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Almond Flour Chocolate Cupcakes

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These Almond Flour Chocolate Cupcakes are rich, moist, and naturally gluten-free. Made with wholesome ingredients like almond flour, cocoa powder, and natural sweeteners, they are tender, fluffy, and deeply chocolatey—perfect for any occasion or chocolate craving.

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

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
  3. In another bowl, beat the eggs, then stir in maple syrup, coconut sugar, melted coconut oil, vanilla extract, and vinegar.
  4. Combine the wet and dry ingredients, mixing just until smooth. Fold in chocolate chips if using.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Use finely ground blanched almond flour for best texture.
  • Store in an airtight container at room temperature for 3 days, or refrigerate up to 5 days.
  • Freeze individually wrapped cupcakes for up to 2 months.
  • Add espresso powder or almond extract for flavor variations.
  • Top with ganache, dairy-free whipped cream, or berries for a festive touch.

Nutrition

Find it online: https://cookedbymaya.com/almond-flour-chocolate-cupcakes/