These cupcakes are grain-free, gluten-free, and dairy-free.
They are, by far, the best fudgy and dense cupcakes I have ever tasted.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
mini cupcakes
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Ingredients
- 3/4 cup + 2 1/2 tablespoons cacao powder
- 2/3 cup + 2 tablespoons almond flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon espresso powder optional
- 1/4 teaspoon salt
- 1/2 cup + 1 tablespoon coconut oil melted
- 2/3 cup Maple Syrup
- 1/2 cup + 2 tablespoons unsweetened applesauce
- 2 Tablespoons coconut sugar
- 4 large Eggs
- 1 Tablespoon vanilla extract
- 1/2 cup Cacao Nibs or Dark Chocolate optional
- pinch Cayenne Powder optional
Ingredients
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Instructions
- Preheat your oven to 350 °F. Line a mini cupcake pan with cupcake liners, or use a silicone cupcake pan (lined or unlined).
- In a medium mixing bowl, stir together the cocoa powder, almond flour, baking powder, espresso powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted coconut oil, honey, applesauce, coconut sugar, eggs, and vanilla. Add the dry mixture to the wet and stir just until combined.
- Spoon the batter evenly into the cupcake pan, about 2/3 full.
- Bake for 20 minutes. A toothpick inserted in the middle should come out mostly clean. These are very dense and moist, so they're probably overdone if it comes out completely clean.
- Let cool for 10 minutes and then remove to a wire rack to cool completely.
Recipe Notes
Store leftovers in an airtight container in the refrigerator for up to a week.