Chocolate Cupcakes

This easy recipe and combines healthy, nutrient-dense ingredients that deliver all the flavour without upsetting your blood sugar balance.

View InstructionsBack to all recipes


5 minutes

Cooking Time

12 minutes


Serves 12

Good For

The sweetness is provided by a special type of palm sugar called Palmyra jaggery, which is low GI, low fructose, high in B vitamins and also has an alkalising effect in the body.

Cocoa powder, or even better, raw cacao powder, adds cell-protective antioxidants, as well as magnesium, calcium and iron.

These cupcakes are great for kids too – and they are nut-free, which makes them suitable for school lunchboxes.


  • 30g coconut flour
  • 20g cacao (or cocoa) powder
  • 60g Palmyra jaggery (Sugavida)
  • ½ tsp baking powder
  • Small pinch sea salt
  • 4 large eggs
  • 60g unsalted butter, melted
  • 1 tsp vanilla extract


  1. Line a cupcake tin with 12 liners, and preheat the oven to 175 degrees C.
  2. Put all the dry ingredients into a food processor (or hand mixer) and pulse to combine.
  3. Then add the four eggs, vanilla extract and the melted butter and pulse again until combined.
  4. Pour/spoon the mixture into the cupcake cases and bake for 12 minutes or until firm to the touch.
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