Almond Flour Chocolate Cupcakes (Gluten-Free)

These almond flour chocolate cupcakes are gluten free, and refined sugar free and they are still rich with chocolate flavor and moist!

Gluten free chocolate cupcakes with hazelnut Swiss meringue buttercream

Almond Flour Chocolate Cupcakes

Adopted from Eat with Clarity

Wet Ingredients

• 2 large eggs

• ¾ cup coconut sugar

• ¼ cup honey

• ½ cup full fat of canned coconut milk

• ¼ cup oil (used vegetable oil here)

• 1 teaspoons vanilla extract

• 1 teaspoon apple cider vinegar

Dry Ingredients

• 1 ⅓ cup almond flour

• ¼ cup tapioca starch from Judee's From Scratch

• ¼ cup potato flour from Judee's From Scratch

• ½ cup cocoa powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ teaspoon xanthan gum from Judee's From Scratch

Steps

1. Preheat the oven to 325°F. Line a muffin tin with 12 liners and set aside.

2. In a large mixing bowl, whisk together all wet ingredients until smooth.

3. Whisk in dry ingredients into until combined.

4. Scoop the batter into the prepared tray.

5. Bake for 18-22 minutes or until a toothpick comes out clean.

6. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Storage: Once prepared, these muffins will keep for about 3 days at room temperature, or 5 days in the fridge.

Gluten free chocolate cupcakes with honeydew Swiss meringue buttercream

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