Chocolate Cupcakes {almond flour}

You can make these a bit richer in flavor by using milk instead of water; hazelnut, almond, coconut, or other milk.

I've used both cocoa and cacao (raw cocoa) with the recipe with equally good results. As for oil, you can also use the same amount of another oil, butter, or ghee.

To make them a bit sweeter, add 1 more tablespoon of maple syrup. Honey works also.

Substitute for baking powder: 1/4 teaspoon of baking soda.

If you'd like to make your own baking powder, 1/2 teaspoon of cream of tartar plus 1/4 teaspoon of baking soda equals 1 teaspoon of baking powder.

Servings: cupcakes

Calories: 250kcal

Ingredients

1.5 cups blanched almond flour
1/4 cup cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
6 tablespoons maple syrup or honey
1/4 cup oil olive or other oil
1/4 cup water
2 large eggs
1 tablespoon vanilla

US Customary - Metric

Instructions

Preheat your oven to 325ºF (160ºC, or gas mark 3). Prepare a cupcake baking pan with cupcake liners (about 8).
Whisk the almond flour, cocoa powder, salt, and baking powder together in a bowl or mixing bowl.
Add the maple syrup, olive oil, water, eggs, and vanilla, and whisk or mix until well blended.
Fill the cupcake liners until 3/4 full with batter.
Bake for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and serve. Store sealed at room temperature for several days, or sealed in the refrigerator for a few weeks.

Nutrition