White or brown sugar can be used if carbs are not a concern.
To Store: Leftover cupcakes can be kept at room temperature for up to 48 hours. If you need to store them for longer, refrigerate them. Keep the cupcakes covered, and they will last for up to 1 week.
To Freeze: Place leftover cupcakes in a ziplock bag or shallow container and store in the freezer for up to 2 months.
Gluten-Free Chocolate Cupcakes with Almond Flour and Choco Chips
These Gluten-Free Chocolate Cupcakes with Almond Flour and Choco Chips are rich, moist, and naturally grain-free, offering a delicious chocolatey treat that's perfect for gluten-sensitive and health-conscious dessert lovers. Packed with wholesome ingredients and easy to customize, they’re a satisfying and crowd-pleasing option for any occasion.
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1 cup granulated sweetener of choice such as allulose or monk fruit sweetener*
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sour cream Greek yogurt can be used as an alternative
- 1 teaspoon vanilla extract
- 1 cup chocolate frosting
Instructions
- Preheat your oven to 350°F (180°C) and lightly grease a 12-cup muffin tin or line it with paper cupcake liners.
- In a large mixing bowl, combine all of the dry ingredients and mix thoroughly until evenly incorporated. Add the wet ingredients and stir until the mixture is mostly smooth and just combined—avoid overmixing.
- Evenly divide the batter among the prepared muffin cups. Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Remove the cupcakes from the oven and allow them to cool completely. Once fully cooled, pipe chocolate frosting over the tops of each cupcake.