Chocolate Cupcakes {using almond flour}

Chocolate Cupcakes {using almond flour}

If you want to make these a bit richer, you can use milk instead of water; hazelnut, almond, coconut, or other milk.

You can also use another oil instead of olive oil if you prefer.

Ingredients

• 1 1/2 cups (144 g) almond flour
• 1/4 cup (20 g) cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup plus 2 tablespoons (120 g) maple syrup
• 1/4 cup (2 ounces) olive oil
• 1/4 cup (2 ounces) water
• 2 large eggs
• 1 tablespoon vanilla

Method

1. Preheat your oven to 325ºF (160ºC, or gas mark 3). Prepare a cupcake baking pan with cupcake liners (about 8).
2. Whisk the almond flour, cocoa powder, salt, and baking powder together in a bowl or mixing bowl.
3. Add the maple syrup, olive oil, water, eggs, and vanilla, and whisk or mix until well blended.
4. Fill the cupcake liners until 3/4 full with batter.
5. Bake for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
6. Cool and serve. Store sealed at room temperature for several days, or sealed in the refrigerator for a few weeks.

Makes 8 cupcakes

URL to article: http://comfybelly.com/2016/02/chocolate-cupcakes-using-almond-flour/