Hot Chocolate Almond Flour Cupcakes
Get your green smoothies ready! Because between now and Christmas I have pretty much all sweet treats coming your way. It’s a sugar bonanza! With the exception of one savory recipe. Which is more of a holiday appetizer so that doesn’t really count as healthy sustenance.
Because of this, my eating habits have gone something like this lately:
– Breakfast. Drink coffee and pound a green smoothie or oatmeal.
– Lunch. Dinner leftovers. Always.
– Dinner. Make something healthy in an attempt to counteract all the holiday recipe testing.
– Dessert. Pick from one of four sweet treats I currently have sitting on my counter.
– After dessert. Test more recipes and add to that pile of sweets currently hanging out in my kitchen.
Can you see my need for green smoothies?? It’s a vicious cycle I tell you. Although such fun so no complaining here.
So. We’re going to ease on in to the sugary goodness with these hot chocolate cupcakes.
Because while not exactly health food, they are certainly not quite as decadent as all my heaps of brown sugar and loads of butter recipes (coming atcha’ shortly).
We have a cupcake base that is sweetened only with honey. We have coconut oil instead of butter. And! They are gluten-free. This was one of my many attempts to create a dessert that my mom and sister can eat. And unlike most of them, it actually turned out successful! Raise the roof! And by successful, I mean I actually liked them too (what can I say, I love me some gluten and normally don’t love the texture of gluten-free goodies?).
Anywho, the base here is plenty chocolaty and has a hint of warmth from ground cinnamon.
And the frosting is a simple stabilized whipped cream, so it holds its shape nicely if you decide to pipe it onto the base. Straws and/or marshmallows are optional, but I mean, just so fun.
Hot chocolate in a lightly sweet cupcake form? Hard to resist friends, hard to resist.
- 2 ¼ cups plus 2 tablespoons blanched almond flour
- ½ cup plus 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ¼ cup melted coconut oil*
- ½ cup honey
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 ½ cups heavy cream
- ¼ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- paper straws, cut into about 2 ½ inch pieces
- Preheat the oven to 325ºF. Line a 12 cup muffin pan with baking cups and set aside.
- In a large bowl, whisk together the almond flour, cocoa powder, baking soda, salt and cinnamon. Set aside.
- In a medium bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract and almond extract until combined. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.
- Scoop the batter evenly into the prepared cupcake tins. Bake for 22 to 25 minutes, until a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely before frosting.
- Add the heavy cream, confectioners’ sugar and vanilla to a large bowl. Whip with a hand mixer until stiff peaks form. Transfer the bowl to the refrigerator and let chill for about 20 minutes.
- Frost the cupcakes as desired (using a piping bag or just spread it on).
- Once frosted, these cupcakes must be stored in the refrigerator, due to the whipped cream topping.
- Right before serving, top each cupcake with a few marshmallows (depending on the size) and / or garnish with a paper straw (this step is completely optional, but I thought just too fun!).
You may have some whipped cream leftover depending on how much you frost with - but I am of the belief that homemade leftover whipped cream is always a good thing! Just keep in the fridge in a container and you can use in actual hot chocolate! Or for eating spoonfuls… You could also just cut back the amounts a little if you know you aren’t going to pipe a lot on each cupcake.
Frosting and concept from Cookie Monster Cooking. Cupcake base adapted from my almond flour cupcakes, which were originally from Edible Perspective, who adapted it from Roost.