Indulge in a chocolate lover’s dream dessert with these almond flour chocolate cupcakes. An irresistible dessert topped with creamy homemade chocolate frosting. This is an easy gluten free chocolate cupcake recipe from scratch that taste like they came straight from the bakery!
Keep this decadent chocolate almond flour cupcake recipe on hand for the whole family to enjoy. They’ll love how delicious they are and never know it’s a healthy chocolate cupcake!
This bakery-style chocolate cupcake recipe made with almond flour is dairy free, gluten free, has no refined sugar, and has amazing texture and flavor. It gets even better when you mix everything in one bowl! Minimal dishes and easy to make.
Almond Flour
A healthy ingredient like almond flour is an easy way to add some really beneficial nutrients that you won’t find in other flours.
That’s right, almond flour has more protein than wheat flour and is an all-around super nutritious ingredient. Plus, it’s low in carbs, has fiber, and is also higher in (healthy) fats, which means you’re using less oil for a soft and moist cupcake.
Pro tips
As with most gluten free baked good recipes, the ingredients should be room temperature. If the eggs or maple syrup is cold, allow about 30 minutes before using.
When measuring the flour and cocoa powder, use a kitchen scale to ensure the best batter consistency for these moist gluten free chocolate cupcakes.
It is important to give the batter the FULL 30 minutes of resting time before portioning into the cupcake liners. When the batter is ready it will still be thin so keep the mess down by using a measuring cup to pour the batter into each cup.
The consistency of the batter will be thin.
Questions
Can I substitute the almond flour for another flour?
These chocolate almond flour cupcakes have not been tested with another flour and I would not recommend substituting the almond flour in this recipe. If you’re looking for more gluten free flour substitutes, then you must check out the Ultimate Guide to GF Flour Substitutes.
Can I substitute the coconut oil for something else?
Yes, melted butter would be a good substituted for coconut oil.
How do I store these almond flour chocolate cupcakes?
After frosting the cupcakes, simply store them covered in the refrigerator for up to 3 days. You can also freeze the chocolate cupcakes without frosting for up to 2 months in a freezer-friendly plastic bag or shallow covered container.
Is almond meal a good substitute for almond flour?
Almond meal would result in a denser cupcake as it ground with the skin on and not blanched like almond flour. Almond flour is a finer ground which results in a fluffier cupcake. So, for this chocolate cupcake recipe, almond meal would not be a good substitute.
Ingredients in Almond Flour Chocolate Cupcakes
There are only 8 ingredients in these easy almond flour chocolate cupcakes and what’s better than a recipe with few ingredients?
Here’s what you’ll need
- almond flour - blanched almond flour from Nuts.com
- cocoa powder - this recipe uses Hershey’s natural unsweetened cocoa powder but Dutch-processed cocoa powder would work as well
- baking powder
- salt
- pure maple syrup
- eggs - room temperature eggs is important
- vanilla extract
- melted coconut oil
How to make gluten free chocolate cupcakes from scratch
Oh yeah, this is one of those “one bowl” recipes, making it a keeper!
Grab a large bowl and whisk together the almond flour, cocoa powder, baking powder, and salt.
Then add in the maple syrup, eggs, vanilla extract, and melted coconut oil (or butter, if preferred).
Simply stir the chocolate cupcake batter until smooth and fully combined.
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This is the important part! You must let the batter rest for 30 minutes in the bowl. If this step is skipped the cupcakes will be flat and dense. This longer rest time allows the batter to properly hydrate the starches.
Preheat oven to 350 F and prepare a muffin pan with paper liners.
After the cupcake batter has rested for 30 minutes use a measuring cup to fill each muffin cup ⅔ of the way full.
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Bake for 27 minutes and remove from the oven. Allow the cupcakes to cool for at least 30 minutes before frosting.
Frost these almond flour chocolate cupcakes with this easy Dairy Free Chocolate Frosting.
Something about chocolate on chocolate excites the tastebuds and will absolutely settle any craving for something sweet and decadent. Enjoy making these almond flour chocolate cupcakes for any occasion!
Almond Flour Chocolate Cupcakes
Ingredients
- 90 grams almond flour about ¾ cup
- 45 grams cocoa powder about ½ cup
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup pure maple syrup
- 4 eggs
- 2 teaspoons pure vanilla extract
- 2 Tablespoons coconut oil melted
Instructions
- In a large bowl, combine the almond flour, cocoa powder, baking powder and salt. Whisk until fully combined.
- To the flour mixture, add the maple syrup, eggs, vanilla extract and coconut oil.
- Stir until mixture is smooth and fully combined.
- Set batter aside and let rest for 30 minutes.
- Preheat oven to 350 F. Prepare pan by placing paper liners in a muffin tin.
- Using a measuring cup, portion batter into cupcake liners, filling ⅔ of the way full.
- Bake for 27 minutes.
- Remove from the oven and let cupcakes cool for at least 30 minutes before frosting.
- Frost with Dairy Free Chocolate Frosting.
Notes
- Make sure all ingredients are at room temperature.
- Use a kitchen scale to weigh the flour and cocoa powder.
- Give the batter the full 30 minutes to rest before portioning into the cupcake liners.
- The batter will be thin - for less mess when filling the liners, use a measuring cup to 'pour' batter in.
- Frost with Dairy Free Chocolate Frosting.
Nutrition
Chocolate on the brain? You're going to want to check out these recipes!
- Easy Gluten Free Flourless Chocolate Cake {Dairy Free, One Bowl}
- Gluten Free Peanut Butter Chocolate Chip Cookies {Dairy Free}
- Quick Gluten Free Chocolate Biscuits
- Gluten Free Chocolate Donuts with Rich Chocolate Glaze
- Yum, Chocolate! Gluten-Free Chocolate Croissants
- Crisp and Delicious Gluten-Free Chocolate Biscotti
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