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Superfood Cacao Cupcakes

by 85 Sixty March 30, 2018

Superfood Cacao Cupcakes

Time: about 45 minutes
Yields 12 cupcakes
Gluten-free, Paleo, Vegetarian Ingredients

  1. Preheat the oven to 350 degrees. 
  2. In a large bowl, add all of the ingredients except the eggs. Whisk until combined.
  3. In a separate medium bowl, beat the eggs with an electronic whisk for 30 seconds or by hand for about 1 minute.
  4. Add the eggs to the large bowl and whisk until a smooth batter forms.
  5. Line a muffin tray with 12 muffin liners for easy removal. Pour the muffin mixture evenly into the muffin liners.
  6. Bake for about 25 minutes, until a toothpick inserted comes out clean.
  7. Let cool for about 10 minutes before spreading with Valentine's Day Dip as frosting.

Vegan-friendly Version — Chia Egg

Swap eggs for chia eggs…
To make 1 chia egg, use a spice grinder to grind 1 tablespoon of chia seeds into a fine meal. Mix the ground chia seed meal with 3 tablespoon of water. Let the mixture meld together for 15 minutes or more, until thick like the consistency of a whisked egg.

Recommended Ingredient: Otto’s Cassava Flour

Cassava flour is made from peeled yuca, a starchy root vegetable. This flour is an excellent grain-free, gluten-free, nut-free baking powder that works well as a direct substitute for wheat flour in recipes. Unlike most gluten-free flours, cassava flour results in exceptional texture and mild taste.

About the Author

Cate Ritter is a Functional Diagnostic Nutrition® Practitioner and Contributing Editor to Laird Superfood. Cate works with individuals and corporations helping them to look, feel and perform their best. For more info visit


Cate Ritter, FDN-P is a non-licensed alternative health care practitioner. She is not a medical doctor. She does not diagnose, cure, or treat any illness or disease. The information provided is for educational purposes only and is not a replacement for your primary care physician.

For more info visit

85 Sixty
85 Sixty


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