Name: Almond Flour Chocolate Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups almond flour (finely ground, blanched); 1/3 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 large eggs; 1/4 cup maple syrup or honey; 1/4 cup coconut sugar or brown sugar; 1/4 cup melted coconut oil or butter; 1 teaspoon vanilla extract; 1 teaspoon apple cider vinegar or lemon juice; Optional: 1/3 cup chocolate chips or chopped dark chocolate

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Almond Flour Chocolate Cupcakes are rich, moist, and deeply satisfying—perfect for when I want a chocolate fix without the heaviness of traditional flour. These gluten-free cupcakes are made with simple ingredients and have a tender, fluffy crumb that makes them just as good (if not better) than the classic version. Whether I top them with a swirl of frosting or enjoy them plain, they always feel like a treat.

Why You’ll Love This Recipe

I love how easy these cupcakes are to make and how well they turn out every time. Almond flour gives them a soft, slightly nutty texture that pairs perfectly with cocoa. They’re naturally gluten-free and can be made dairy-free too, which makes them a great option for sharing. They also stay moist for days, which means I can bake them ahead and still enjoy a perfect cupcake later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Almond flour (finely ground)
Unsweetened cocoa powder
Baking soda
Salt
Eggs
Maple syrup or honey
Coconut sugar or brown sugar
Melted coconut oil or butter
Vanilla extract
Apple cider vinegar or lemon juice (for lift)
Optional: chocolate chips or chopped dark chocolate

Directions

I preheat the oven to 350°F and line a muffin tin with paper liners.
In a medium bowl, I whisk together the almond flour, cocoa powder, baking soda, and salt.
In another bowl, I beat the eggs, then stir in the maple syrup, sugar, melted coconut oil, vanilla, and vinegar.
I combine the wet and dry ingredients, mixing just until smooth. If I’m adding chocolate chips, I fold them in now.
I divide the batter evenly among the muffin cups, filling each about ¾ full.
I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
I let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 10–12 standard cupcakes. I usually prep everything in 10 minutes, and baking takes around 20 minutes—so I have dessert ready in about 30 minutes.

Variations

Sometimes I add espresso powder to enhance the chocolate flavor or stir in mini chocolate chips for extra richness. I’ve made these with almond extract for a twist, or added a spoonful of nut butter into the center before baking. For a festive touch, I top them with chocolate ganache, dairy-free whipped cream, or fresh berries.

Storage/Reheating

I store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. They stay wonderfully moist. I can also freeze them—just wrap individually and freeze for up to 2 months. To enjoy later, I thaw at room temperature or warm gently in the microwave.

FAQs

Can I make these cupcakes dairy-free?

Yes. I use coconut oil instead of butter, and they turn out perfectly moist and rich. If I frost them, I choose a dairy-free option like whipped coconut cream or vegan chocolate frosting.

What kind of almond flour should I use?

I always use finely ground blanched almond flour for the best texture. Almond meal (with skins) can make the cupcakes more grainy.

Can I reduce the sugar?

Yes, I’ve used less sugar or swapped for monk fruit or other low-carb sweeteners. Just keep in mind that texture and sweetness may change slightly.

Do these rise like regular cupcakes?

Yes, thanks to the eggs and vinegar reacting with baking soda. They rise beautifully and have a nice dome on top.

Can I turn this into a cake?

Absolutely. I pour the batter into a greased 8-inch round pan and bake for about 25–30 minutes, checking doneness with a toothpick.

Conclusion

Almond Flour Chocolate Cupcakes are one of my favorite ways to enjoy chocolate in a wholesome, satisfying form. They’re moist, rich, and easy to make—perfect for birthdays, special occasions, or just a midweek treat. With simple ingredients and big flavor, they prove that gluten-free baking can be just as delicious, if not more so, than the classic kind.