Gluten Free Chocolate Cupcakes

Prep Time 00:10 Cook Time 00:18 Total Time 00:28 Yields 12



  1. Pre-heat oven to 350ºF and line a muffin tin with parchment paper liners.
  2. Whisk together almond flour, cocoa, coconut flour, baking powder, baking soda, sea salt and espresso in a medium bowl.
  3. Whisk together eggs, coconut sugar, milk, avocado oil and vanilla extract in a large bowl
  4. Add dry ingredients into the wet ingredients and whisk to combine completely.
  5. Divide batter evenly between 12 cupcake liners.
  6. Bake in the pre-heated oven for 18-20 minutes minutes, or until a toothpick inserted and removed is clean of any wet cake batter.
  7. Let cupcakes cool in the pan for 10 minutes before removing and cooling completely on a wire rack. Let cool completely before frosting.
  8. Frost with this paleo frosting, this chocolate buttercream frosting or this vanilla buttercream frosting.
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