Paleo Chocolate Ghost Cupcakes
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These Paleo Chocolate Ghost Cupcakes couldn’t be a cuter option for your Halloween spread, and the ghost topping couldn’t be easier!
These cupcakes and homemade frosting are paleo friendly, gluten and dairy free, yet SO fluffy and delicious!
The purple icing just gives them a show-stopping pop of color, but it is all natural! I love using Color Kitchen Foods Brand all natural colorants
Why You’ll Love These Paleo Chocolate Ghost Cupcakes
- They’re gluten free and dairy free, and have no refined sugars
- Even the pop of purple is artificial dye-free
- The cupcakes themselves are soft & fluffy
- The ghost design is super simple, and can be used for other Halloween treats, too, like my Copycat Cosmic Brownies – Ghost Version!
Serves: 12
Ingredients
- 3 whole Eggs
- 6 Tbsp Coconut Oil, Melted
- 1/4 cup Almond Milk
- 1/4 cup Pure Maple Syrup
- 2/3 cup Coconut Sugar
- 1/2 Tbsp Pure Vanilla Extract
- 1 3/4 cup Almond Flour
- 2/3 cup Cacao Powder, Raw
- 1 tsp Baking Soda
- 1/4 tsp Sea Salt
- 2 whole Coconut Cream, Cans
- 3 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1 whole Purple Food Coloring, Color Kitchen Foods
- 1/4 cup White Chocolate, Dairy free
Process
- Whisk your wet cupcake ingredients together
- Add in dry ingredients and stir to combine
- Pour into 12 muffin liners
- Bake at 350 for 15-16 minutes
- Allow to cool in pan for 5-10 minutes, then move to cooling rack to finish cooling
- Prepare icing by whipping ingredients together with a hand or stand mixer
- Pour into piping bag and place in fridge until ready to use
- Make your ghosts by melting white chocolate, spooning a small circle full onto wax paper, and using the back of a spoon to slightly draw the circle down into the ghost tail
- Place candy eyes on top and freeze until hardened (just a few minutes)
- Peel off wax paper and place on top of iced cupcakes
- Enjoy!
Variations for Dietary Preferences
- Coconut sugar– can sub organic light brown sugar
- Almond flour – You can not use all purpose flour in place of almond flour, as almond flour is much denser. Oat flour might work, but try 2-4 tbsp less, as it is a tad drier
- Almond Milk– any milk will work here
- Pure Maple Syrup – you can sub for another liquid sweetener, such as honey, medjool date syrup, or sugar free syrup
- White chocolate – I use Pascha Organic brand, which is completely vegan! Use any white chocolate you’d like
More Halloween Treats You’ll Love!
Ingredients
- 3 whole Eggs
- 6 Tbsp Coconut Oil Melted
- 1/4 cup Almond Milk
- 1/4 cup Pure Maple Syrup
- 2/3 cup Coconut Sugar
- 1/2 Tbsp Pure Vanilla Extract
- 1 3/4 cup Almond Flour
- 2/3 cup Cacao Powder Raw
- 1 tsp Baking Soda
- 1/4 tsp Sea Salt
Icing
- 2 whole Coconut Cream Cans
- 3 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1 whole Purple Food Coloring Color Kitchen Foods
Ghost topping
- 1/4 cup White Chocolate Dairy free
Instructions
- Whisk your wet cupcake ingredients together
- Add in dry ingredients and stir to combine
- Pour into 12 muffin liners
- Bake at 350 for 15-16 minutes
- Allow to cool in pan for 5-10 minutes, then move to cooling rack to finish cooling
- Prepare icing by whipping ingredients together with a hand or stand mixer
- Pour into piping bag and place in fridge until ready to use
- Make your ghosts by melting white chocolate, spooning a small circle full onto wax paper, and using the back of a spoon to slightly draw the circle down into the ghost tail
- Place candy eyes on top and freeze until hardened (just a few minutes)
- Peel off wax paper and place on top of iced cupcakes
- Enjoy!