Gluten Free Chocolate Almond Cupcakes


1 cup semisweet chocolate chips
1 3/4 cups almond flour
1/2 tsp baking soda
1/2 tsp Baker's Salt
3 large eggs
1/4 cup Pecan Oil
1/4 cup honey
1 tsp Pure Almond Extract
1 tsp Pure Chocolate Extract
1/2 cup bittersweet chocolate chips
Cacao Sugar for garnish + crunch

We adapted this cute little muffin from America’s Test Kitchen. We subbed in Louisiana Pecan Oil and doubled down (like we do) on the extracts. Both Almond and Chocolate Extracts go to work on building flavor in these beauties. We added the crunch of Cacao Sugar on top for some extra yum!

Note that if you’re using “ultra fine” almond flour, the muffins will likely sink in the middle. They’ll still taste great!


1.Preheat oven to 350°F. Line 12-cup muffin tin with paper cupcake liners.
2.Place 1 cup semisweet chocolate chips in microwave-safe bowl. Heat in microwave for 30 seconds. Stop and stir. Continue to microwave and stir at 30 second increments until melted. Stir chocolate until smooth. Let cool for 5 minutes.
3.In large bowl, whisk together almond flour, baking soda and salt. Add eggs, Pecan Oil, honey and extracts and whisk until combined. Stir in melted chocolate chips and ½ cup unmelted bittersweet chocolate chips until well combined.
4.Divide batter evenly among muffin cups. Sprinkle the batter with Cacao Sugar. Bake until toothpick inserted in center comes out clean, about 20 minutes.
5.Let muffins cool in muffin tin for 15 minutes, then move to a cooling rack.

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