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’re just as perfect for a special occasion as they are for a weeknight treat - plus they'll never know it’s a healthy chocolate cupcake!
This bakery-style chocolate cupcake recipe made with almond flour is not only dairy free, gluten free, and refined sugar-free, but it has a lovely tender crumb and big chocolate flavor. It gets even better when you mix everything in one bowl! Minimal dishes and easy to make.
Looking for more gluten-free cupcakes? Check out these gluten free red velvet cupcakes and this gluten free lemon cake, which can easily be made into cupcakes!
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Paleo Chocolate Cupcakes at a Glance
A healthy ingredient like almond flour is an easy way to add some really beneficial nutrients that you won’t find in other flours. Almond flour has more protein than wheat flour and is an all-around super nutritious ingredient. Plus, it’s lower in net carbs, has fiber, and is also higher in (healthy) fats, which means you’re using less oil for a soft and moist cupcake.
These low carb cupcakes fall more into the paleo diet than keto diet. The maple syrup puts them out of a true keto friendly diet. Not to fear however, this delicious recipe could easily be made into a keto cupcake recipe as the maple syrup can be substituted with Swerve or another keto-friendly sweetener. The sweetener would be the only substitution for truly keto cupcakes.
Ingredients in Chocolate Almond Flour Cupcakes
There are only 8 ingredients in these easy almond flour chocolate cupcakes and what’s better than a recipe with few healthy ingredients?
- Almond Flour - Make sure to use blanched almond flour that is certified gluten-free from a brand like Nuts.com. Almond meal is not the same thing and should not be substituted for it. Other single flours, like coconut flour, regular flour or oat flour is not recommended. The recipe has not been tested with homemade ground almonds.
- Cocoa Powder - This recipe uses Hershey’s natural unsweetened cocoa powder (cacao powder) but Dutch-processed cocoa powder would work as well. Melted chocolate has not been tested.
- Baking Powder - There is no substitute for the baking powder.
- Salt - The salt can be reduced or omitted if desired.
- Pure Maple Syrup - Use pure maple, not maple flavored syrup. A sugar substitute like Swerve may be used (See note above in Paleo Cupcakes section) or coconut sugar is also an option.
- Eggs - As a substitute for the eggs, flax eggs or chia eggs may be used as an egg replacer.
- Vanilla Extract - Use pure vanilla extract in this recipe. Almond extract can be substituted for the vanilla.
- Melted Coconut Oil - Acceptable substitutes would be vegetable oil, canola oil or melted vegan butter (or dairy melted butter).
Exact measurements and instructions for making these almond flour chocolate cake cupcakes are in the recipe card below.
How to Make Gluten Free Chocolate Cupcakes
Step One: In a large bowl and whisk together the dry ingredients - almond flour, cocoa powder, baking powder, and salt. Note: Be sure to use a large mixing bowl as a medium bowl will not hold everything.
Step Two: Add in the wet ingredients with the dry in the large mixing bowl - maple syrup, eggs, vanilla extract, and melted coconut oil (or butter, if preferred).
Step Three: Stir the chocolate cupcake batter until smooth and fully combined.
Step Four: After the cupcake batter has rested for 30 minutes use a measuring cup to fill the muffin cups, lined with cupcake liners, ⅔ of the way full.
Step Five: Bake at 350F for 27 minutes and remove from the oven. Remove the cupcakes from the muffin tin and allow them to cool on a cooling rack for at least 30 minutes before frosting.
Step Six: Frost the top of the cupcakes with this easy Dairy Free Chocolate Frosting.
Pro Tips for Making This Easy Cupcake Recipe
1. Room Temperature Ingredients
As with most gluten free baked good recipes, the ingredients should be at room temperature. If the eggs or maple syrup are cold, allow about 30 minutes before using.
2. Measure by Weight
When measuring the flour and cocoa powder, use a kitchen scale to ensure the best batter consistency for these moist gluten free chocolate cupcakes.
3. Types of Frosting
Another great thing about these cupcakes is how many different frostings will work equally well. A simple whipped cream frosting made with whipped heavy cream will taste amazing. Or go for a cream cheese frosting, either plain or flavored with chocolate. A chocolate buttercream (which could be made keto buttercream frosting with this allulose sweetener), is my recommendation.
Buttercream is a favorite because it's easy to frost and store. For the best results when working with creamy chocolate frosting, here are a few tips:
- Sift the powdered sugar
- Use room temperature butter or vegan butter
- Use a non-dairy milk like almond milk or coconut milk to reach the desired consistency
- This frosting easily pipes and holds it's shape from a piping bag
4. Storing Cupcakes
There are a few ways to store these gluten-free chocolate cupcakes:
Baked, unfrosted cupcakes: Place cupcakes in an airtight container and store at room temperature for up to 3 days. Freeze for longer storage. Defrost in the microwave.
Baked, frosted cupcakes: Place cupcakes in an airtight container and store in the refrigerator. Serve within 3 days for best results. Frosted cupcakes are best served fresh, not from frozen.
FAQs about These Easy Almond Flour Cupcakes
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.
Melted butter would be a good substitute for coconut oil. Or reference the Ingredients section above for other ideas.
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.
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.
More Gluten Free Baking Tips
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Recipe
Best Almond Flour Chocolate Cupcakes - Gluten Free
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 large 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 (or melted as in the coconut oil).
- Use a kitchen scale to weigh ingredients where weight is given.
- 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 the dairy free chocolate frosting or use a keto frosting as mentioned in the Pro Tips section.
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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