Chocolate Almond Flour Cupcakes
User Reviews
5
Chocolate Almond Flour Cupcakes
Description
The Chocolate Almond Flour Cupcakes are made by combining almond and tapioca flours with cocoa powder, baking soda, salt, eggs, coconut oil, coconut sugar, and vanilla extract, producing a batter with a dense yet tender crumb. Baking at a moderate temperature for around 30 minutes yields cupcakes that are moist with a soft center and slightly chewy edges typical of almond flour baked goods.
The frosting consists of butter whipped with powdered coconut sugar made by blending coconut sugar until fine, cocoa powder, vanilla, almond milk, and a pinch of salt. This chocolate frosting complements the rich cocoa in the cupcakes, providing smooth, sweet coating without refined sugars if coconut sugar is used.
These cupcakes have a natural almond flavor and chocolate depth, making them a good choice for those avoiding wheat and refined sugar. They taste best fresh on the day made but can be refrigerated in an airtight container for up to three days, as the almond flour texture changes over time.
For a vegan icing, butter can be replaced with vegan butter sticks. If powdered coconut sugar is unavailable, regular powdered sugar can substitute, though this changes dietary suitability. Ensuring cupcakes cool completely before frosting helps maintain the desired texture and prevents melting.
Ingredients
Cupcakes
- 1 ¼ cups almond flour
- ¼ cup tapioca flour
- ½ cup cocoa powder I use Rodelle
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 egg room temperature
- 2 teaspoon vanilla extract I use Rodelle
- ¼ cup coconut oil melted and cooled
- ½ cup coconut sugar
Frosting
- 2 cups coconut sugar or regular powdered sugar, powdered, see notes
- ½ cup cocoa powder
- ¾ cup butter room temperature, unsalted
- 2 teaspoon vanilla
- 2 tablespoon almond milk any milk will do, give or take
- salt pinch
Instructions
Cupcakes
- Preheat oven to 325 degrees F and line a 12-cup muffin pan with muffin liners.
- In a medium bowl whisk the almond flour, cocoa powder, baking soda, and salt. Be sure to get any lumps out of the almond flour.
- In another bowl, or a stand mixer if using, add the eggs, coconut oil, sugar, and vanilla and mix well.
- Add the flour mixture into the wet ingredients a little at a time, mixing after each addition. Continue to mix until well combined.
- Pour evenly into the muffin cups.
- Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely for at least an hour before frosting.
Frosting
- Make your powdered coconut sugar by putting the coconut sugar into a high powered blender (a Bullet or a Vitamix work well) and blending for about a minute or so until it resembles a powder.
- In a stand mixer place your room temperature butter and whip with the paddle attachment for a minute or so.
- Add the sugar, vanilla, milk and a pinch of salt and mix until combined. Once it is combined turn to high power and whip for at least a minute, scraping down the sides of the bowl with a spatula often. If your frosting is too thick add a little more almond milk one tablespoon at a time until you get desired consistency.
- Frost your cupcakes with a star tip once the cupcakes are completely cool.
- Since these are made with only almond flour, I would store them in the fridge for only a few days. They taste best on day one.
Notes
- If powdered coconut sugar is unavailable, powdered white sugar can be used but affects paleo and refined sugar-free status.
- For vegan icing, substitute butter with vegan butter sticks.
- Cupcakes are best eaten fresh on day one; store in an airtight container in the fridge for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 71mg | 24% |
| Sodium | 237mg | 10% |
| Potassium | 128mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 414IU | 8% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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