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+ servings
12 chocolate cupcakes on a cooling rack

Chocolate Almond Flour Cupcakes

These rich, super chocolatey almond flour cupcakes are a welcome treat when you are following a grain free diet and avoiding refined sugar.
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: chocolate almond flour cupcakes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 365kcal
Author: Karen Kelly



  • 1 ¼ cups almond flour
  • ¼ cup tapioca flour
  • ½ cup cocoa powder I use Rodelle
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 eggs room temperature
  • 2 teaspoon vanilla extract I use Rodelle
  • ¼ cup melted and cooled coconut oil
  • ½ cup coconut sugar


  • 2 cups powdered coconut sugar (see notes) or regular powdered sugar
  • ½ cup cocoa powder
  • ¾ cup unsalted butter room temperature
  • 2 teaspoon vanilla
  • 2 tablespoon almond milk (give or take) any milk will do
  • pinch of salt



  • Preheat oven to 325 degrees F and line a 12-cup muffin pan with muffin liners.
  • In a medium bowl whisk the almond flour, cocoa powder, baking soda, and salt. Be sure to get any lumps out of the almond flour.
  • In another bowl, or a stand mixer if using, add the eggs, coconut oil, sugar, and vanilla and mix well.
  • Add the flour mixture into the wet ingredients a little at a time, mixing after each addition. Continue to mix until well combined.
  • Pour evenly into the muffin cups.
  • Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely for at least an hour before frosting.


  • Make your powdered coconut sugar by putting the coconut sugar into a high powered blender (a Bullet or a Vitamix work well) and blending for about a minute or so until it resembles a powder.
  • In a stand mixer place your room temperature butter and whip with the paddle attachment for a minute or so.
  • Add the sugar, vanilla, milk and a pinch of salt and mix until combined. Once it is combined turn to high power and whip for at least a minute, scraping down the sides of the bowl with a spatula often. If your frosting is too thick add a little more almond milk one tablespoon at a time until you get desired consistency.
  • Frost your cupcakes with a star tip once the cupcakes are completely cool.
  • Since these are made with only almond flour, I would store them in the fridge for only a few days. They taste best on day one.


If you do not want to make powdered coconut sugar, just use powdered white sugar but they will not be paleo or refined sugar free.
If you want to make the icing vegan, you can replace the butter with vegan butter sticks.
These taste best on day one since they are made only with almond flour but you can store them in an airtight container in the fridge for up to three days.  


Calories: 365kcal | Carbohydrates: 36g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 237mg | Potassium: 128mg | Fiber: 4g | Sugar: 23g | Vitamin A: 414IU | Calcium: 51mg | Iron: 2mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.