Almond Flour Cupcakes

Looking for a gluten-free and deliciously rich cupcake recipe that will satisfy your sweet cravings? These Almond Flour Cupcakes are exactly what you need! With their perfect blend of cocoa and sweeteners, combined with a creamy chocolate frosting, these cupcakes are an ideal dessert for any occasion. Here’s a step-by-step guide to creating these scrumptious treats:

Ingredients

• Dry Ingredients:
  • 2 ½ cups almond flour
  • ½ cup cocoa powder
  • 1 cup granulated sweetener of choice (allulose or monk fruit sweetener)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
• Wet Ingredients:
  • 3 large eggs
  • 1 cup sour cream (or Greek yogurt)
  • 1 teaspoon vanilla extract
• Topping:
  • 1 cup chocolate frosting

Instructions

1. Preparation:
   Preheat your oven to 180°C/350°F and line a 12-count muffin tin with muffin liners or lightly grease them.
2. Mix Dry Ingredients:
   In a large mixing bowl, combine the almond flour, cocoa powder, sweetener, baking soda, and salt. Stir until evenly mixed.
3. Add Wet Ingredients:
   Add the eggs, sour cream, and vanilla extract to the dry mixture. Stir until just combined and the batter is mostly smooth.
4. Fill Muffin Liners:
   Distribute the batter evenly among the 12 muffin tin cavities.
5. Bake:
   Bake in the preheated oven for about 20 minutes or until a skewer inserted into the center comes out mostly clean.
6. Cool:
   Remove the cupcakes from the oven and allow them to cool completely.
7. Frosting:
   Once cooled, pipe or spread your favorite chocolate frosting on top of each cupcake.
8. Serve and Enjoy:
   Share these delectable cupcakes with friends and family, or indulge yourself with one (or two!) of these irresistible treats.
9. Prep Time: 10 minutes
   Cook Time: 20 minutes
   Total Time: 30 minutes
   Servings: 12 cupcakes
   Calories per serving: 280 kcal

These Almond Flour Cupcakes are sure to become a favorite in your dessert rotation. Give them a try and let their rich flavor and fluffy texture brighten your day!