These 4-ingredient paleo chocolate cupcakes are our new obsession

Trying to eat clean, but have a lot of Easter chocolate hanging around the house?

Then these amazing dairy free, gluten free, melt-in-your-mouth fudgy cupcakes might be just the ticket.

Sounds too good to be true? Just try for yourself:

Paleo Chocolate Cupcakes with Ganache Frosting

Makes: 12 cupcakes

Ingredients

Cupcakes:

1/4 cup coconut oil

1/2 cup dairy-free chocolate chips or chopped chocolate

3 eggs, separated and at room temperature

4 tablespoons plus 1 tablespoon honey or other natural sweetener

Ganache Frosting:

1 cup dairy-free chocolate chips or chopped chocolate

1 cup almond milk (or any dairy-free milk)

1/2 cup coconut oil

Chocolate chips for decorating (optional)

Directions

Preheat the oven to 180 C, then line a muffin tin with paper liners and set aside.

Melt the coconut oil and chocolate together in a small pan, then transfer to a large bowl and let cool slightly.

Beat the egg yolks and 4 tablespoons honey until light and thick, then fold into the chocolate mixture and clean out the mixing bowl.

Beat the whites and 1 tablespoon of honey until stiff peaks form, fold into the chocolate mixture in 3 additions. Scoop batter evenly into the prepared muffin tin and bake for 18-20 minutes.

Transfer cupcakes to a wire rack to cool completely (cupcakes will crack and settle slightly).

Prepare the frosting:

Place the chocolate in a medium bowl; set aside. Heat the almond milk and coconut oil in a small saucepan until hot. Immediately pour over the chocolate and let sit for 5 minutes.

Whisk until smooth and well blended. Refrigerate for at least 2 hours.

Use an electric mixer to beat to a frosting-like consistency; pipe atop the cupcakes. Top each cupcake with a chocolate chip, if desired.

(Recipe via SheriSilver.com)

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