes, sorry, 1 cup of almond butter. Updating now!
If I were going to use maple syrup or brown rice syrup in place of the stevia, how much would I use?
Hi Sarah! I could answer but I’ll have Candace get back to you. Just wanted to say hi!
Hi Sarah,
I would try 1/2 cup of brown rice syrup and maybe a little less of maple syrup (since it is more liquid-y). The recipe I adapted called for 1/2 cup of honey. I hope that helps! Please let us know how they turn out!
Oh wow! These look amazing! I love how you didn’t use flour in the recipes- my favorite kind of cupcake:) You’re really talented in the kitchen!:) Happy New Year!
Thanks, that is so kind! I hope you enjoy them, Happy New Year!