Chocolate Mocha Cupcakes

prep:10 minutes
cook:35 minutes
Show nutritional information
  • Serves: 12
  • Calories: 155
  • Total Fat: 11g
  • Total Carbohydrate: 12g
  • Protein: 3g

Who knew avocado could make such a delicious frosting? We did! This simple frosting made from avocado is the perfect guilt-free cupcake topping. You can also enjoy this frosting on its own as a pudding. Delish!

Serves: 12

Serves: 12decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to bake at 350°F.
  2. In a large mixing bowl, blend coconut flour, eggs, palm shortening, maple syrup, vanilla, baking soda, salt, and cocoa powder with a hand mixer.
  3. Place muffin papers into the tray.
  4. Fill each muffin cups with 1/4 cup batter.
  5. Bake at 350°F for 35 minutes.
  6. Let cool and top with mocha avocado frosting.


Avocados naturally darken in color when exposed to air. This frosting, although already dark in color from the cocoa, will darken as well. Be sure to stir before use to ensure even coloring before “icing” the cakes. View the frosting recipe here:

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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    1. kllnmesmallz
      March 8, 2012

      Sounds great, but is there a recipe for the frosting? I can’t seem to find it.

    2. March 8, 2012

      Yep – you can find it here:

      We’re working on trying to get the ‘linked’ recipes to be shown together. Sorry about that!

    3. March 12, 2012

      Where do you find organic palm oil shortening?

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