One bittersweet evening a few weeks ago, this lovely lady told us she was leaving Delhi and moving to Islamabad.







Ruchira is not only one of the most charming, intelligent, and helpful women I know, but she’s also a certified happy maker.




She’s constantly encouraging, always smiling, and persistently honest.




In other words, she’s all heart.




Before she left Delhi, she gave all of us on the CAL Blogger’s Table some very thoughtful gifts. This is what I got.







I know it’s not Halloween yet, but I couldn’t wait any longer to use these cuties. So I did.







These Paleo chocolate cupcakes are rich. Like really rich. Try not to eat more than one a day. I’m warning you, you will be tempted!




They’re full of almond meal and cocoa and coconut oil, so they’re silky in mouth but with the occasional nutty bite from the almond meal.







You need to be a coconut fan to truly appreciate this cupcake, because the frosting is made from luscious coconut cream. I could eat the frosting straight from the bowl. Who am I kidding? I already did 🙂







If you’re a Paleo lover, or are keen to try the 30 Day Paleo challenge but you’re scared of how you’ll fare without sweets, this is THE dessert for you.




You will love these dense, dark, creamy beauties. And if you have wonderful friends who give you adorable spooky cupcake gear, you will love them even more.







Thank you so much, darling Ruchira. We miss you so much. Come a-visiting soon :*




Paleo chocolate cupcakes with coconut cream frosting
Adapted from: Jenny Mac’s Lipsmack




Prep time: 10 mins
Cook time: 30 mins
Makes: 12




Ingredients:




100 g almond meal
120 g dark cocoa powder
1 tsp baking soda
pinch of sea salt
120 ml coconut oil, melted
5 eggs
1 tsp vanilla extract
150 g wild organic honey




For the frosting




120 g coconut cream
2 tbsp dark cocoa powder
85 g wild organic honey
1 tsp vanilla extract




Method:




For the cupcakes




1. Preheat the oven to 180º C. Line a 12-hole cupcake tray with liners.
2. In a large bowl mix the almond meal, cocoa, baking soda, and salt together. In another bowl whisk together the coconut oil, eggs, vanilla extract, and honey. Pour this liquid into the dry ingredients and mix very well until well combined.
3. Use a ladle to transfer the batter into the cupcake liners – the batter is quite runny. Bake for 25-30 minutes, until a skewer comes out clean.
4. Remove from the tray and cool on a wire rack.




For the frosting




1. In a medium bowl, mix all the ingredients for the frosting together. Cover and leave in the refrigerator for 2-3 hours to thicken before using to frost the cooled cupcakes.




Note: Due to the coconut cream in the frosting, it doesn’t do very well at high temperatures – it will start to melt. So only take out the frosted cupcakes from the refrigerator just before serving. If you don’t mind the frosting a little melty, then room temp is great 🙂