Paleo Chocolate Chip Cookie Cake Cupcakes

5 from 3 votes

Paleo Chocolate Chip Cookie Cake Cupcakes

Soft, rich, and chewy mini cookie cakes in Paleo, grain-free, clean form. Top with Paleo Chocolate Ganache for the perfect combination of cookie comfort and decadence.

Prep Time10

Cook Time12

Total Time17

Course: Dessert

Cuisine: Paleo

Servings: cupcakes

Author: Dominique

Ingredients

Cookie Cake ingredients:

1 cup almond flour
1/2 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
4 Tbs melted coconut oil
2 Tbs mashed avocado heaping, (this was 1/2 of an avocado for me)
1/4 cup maple syrup
1/4 cup honey
1 egg
1 egg yolk
2 tsp vanilla
3/4 cup Enjoy Life mini chocolate chips

Chocolate Ganache ingredients:

1/2 cup coconut sugar
1/2 cup Enjoy Life mini chocolate chips (dairy-free, nut free chocolate)
1 tsp coconut oil , melted
1 Tbs coconut oil , firm
1 tsp vanilla
6 tsp almond milk

Instructions

Paleo cookie cake cupcake instructions:

Preheat oven to 325 degrees. Grease the cups of a jumbo muffin tin. The individual muffin cups in my pan were 1.5 inches deep, 3 inches wide on top, and 2.5 inch wide on bottom. Cooking time will vary based on the size of your muffin tin size.
Mix the almond flour, coconut flour, salt, and baking soda together in a large bowl.
In another bowl, mix the melted coconut oil, mashed avocado, maple syrup, and honey with a hand-held electric mixer. Add the egg, egg yolk, and vanilla to the bowl and mix. Add the dry ingredients to the bowl and mix until just mixed. Fold in the chocolate chips.
Put 2 Tbs of the batter into each muffin tin, and push down on it using the back of a spoon.
Cook the muffins for about 11-13 minutes, until slightly golden and firm along the sides. Remove them from the oven, and leave them in the pan for about 3 minutes
Then remove the cookie cake cupcakes from the pan and cool on a wire rack. Once cooled, you can top with the Paleo Chocolate Ganache.

Paleo Chocolate Ganache Instructions:

Put ½ cup of coconut sugar into a food processor and mix for 1 minute, until fine in texture.
Melt ½ cup of mini chocolate chips with 1 tsp melted coconut oil inside, in microwave. Heat for 15 seconds at a time, mix, then heat again until melted.
Add the melted chocolate, and 1 Tbs of firm coconut oil to the food processor and mix.
Add 1 tsp vanilla to the food processor and mix. Add 6 tsp almond milk,mix. Then, scoop the mixture out of the food processor and put the ganache into a microwave safe bowl. Put it into the microwave for 10 seconds to melt the sugar granules, mix. Then add 1 Tbs boiling water to the mixture and mix. Taste the ganache to make sure the sugar granules are melted, if it isn't then add a bit more hot water. Let everything sit for 5 minutes, then put into the fridge for 5 minutes.
Store your extra ganache in an airtight container in the fridge.

Nutrition