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Preparation and Cooking Time:
- Preparation Time: 20 minutes
- Cooking Time: 18-22 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 10 minutes
Number of Servings and Serving Size:
- Yield: 12 cupcakes
- Serving Size: 1 cupcake
List of Ingredients with Accurate Measurements:
For the Chocolate Almond Cupcakes:
- 1 ½ cups (150g) almond flour
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 large eggs, room temperature
- ½ cup (120ml) pure maple syrup or honey
- ¼ cup (60ml) melted coconut oil or unsalted butter
- 1 tsp pure vanilla extract
- ½ cup (120ml) unsweetened almond milk
For the Chocolate Frosting:
- ½ cup (115g) unsalted butter, softened (or dairy-free butter for vegan option)
- 2 cups (240g) powdered sugar, sifted
- ¼ cup (25g) unsweetened cocoa powder
- 2-3 tbsp almond milk (adjust for consistency)
- 1 tsp pure vanilla extract
Optional Garnish:
- Chopped almonds
- Chocolate shavings
Step-by-Step Directions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients:
In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
3. Combine Wet Ingredients:
In a large bowl, whisk the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Stir in the almond milk and mix until smooth.
5. Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool:
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
7. Make the Frosting:
In a large bowl, beat the butter on medium speed until creamy. Gradually add powdered sugar and cocoa powder, alternating with almond milk, until smooth and fluffy. Stir in vanilla extract.
8. Frost and Garnish:
Pipe or spread the frosting onto the cooled cupcakes. Garnish with chopped almonds or chocolate shavings, if desired.
Accurate Nutrition Information (Per Serving):
- Calories: 280
- Protein: 6g
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 27g
- Sugar: 18g
- Fiber: 3g
- Sodium: 90mg
Notes and FAQ:
Can I make these cupcakes dairy-free?
Yes! Use dairy-free butter for the frosting and ensure the almond milk is unsweetened.
How do I store these cupcakes?
Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
What can I use instead of almond flour?
For a nut-free option, you can substitute oat flour, though the texture will vary slightly.
Can I freeze the cupcakes?
Absolutely! Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
This recipe is perfectly structured for your audience to follow with ease. Let me know if you'd like any further adjustments! 😊