Almond Flour Chocolate Cupcakes

Almond Flour Chocolate Cupcakes

Chocolate lovers, these almond flour chocolate cupcakes are for you! They're not just gluten free, but grain free and dairy free too - but taste just like they came from a bakery!

Course Dessert

Cuisine American

Keyword almond flour recipes, dairy free dessert, dairy free recipes, easy gluten free recipes, gluten free cupcakes

Prep Time 15 minutes

Cook Time 27 minutes

Rest time 30 minutes

Total Time 1 hour 12 minutes

Servings cupcakes

Calories 149kcal

Author Christine

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