These Almond Flour Chocolate Cupcakes are tender, chocolaty and they use minimal ingredients. Learn to make these cupcakes in just a handful of steps.
They're super rich, delicious and perfect for birthdays, holidays, parties, or just because you want a smaller version of cake.
Looking for more recipes using almond flour? Try these chocolate chip cookies.
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Why you'll love this recipe
These cupcakes are super simple to make. They use almond flour as the base and only eight other ingredients that most people have on hand, including cocoa.
You can have these chocolate cupcakes in the oven by the time the oven is done pre-heating.
I make these chocolate almond flour cupcakes often for family and friends and they are always surprised that this recipe uses almond instead of wheat flour.
This recipe makes 12 cupcakes. You can easily double the batch for 24 cupcakes. I don't recommend tripling it because you won't have time to bake all the cupcakes before the air bubbles start to deflate.
Ingredients needed
Almond Flour - Use a superfine ground to get a tender crumb.
Cocoa Powder - Use the best quality cocoa powder that you can. The better the cocoa powder, the richer the chocolate flavor.
Salt - Salt adds balance to the flavors here.
Baking Soda - Gives rise to your batter and creates lovely pockets of air in your cupcakes.
Oil - To help with the texture and to help pull everything together.
Maple Syrup - For flavor and sweetness.
Eggs - Use large eggs for baking, and let them sit on the counter for 30 minutes or more to come to room temperature before mixing them in.
Vanilla Extract - Most delicious baked things include some vanilla. Use a high quality pure vanilla extract for best results.
Hot Coffee - Add flavor and depth, and enhances the cocoa.
If you have any questions about the ingredients in this chocolate almond flour cupcakes recipe, please leave a question in the comments section below.
How to make almond flour chocolate cupcakes
- Add flour, cocoa, salt, and baking soda to a large mixing bowl.
- Mix until combined and no lumps remain.
- Add in the oil, maple syrup, eggs, and vanilla.
- Mix until batter is combine. The batter won't be completely smooth because of the almond flour. Mix in the hot coffee.
- Spoon batter evenly into your paper liners.
- Bake as directed. Frost with your favorite frosting.
These photos and steps are for illustration purposes. Please see the printable recipe card below.
Substitutions
Maple Syrup: You can use your sweetener of choice in this chocolate cupcake recipe. We’ve used maple syrup, honey (but lends a strong flavor), granulated sugar, granulated Swerve and Lakanto (to make keto friendly).
Just note that the flavor will be slightly different with each sweetener. Maple syrup tends to be mild in flavor while still adding a touch of sweetness, which is why we like it in this recipe.
Eggs: I haven’t tried using an egg replacer in this chocolate cupcake recipe because of the amount of eggs that it calls for.
I have had others comment on similar recipes that chia egg and flax egg worked well, but they didn’t rise as much. Their cupcakes turned out to be more of a rich, fudgy brownie-like cupcake.
Oil: You can use melted and cooled butter in place of the oil. The butter creates a more fudge-like cupcake texture that many people love.
If you use oil, stick with neutral flavored oils like avocado oil or a vegetable oil.
Tips for baking with almond flour
Working with almond flour isn't difficult, but there are a few things you should know about baking with it, since it's different than regular flour.
- If you store your flour in the fridge or freezer, allow it to come to room temperature before mixing your batter. Cold almond flour will not absorb the wet ingredients the way we want it to here.
- When measuring almond flour, use a spoon to fill your measuring cup rather than scooping down into the container. This will ensure that you are getting a proper measurement and not compressing the flour too much.
- I always suggest using a finely ground almond flour for baking. You'll get much lighter and fluffier baked goods this way.
If you have any questions, please leave them in the comments section below and I will get back to you.
Storage & make ahead instructions
Make ahead: You can make these chocolate almond flour cupcakes one day in advance. Any more than that and you risk them drying out before you can enjoy them.
Counter/Fridge: You can store these cupcakes at room temperature for up to three days. I don't recommend storing them in the refrigerator because the cold air sucks the moisture form them and they start to stiffen.
Freezer: Yes, you can freeze these almond flour cupcakes. You'll want to let them cool to room temperature and then store them in a sealed container. When you are ready to serve them, bring them to room temperature, then frost them.
More delicious almond flour recipes
Almond Flour Chocolate Cake - A super simple version, that's a spin off of these almond flour cupcakes.
Almond Flour Waffles - These are easy to make, use minimal ingredients and you can freeze the leftovers.
Almond Flour Blueberry Muffins - One of our favorite recipes. These muffins are quick to bake.
Almond Flour Flour Crepes - You can use these crepes for sweet or savory recipes and they are simple to make.
For a fantastic cake using regular flour, try this Italian Hangover Cake.
Did you make these chocolate almond flour cupcakes? Leave us a comment below letting us know what you thought.
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📖 Recipe
Easy Almond Flour Cupcakes
Ingredients
For the cupcakes:
- 2 cups almond flour or almond meal
- ¼ cup unsweetened cocoa
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup oil of choice or melted and cooled butter
- ¼ cup maple syrup
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons hot coffee or hot water
For the frosting:
- 1 cup unsalted butter room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
For the Cupcakes
- In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
- Add in the oil, maple syrup, eggs, and vanilla and mix until combine.
- Stir in the hot coffee.
- Spoon batter evenly into your paper liners.
- Bake for 18-20 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before frosting.
For the Frosting
- Beat butter in a medium size mixing bowl until fluffy.
- Add in powdered sugar, vanilla and 1 tablespoon heavy cream. Beat until well combined and fluffy.
- If needed, add in an additional tablespoon of heavy cream for desired consistency. For chocolate frosting, add in 1-2 tablespoons of unsweetened cocoa.
Notes
- Spoon almond flour and cocoa into the measuring cups, and then level. Never scoop your measuring cup into almond flour, or cocoa.
- You can use your oil of choice in this recipe or you can use butter for a fudgier cupcake.
- You can use your sweetener of choice in these cupcakes.
- The coffee helps enhance the cocoa but you can use hot water in place of the hot coffee if needed.
- You can store these cupcakes at room temperature for up to three days. I don't recommend storing them in the refrigerator because the cold air sucks the moisture form them and they start to stiffen.
- To freeze, let them cool to room temperature and then store them in a sealed container. Don't frost until they are thawed.
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