Grain Free Chocolate Cupcakes

  • Grain Free Chocolate Cupcakes


    3/4 cup + 2 1/2 tablespoons cocoa powder
    2/3 cup + 2 tablespoons almond flour or almond meal
    1 1/2 teaspoons baking powder
    1 teaspoon ground coffee
    1/4 teaspoon salt
    1/2 cup + 1 tablespoon ghee, melted
    2/3 cup honey
    1/2 cup + 2 tablespoons unsweetened applesauce
    2 tablespoons coconut sugar
    4 large eggs, room temperature
    1 tablespoon vanilla extract

    • Preheat your oven to 350*F. Line a muffin pan with liners.
    • 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 ghee, honey, applesauce, coconut sugar, eggs and vanilla. Add the dry mixture to the wet and stir just until combined.
    • Pour the batter evenly into the muffin liners, about 3/4 full.
    • Bake for 24-28 minutes. A toothpick inserted in the middle should come out mostly clean. A few moist crumbs or a little stickiness is okay, just not raw batter. These are super moist so if it comes out totally clean, they're probably overdone.
    • Let cool for 5 minutes and then remove to a wire rack to cool completely.
    • Frost the cupcakes if you desire. I used this recipe: then I topped with a strawberry :)

    ** These do not taste very good straight out of the oven. I recommend letting them sit for 2 hours and then if desired, frost them. When you refrigerate them, they become denser, the way brownies get when you refrigerate them. These can be kept at room temperature, unfrosted, for up to 3 days or can be refrigerated for up to 5 days.