Cinnamon Mocha Cupcakes

These Cinnamon Mocha Cupcakes are Paleo and gluten-free, healthy, delicious, moist, and super easy to make topped with a dairy-free chocolate "butter cream". You'll love this recipe! It's the perfect birthday or holiday cupcakes!

Hey guys! While fall spices like cinnamon, nutmeg, cloves, allspice and ginger may be one of the season's favorite spices, fall flavors don't stop there! Combining cocoa with some of these flavorful spices also makes any dessert taste incredible.

So today I am combining cinnamon, coffee and chocolate to make the most decadent cupcake. It's a perfect holiday cupcake, and sure to be a hit this fall with your family.

There are no processed ingredients in this recipe or a ton of sugar, and they still taste incredible.

The texture of the muffins is light, fluffy, and they have perfect tender crumbs. They are moist and very flavorful. The combination of cinnamon, coffee and chocolate really taste delicious.

Topping the muffins is a smooth and delicate chocolate frosting. This frosting is light, not super sweet and adds a divine taste and moistness to the muffins.

Both the batter and the frosting are infused with ground coffee. Using a high quality ground coffee that you love is key to making these cupcakes taste great. There is no need to strain the coffee grounds from the batter or the frosting, making this recipe even easier to prepare.

Take a look below at how divine the texture of these muffins are on the inside. There's no reason whatsoever to use gluten, refined flours, sugars and oils to make a good muffin. All you need is real, whole foods, and some imagination to blend these ingredients at a ratio that works well. But one thing that really matters is how fine your almond flour is ground. I highly suggest you take a look at the ingredients I used in this recipe (listed below the recipe) and if possible use the same ones when you make these for best results.