Almond Flour Chocolate Cupcakes

Instructions

Preheat oven 350F/180C. In a bowl, combine the almond flour, unsweetened cocoa powder, baking soda, and salt. Whisk together, mashing any lumps. Set aside.

In a mixing bowl, combine the eggs, applesauce, maple syrup, oil, and vanilla extract and whisk to mix well.

Add the dry ingredients to the wet and whisk to mix together until well combined. The cupcake batter will be thick, but runny.

Place parchment muffin liners in the muffin tin. Divide the cupcake batter among the cups.

Bake for 25 minutes or until a toothpick inserted into the cupcakes comes out clean. Let cool in the muffin tin for about 10 minutes, then transfer the cupcakes to a cooling rack to cool completely.

Chocolate Ganache:

Chop the chocolate into small pieces.

Heat the cream in a small pot over low heat until you just begin to see steam. Turn the heat off. Add the chopped chocolate to the hot cream and gently stir with a rubber spatula.

Pause the stirring for a moment to allow the chocolate to melt a bit before stirring again.

Keep stirring until the chocolate is completely melted and incorporated with the cream and you have a uniform glossy ganache. Allow to cool for 5-10 minutes before decorating the cupcakes. Use the back of a spoon or a knife to spread the ganache on the cupcakes.

Pro Tip: Ganache can be refrigerated until ready to use. If it is too solid, place a bowl with the ganache over a larger bowl or glass measuring cup filled with just boiled water and allow the chocolate to soften.

Perfect Pairings

You can't go wrong with enjoying these almond flour chocolate cupcakes with a hot cup of coffee or tea...or even a glass of cold milk! For some other options, the cupcakes would also go great with Coffee Milk Tea, Ginger Milk Tea Latte, or Soothing Ginger Honey Tea. For cold options, try Iced Matcha Tea Latte (chocolate and matcha go great together!), Iced Coffee Frappé, or go all out and have it with Tea Affogato!

I also really enjoy these cupcakes cold, so I keep them in the fridge!

Substitutions and Variations

Almond flour: This recipe is meant to work only with almond flour. Do not substitute it with a wheat or gluten-free flour blend.

Applesauce: Substitute the applesauce with pureed pumpkin or very ripe mashed banana.

Maple syrup: You can substitute the maple syrup, honey, with any liquid sweetener of your choice. Do not substitute it with regular granulated white sugar otherwise there will not be enough liquid for the cupcake batter.

Heavy cream in the ganache: If you are dairy-free, substitute the heavy cream with coconut cream.

Chocolate ganache: Instead of using ganache, decorate your cupcakes with a dusting of icing sugar, chocolate buttercream frosting or icing sugar glaze.

Toppings: Top the ganache with colored sprinkles, fresh fruit like raspberries, strawberries, or pomegranate seeds, or try a sprinkle of sea salt.

Other Chocolate Recipes You Might Like

• Flourless Chocolate Cake
• Flourless Chocolate Lava Cakes
• Fudgy Mochi Brownies
• GF Double Chocolate Cookies
• Double Chocolate Mochi Muffins
• Flourless Chocolate Swirl Blondies

Storage Tips: Fresh cupcakes will last 2-3 days at room temperature, 4-5 days in the fridge. Freeze cupcakes with no ganache icing for up to 2 months.

These chocolate cupcakes will blow your socks off! You'll be amazed at how delicious they are and how it's all achieved without any gluten, grains, or starches! The texture is just like any traditional cupcake and will even impress those without any gluten-allergies. They're easy to make and definitely satisfy any chocolate craving. They're a must-bake for any occasion!

~ Lisa.

Recipe

Almond Flour Chocolate Cupcakes

These almond flour chocolate cupcakes are rich, decadent, moist, and scrumptious! They are a breeze to make and even more delicious when dressed up with an easy chocolate ganache and fancied up with your favorite toppings! The cupcakes are perfect for parties, special gatherings, or a simple after meal dessert, and they are so good, you would never guess that they're gluten-free and don't contain any grains or starches!

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Prep Time: 15 minutes minutes

Baking Time:: 25 minutes minutes

Makes: 12 cupcakes

Ingredients

Dry Ingredients:

• ▢ 150 grams blanched almond flour
• ▢ 30 grams unsweetened cocoa powder
• ▢ ¾ teaspoon baking soda
• ▢ ¼ teaspoon salt

Wet Ingredients:

• ▢ 3 eggs
• ▢ 6 tablespoons unsweetened applesauce
• ▢ 6 tablespoons extra light olive oil (or any neutral flavored oil)
• ▢ ¾ cup maple syrup
• ▢ 1 ½ teaspoons vanilla extract

Chocolate Ganache:

• ▢ ¼ cup heavy cream
• ▢ 60 grams dark chocolate (I use 72% dark)

Equipment

• ▢
  Digital Kitchen Scale
• ▢
  Measuring Cups
• ▢
  Measuring Spoons
• ▢
  Stainless Steel Wire Whisks
• ▢
  Muffin Tin
• ▢
  Parchment muffin liners

Instructions

Cupcakes:

• Preheat oven 350F/180C.
• In a bowl, combine the almond flour, unsweetened cocoa powder, baking soda, and salt. Whisk together, mashing any lumps. Set aside.
• In a mixing bowl, combine the eggs, applesauce, maple syrup, oil, and vanilla extract and whisk to mix well.
• Add the dry ingredients to the wet and whisk to mix together until well combined. The cupcake batter will be thick, but runny.
• Place parchment muffin liners in the muffin tin. Divide the cupcake batter among the cups, about ¾ full.
• Bake for 25 minutes or until a toothpick inserted into the cupcakes comes out clean. Let cool in the muffin tin for about 10 minutes, then transfer the cupcakes to a cooling rack to cool completely.

Chocolate Ganache:

• Chop the chocolate into small pieces.
• Heat the cream in a pot over low heat until you just begin to see steam. Turn the heat off. Add the chopped chocolate to the hot cream and gently stir with a rubber spatula.
• Pause the stirring for a moment to allow the chocolate to melt a bit before stirring again. Keep stirring until the chocolate is completely melted and incorporated with the cream and you have a uniform glossy ganache. Allow to cool for 5-10 minutes before decorating the cupcakes. Use the back of a spoon or a knife to spread the ganache on the cupcakes.

Notes

• Substitutions and Variations:
  • Applesauce: Substitute the applesauce with pureed pumpkin or very ripe mashed banana.
  • Maple syrup: You can substitute the maple syrup, honey, with any liquid sweetener of your choice. Do not substitute it with regular granulated white sugar otherwise there will not be enough liquid for the cupcake batter.
  • Heavy cream in the ganache: If you are dairy-free, substitute the heavy cream with coconut cream.
  • Chocolate ganache: Instead of using ganache, decorate your cupcakes with a dusting of icing sugar, chocolate buttercream frosting or icing sugar glaze.
  • Toppings: Top the ganache with colored sprinkles, fresh fruit like raspberries, strawberries, or pomegranate seeds, or try a sprinkle of sea salt.
• I like to keep my cupcakes in the fridge because I like to eat them cold. 
• Fresh cupcakes will last 2-3 days at room temperature, 4-5 days in the fridge.
• Freeze cupcakes with no ganache icing for up to 2 months.
• This recipe was adapted from, but not limited to, Foolproof Living's Flourless Chocolate Cupcakes and Four Score Living's Almond Flour Chocolate Cupcakes, 

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