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Almond Flour Chocolate Cupcakes Recipe

Almond Flour Chocolate Cupcakes

Monika Soni
These Almond Flour Chocolate Cupcakes are a chocolate lover’s dream, combining rich, fudgy goodness with a light, moist crumb. In just 45 minutes, you’ll have a batch of these luxurious treats, perfect for any occasion or a simple sweet indulgence.
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Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Total Time 45 minutes
Servings 0
Calories 359 kcal

Ingredients
  

For the cupcakes:

  • 2 cups almond flour or almond meal
  • ¼ cup unsweetened cocoa
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup oil of choice or melted and cooled butter
  • ¼ cup maple syrup
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons hot coffee or hot water

For the frosting:

  • 1 cup unsalted butter room temperature
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream

Instructions
 

  • Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
  • For the Cupcakes: In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
  • Add in the oil, maple syrup, eggs, and vanilla and mix until combine.
  • Stir in the hot coffee.
  • Spoon batter evenly into your paper liners.
  • Bake for 18-20 minutes or until the center is set.
  • Remove from the oven and let cool for 5-10 minutes before frosting.
  • For the Frosting: Beat butter in a medium size mixing bowl until fluffy. Add in powdered sugar, vanilla and 1 tablespoon heavy cream. Beat until well combined and fluffy. If needed, add in an additional tablespoon of heavy cream for desired consistency. For chocolate frosting, add in 1-2 tablespoons of unsweetened cocoa.

Nutrition

Calories: 359kcalCarbohydrates: 12gProtein: 6gFat: 32gSaturated Fat: 12gCholesterol: 90mgSodium: 118mgFiber: 5gSugar: 7g
Keyword Almond-flour, chocolate cupcakes, gluten-free desserts, healthy baking, low-carb sweets
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