• Chocolate Cupcakes {using almond flour}

    Flourless Chocolate Cupcakes

    I’ve been wanting to whip up a reliable chocolate cupcake recipe using almond flour. 
    Flourless Chocolate Cupcakes

    I have a version using coconut flour, and thought it would be really nice to have the lightness of that recipe using almond flour. Almond flour baked goods tend to be a bit heavier, but there are techniques to lighten them.

    Let me know what you think. I’ve tested this a few times and I think the ratio of sweetener and dry ingredients works well, and the olive oil lends a lightness to give it a great cake texture along with a rich chocolate flavor.

    This is the first recipe I’ve posted using baking powder instead of baking soda. I usually use baking soda but wanted a slightly different flavor and airiness to the cake.

    Here are some brands of gluten-free baking powder:

     

    Flourless Chocolate Cupcakes low res (4 of 4)

     

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    Posted in Dairy-Free, Desserts, Gluten-Free, Lactose-Free, Paleo, Snacks, Vegetarian  |  21 Comments
     
     

    21 Responses to Chocolate Cupcakes {using almond flour}

    1. c. wagner says:

      Can you sub stevia or pyure for the maple syrup in this recipe? Thank you!

    2. Emily Journy says:

      Erica, have you ever used cacao powder instead of cocoa powder in your recipes? I want to make these for my mom, but she can’t use baking powder or cocoa powder. Also, I thought about making your chocolate cake from your coconut flour cookbook. Thank you so much! I’m making your tortillas again for my mom tonight but wanted to make a sweet dessert for her!

    3. Rita R says:

      I did not have Maple Syrup so I substitute that with Agave Blue nectar and almond milk instead of water. I got 9 muffin from the batter and tasted really good and smell really good chocolaty. Thanks Erica for coming up with this recipe.

    4. In a medium bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract and almond extract until combined. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.

    5. Erica says:

      Thanks, Claude. I guess this how you modified the recipe using coconut oil. Cool!

    6. I have made these three times and find them to be an excellent snack and candy replacement. They are moist, tasty and I don’t even miss icing. I use ‘Dark Amber’ organic maple syrup per recipe that has replace ‘grade B’ maple syrup. Thank you so much

    7. Gaile says:

      Could I use sugar instead of maple syrup?

    8. SLH says:

      Hi. Thanks for your recipe! I had some old stale almonds that had been sitting in my cupboard and I needed to do something with them so I made almond milk (delicious!) and then dehydrated the leftover pulp in the oven to make almond flour. I just made your recipe as a cake. It certainly looks and smells delicious; I’ll be tasting it tonight. I used regular whole milk for the water, canola oil for olive oil (for a more neutral flavor), and I made a tiny addition of a dollop of mayonnaise in order to ensure that the cake was moist.

    9. Charlotte Moore says:

      These looks so moist. I need to try these for a GF DF person. She loves chocolate.

    10. Loh says:

      Hi I tried but it was on the dry side though it ttaste very good. I think my liquid measurement is not correct.

      may i know how much is 2 ounce of oil in ml?
      Thanks!

    11. Loh says:

      Thanks for the liquid measurement in ml. It’s a success this time round. Love the cupcakes! 🙂

    12. Aisling says:

      This recipe is fantastic! Thank you!

    13. little_miss_baker says:

      My mom and I don’t eat syrup or large amounts of sugar, so I used a little less than a tbls of honey instead. I hope this helps c.wagner !

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  • Measurement Equivalents

    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
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  • Ingredient Conversions

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