Almond Flour Chocolate Cupcakes

 

Not too long ago, my mother-in-law came to visit, so we needed some gluten-free recipes. I decided to try these almond flour chocolate cupcakes, which you can also make low-carb. And the chocolate frosting has only two ingredients! These were delicious; I’m glad we tried them. 

In the recipe below, I added some weights and a few notes. The cupcakes will keep at room temperature for a few days, or in the fridge for up to a week. 

For the cupcakes 

2 ½ (300 g) cups almond flour 

½ cup (60 g) cocoa powder 

1 cup granulated sweetener or choice (such as monk fruit sweetener or erythritol) 

1 tsp. baking soda 

¼ tsp. salt 

3 large eggs 

1 cup lactose-free sour cream (or Greek yogurt) 

1 tsp. vanilla extract 

For the chocolate frosting 

¾ cup coconut cream, chilled (chill a can of full fat coconut cream; remove the liquid and measure out ¾ cup) 

1 ½ cups chopped chocolate (I used 7 oz.; ideally, do not use chocolate chips here) 

For the cupcakes 

Preheat the oven to 350 °F. Lightly grease a 12-count muffin tin or use muffin liners. 

In a large mixing bowl, whisk together the dry ingredients until combined. 

In a medium bowl, whisk the rest of the ingredients until combined. Fold them into the dry ingredients until just combined and mostly smooth. 

Distribute your cupcake batter evenly amongst the muffin tin. Bake for around 20 minutes (25 minutes for me), or until a skewer comes out mostly clean. 

Remove from the oven and let cool completely before frosting. 

For the frosting 

In a mixing bowl, put the chilled coconut cream and set aside. 

In a microwave safe bowl, add the chocolate and melt in 20-second spurts until melted. (I did this in a double boiler.) 

Add the melted chocolate into the mixing bowl and whisk together with the coconut cream until thick and glossy. Cover the bowl and refrigerate for at least two hours, to thicken. 

Remove the bowl from the refrigerator. Using a stick mixer, beat together the firm frosting until light and fluffy. Pipe the frosting onto the cupcakes (it will be somewhat thick, but by no means solid).