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!
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 grams blanched almond flour
- 30 grams unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 6 tablespoons unsweetened applesauce
- 6 tablespoons extra light olive oil ((or any neutral flavored oil))
- 3/4 cup maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/4 cup heavy cream
- 60 grams dark chocolate ((I use 72% dark))
Instructions
- 1
Preheat oven 350F/180C.
- 2
In a bowl, combine the almond flour, unsweetened cocoa powder, baking soda, and salt. Whisk together, mashing any lumps. Set aside.
- 3
In a mixing bowl, combine the eggs, applesauce, maple syrup, oil, and vanilla extract and whisk to mix well.
- 4
Add the dry ingredients to the wet and whisk to mix together until well combined. The cupcake batter will be thick, but runny.
- 5
Place parchment muffin liners in the muffin tin. Divide the cupcake batter among the cups, about 3/4 full.
- 6
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.
- 7
Chop the chocolate into small pieces.
- 8
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.
- 9
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.