1 1/2 cups blanched almond flour (168 g,) I suggest not using ground almonds with the skin as it won’t be as light.
- 1/2 cup potato starch not potato flour or tapioca flour
- 3/4 cup unsweetened carob or cocoa powder
- 1/2 cup unsweetened chocolate or carob or chocolate or carob chips melted
- 1 teaspoon aluminum-free baking powder
- ¾ t. baking soda
- 1 teaspoon finely ground espresso (makes the chocolate richer) optional
- 3/4 cup pure maple syrup
- 1/4 cup pumpkin puree or apple sauce
- 1/2 cup aquafaba (the liquid from a can of chickpeas) or plant-based milk
- 1 ½ teaspoons vanilla extract
Line 12 muffin cups with paper cupcake liners.
- Fluff your almond flour with a whisk first to break up any lumps, as it tends to lump in storage.
- Add the almond flour, potato starch, cocoa powder, baking powder, salt and espresso (if using) to a large bowl and whisk everything together really well until there are no lumps remaining.
- In a separate bowl, combine the syrup, pumpkin or apple sauce, melted chocolate or carob, aquafaba and vanilla extract.
- Lightly beat the liquids with a handheld mixer just until smooth and slightly frothy. Pour over the dry ingredients and beat again until completely smooth, about 30 seconds. The batter should drop from the spoon.
- Preheat the oven to 177C/ 350 F. *
- Spoon or scoop the batter into your prepared cupcake liners and bake on the middle rack for 25 minutes, or until a toothpick comes out clean from the centre . Cool in the cupcake tin 15 minutes before removing them from the cupcake tin.
- Remove the cupcake lining from each cupcake. Cool completely before glazing .
* NOTE: Different locations and times of the year can affect baking time. Some locations will make the cake cook faster/slower, etc.
Chocolate Cupcake Icing
- 1/2 cup + 2 tablespoons coconut sugar
- 3 tablespoons unsweetened cacao powder
- 2 tablespoons tapioca starch (tapioca really works best as it completely dissolves in the glaze)
- 1 teaspoon miso
- 2-3 tablespoons unsweetened almond milk as needed
- 5-6 tablespoons roasted almond or cashew butter
- 1/4 teaspoon vanilla extract
- coconut chips as needed
- pomegranate seeds or Goji berry as needed
- Walnuts, black sesame seeds other dried fruit
- Add the first 4 ingredients to a large bowl and stir.
- Add the last 3 ingredients to a small bowl or cup and stir. Add the wet to the dry and beat with a hand mixer or whisk until it’s very smooth and there are no lumps. Should be thick. Scrape the sides as needed.
- You can use it right away if needed, but I recommend making it the day before you need it. It will become slightly sweeter, thicker and the sugar dissolves perfectly overnight. Store it at room temperature. If you store it in the fridge, it will become a lot thicker.
- This makes plenty to put around the sides and top of the cupcakes, a 22 cm. round single layer cake square brownies, bars or whatever you like.
- Smooth the icing out around the sides of the cupcake with the back of the spoon or spatula.
Note: It is not recommended to heat this glaze. The texture will dramatically change, as tapioca becomes eggy when heated. Store it at room temperature.
Chocolate Peppermint Glaze (optional)
- 1/4 cup pure maple syrup
- 3 tablespoons unsweetened cocoa powder
- 1/16th teaspoon peppermint extract
- 1/8 teaspoon fine sea salt
- coconut strands
- Pomegranate seeds
For the chocolate peppermint glaze, simply whisk the ingredients until smooth and drizzle over the top. It will take a few minutes because of all the cocoa powder.
- Garnish with coconut strands and pomegranates. Keep cupcakes in a sealed container to retain it’s moisture, at room temperature.