These 4-ingredient paleo chocolate cupcakes are our new obsession

Trying to eat clean, but have a lot of Easter chocolate hanging around the house?

Then these amazing dairy free, gluten free, melt-in-your-mouth fudgy cupcakes might be just the ticket. Sounds too good to be true? Just try for yourself: Paleo Chocolate Cupcakes with Ganache Frosting Makes: 12 cupcakes Ingredients Cupcakes: 1/4 cup coconut oil 1/2 cup dairy-free chocolate chips or chopped chocolate 3 eggs, separated and at room temperature 4 tablespoons plus 1 tablespoon honey or other natural sweetener Ganache Frosting: 1 cup dairy-free chocolate chips or chopped chocolate 1 cup almond milk (or any dairy-free milk) 1/2 cup coconut oil Chocolate chips for decorating (optional) Directions Preheat the oven to 180 C, then line a muffin tin with paper liners and set aside. Melt the coconut oil and chocolate together in a small pan, then transfer to a large bowl and let cool slightly. Beat the egg yolks and 4 tablespoons honey until light and thick, then fold into the chocolate mixture and clean out the mixing bowl. Beat the whites and 1 tablespoon of honey until stiff peaks form, fold into the chocolate mixture in 3 additions. Scoop batter evenly into the prepared muffin tin and bake for 18-20 minutes. Transfer cupcakes to a wire rack to cool completely (cupcakes will crack and settle slightly). Prepare the frosting: Place the chocolate in a medium bowl; set aside. Heat the almond milk and coconut oil in a small saucepan until hot. Immediately pour over the chocolate and let sit for 5 minutes. Whisk until smooth and well blended. Refrigerate for at least 2 hours. Use an electric mixer to beat to a frosting-like consistency; pipe atop the cupcakes. Top each cupcake with a chocolate chip, if desired. (Recipe via SheriSilver.com) Join the conversation on Twitter @HerFamilydotie