Easy Chocolate Cupcake Recipe
Decadent chocolate almond flour cupcakes topped with rich two ingredient chocolate ganache frosting and strawberry hearts.
Servings: 16 cupcakes
Calories: 264kcal
Equipment
- Mixing bowls
- Cupcake Pans
Ingredients
- 3 cups almond flour finely ground
- ½ cup unsweetened cocoa powder
- ½ cup unsweetened special dark cocoa powder
- 2 tsp baking soda
- ½ tsp salt
- 4 organic eggs room temperature
- ⅓ cup applesauce unsweetened
- ¼ cup coconut oil melted
- 2 tsp vanilla extract
- 1 cup coconut sugar or granulated sweetener of choice erythritol for keto
- 1 cup almond milk room temperature
for the frosting
- 4 oz dark chocolate chips or chopped chocolate refined sugar free
- ½ cup full fat coconut milk
- 1 cup strawberries
Instructions
for the cupcakes
- Preheat oven to 350 F and prepare a cupcake pan with liners.
- Sift together the almond flour, cocoa powders, baking soda and salt in a large bowl and stir until combined. In another bowl, whisk together the eggs, apple sauce, coconut oil, vanilla and coconut sugar until smooth and fluffy. Add the wet ingredients to the dry and whisk until to combine while adding the almond milk. Distribute the batter between the liners, filling them about ¾ full. Bake cupcakes for 23-26 minutes or until cooked through.
for the ganache
- Once the cupcakes have cooled, place the chocolate into a heat proof bowl.
- Add the coconut milk to a small sauce pan and heat until simmering. Pour the hot milk over the chocolate and let it sit for 5 minutes before stirring smooth. Let the ganache sit for 5 minutes to cool slightly.
assemble cupcakes
- Dip the top of each cooled cupcake into the chocolate ganache. Place them in the refrigerator for 5 minutes for chocolate to harden, dip again for a second layer and then top with strawberries and sprinkles if desired. Chill until chocolate is solid, about 5 minutes.
Notes
These cupcakes are best if served immediately or stored in an airtight container in the refrigerator for up to 3 days.