Chocolate Almond Flour Cupcakes
Chocolate Almond Flour Cupcakes are a little healthier but moist, rich, chocolatey cupcakes that everyone will love! Gluten-free, dairy-free, paleo
Servings 12 cupcakes
Calories 282kcal
Ingredients
Cupcakes:
- 2.5 cups blanched fine almond flour NOT ALMOND MEAL
- ¼ cup tapioca flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt fine
- 4 ounces unsweetened applesauce
- 2 eggs
- ½ cup maple syrup
- 1 teaspoon vanilla
- 10 ounces chocolate frosting (simple mills vs.
Instructions
- 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/tapioca 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.
Notes
If you want them to be whiter in color omit the applesauce and increase coconut milk to ¾ cup
Nutrition
Serving: 1cupcake (no frosting) | Calories: 282kcal | Carbohydrates: 31g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 150mg | Potassium: 155mg | Fiber: 4g | Sugar: 21g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg