Chocolate Almond Flour Cupcakes are a little healthier but moist, rich, chocolatey cupcakes that everyone will love! Gluten-free, dairy-free, paleo
Do you know what I feel like?
Rich chocolate cupcakes with a velvety layer of frosting.
There is something so simple and yet so delicious about a simple chocolate cupcake. It’s a little bit decadent, a little bit elegant, and a bit whimsical all in one. The perfect dessert.
Plus, the best part about cupcakes is they maximize the frosting to cake ratio. You can pile on the icing on a cupcake in a way that just isn’t possible on a homemade cake, you know? And I’m 100% a frosting person, so that’s important.
These cupcakes are everything I’ve ever wanted in a cupcake without the refined flour, sugar, or oil. Healthy enough for me to feel great about piling on the whole can of frosting, not so healthy, they taste like a muffin instead of a cupcake.
I based this recipe off of my funfetti almond flour cupcakes that my readers and I have been enjoying for a few years. Just like the original version, this recipe results in a cupcake that light and airy when you bite into it, yet still very moist and rich. Cupcake heaven.
How to Make Chocolate Almond Flour Cupcakes
These cupcakes are very simple to make. Whisk your dry ingredients and your wet ingredients, then add them together, just like you would do a quick bread or muffin. Except that these cupcakes have more sugar than I would put in a quick bread or muffin, and they are destined for frosting greatness.
This is the part where I should probably include a delicious healthier chocolate frosting recipe, but I’ll be honest, I’m 100% happy using canned frostings like Simple Mills or Miss Jones. Not everything I make is 100% homemade, and I’m 100% okay with that. A few years ago, these brands weren’t around to make things easier, now they are, and I love them, so that’s what I used for these cupcakes.
Let me know if you try this recipe!
Chocolate Almond Flour Cupcakes
- Preheat oven to 350F and line a muffin/cupcake tin with paper or silicone liners. I recommend spraying both the silicone and paper liners with cooking spray. The first time I made these I did not spray the paper liners and the cupcakes didn’t come out clean until they were fully cooled.
- Mix the dry ingredients in a large bowl (almond flour, cassava flour, cocoa powder, baking soda, baking powder, and salt. )
- Mix wet ingredients (applesauce, maple syrup, eggs, and vanilla) in a medium bowl (fully whisk with an electric mixture).
- Pour wet ingredients into the dry ingredients and mix until just combined, do not overmix!
- Divide mixture among 12 cupcakes. Bake for 15-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Mine took closer to 18-20 minutes each time.
- It's best to chill the cupcakes before adding the frosting or the frosting will melt.