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close up angle view of a keto chocolate cupcake with chocolate frosting

Easy Almond Flour Cupcakes

Becky
Learn to make these almond flour cupcakes in just a couple of steps. These Almond Flour Chocolate Cupcakes are tender, chocolaty and they use minimal ingredients.
4.7 from 12 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Total Time 45 minutes
Course Desserts
Cuisine American
Servings 12
Calories 359 kcal

Equipment

Cupcake / Muffin pan
Pyrex glass mixing bowls

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.

Nutrition

Serving: 1Calories: 359kcalCarbohydrates: 12gProtein: 6gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 18gCholesterol: 90mgSodium: 118mgFiber: 5gSugar: 7g
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