Chocolate Almond Flour Cupcakes
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
12
-
Calories
151 kcal
-
Course
Dessert
-
Cuisine
gluten-free
Chocolate Almond Flour Cupcakes
Description
This cupcake recipe uses almond flour as the primary dry ingredient, combined with raw cacao powder to create a deep chocolate taste. Baking powder and fine sea salt provide leavening and balance. Wet ingredients include maple syrup for natural sweetness, large eggs to bind and add moisture, vanilla extract for aroma, and melted coconut oil to improve texture and richness.
The batter is stirred until smooth, carefully breaking up any clumps, then portioned evenly into a lined muffin tin, filling each about a quarter cup. Baking at 350°F for about 25 minutes sets the crumb while keeping the center tender enough to be springy to the touch. Cooling completely before decorating allows the cupcakes to firm up without collapsing despite a slight dip in the center.
The finished cupcakes offer a chocolate treat with rich almond undertones and a moist texture that’s well suited for frosting or eating on their own. They store well in an airtight container in the refrigerator for several days and freeze effectively for longer storage.
Ingredients
- ¾ cups almond flour blanched
- ½ cup raw cacao powder
- 2 teaspoons baking powder
- ½ teaspoon salt I use Real Salt brand, fine sea salt
- ¾ cup maple syrup , at room temperature
- 4 large egg at room temperature (see notes
- 2 teaspoons vanilla extract
- 2 tablespoons coconut oil melted
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 cupcake liners.
- In a large bowl, combine the almond flour, cacao powder, baking powder, salt, maple syrup, eggs, and vanilla. Stir well, and be sure to break up any clumps that form until the batter is smooth. Stir in the coconut oil last, so that it will be less likely to clump from touching any cold ingredients.
- Once the batter is smooth, use a ¼ cup measure to pour the batter into the prepared cupcake liners. They should all be relatively full from this amount of batter. Bake at 350ºF until the center of the cupcakes feel firm to a light touch, about 25 minutes.
- Let the cupcakes cool completely in the pan; it's okay if they have a slight dip in the center. When they are cool, you can frost them or decorate as you like.
- These cupcakes should last for up to 5 days when stored in an airtight container in the fridge, or you can freeze them for up to 3 months.
Notes
- Bring eggs and maple syrup to room temperature before mixing to avoid coconut oil clumping.
- Stir in coconut oil last to help prevent clumping if other ingredients are cold.
- These cupcakes keep well up to 5 days refrigerated and can be frozen for up to 3 months.
- Break up any lumps in the cacao and almond flour mixture to ensure smooth batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 121mg | 5% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 87IU | 2% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
