Chocolate Almond Flour Cupcakes

Chocolate almond flour cupcake topped with frosting and heart sprinkles.

Chocolate Almond Flour Cupcakes

Course: Dessert

Cuisine: gluten-free

Keyword: almond flour cupcakes

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 151kcal

Author: Megan Gilmore

I've spent weeks perfecting these almond flour cupcakes because everyone deserves a delicious, fluffy cupcake, even if you can't eat gluten or grains. The ingredient ratio might surprise you, because almond flour doesn't bake the same way white flour does (it needs more eggs for structure!). So follow the recipe closely, and you'll wind up with delicious chocolate cupcakes that are naturally sweetened and dairy-free.

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Ingredients

¾ cups blanched almond flour
½ cup raw cacao powder
2 teaspoons baking powder
½ teaspoon fine sea salt (I use Real Salt brand)
¾ cup maple syrup , at room temperature
4 large eggs , at room temperature (see notes)
2 teaspoons vanilla extract
2 tablespoons melted coconut oil

Instructions

Preheat the oven to 350ºF and line a muffin tin with 12 cupcake liners.
In a large bowl, combine the almond flour, cacao powder, baking powder, salt, maple syrup, eggs, and vanilla. Stir well, and be sure to break up any clumps that form until the batter is smooth. Stir in the coconut oil last, so that it will be less likely to clump from touching any cold ingredients.
Once the batter is smooth, use a ¼ cup measure to pour the batter into the prepared cupcake liners. They should all be relatively full from this amount of batter. Bake at 350ºF until the center of the cupcakes feel firm to a light touch, about 25 minutes.
Let the cupcakes cool completely in the pan; it's okay if they have a slight dip in the center. When they are cool, you can frost them or decorate as you like.
These cupcakes should last for up to 5 days when stored in an airtight container in the fridge, or you can freeze them for up to 3 months.

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Notes

Nutrition information is for 1 of 12 cupcakes. This information is automatically calculated using generic ingredients and is just an estimate, not a guarantee.

Note: If your eggs and maple syrup are cold from the fridge, they could cause the coconut oil to harden and form clumps in the batter. It's best if you can bring them to room temperature first, but if you're in a hurry, this batter will still work as long as you stir in the coconut oil last. (That way it the other ingredients can lose their chill a bit.)

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