GF Chocolate (w/Mocha) Cupcakes

These are so moist & delightful you don't even need frosting. SO DANG GOOD. I inhaled about 3 before gasping for air. Adapted from Sweet Laurel Bakery. My mom says they taste like those ding-dongs/yodel things from her childhood. They are also grain free, gluten free, & dairy free.

ingredients: 2 cups almond flour

1/4 cup coconut flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 tablespoon espresso powder

2 tablespoons cacao powder

1/4 teaspoon cinnamon

1/2 cup maple syrup

2 eggs

1/4 cup coconut oil

1 tablespoon vanilla

1 cup chocolate chips (dairy free if you gotta, i used mini chips :) )


  • Preheat to 350 degrees, line muffin cups with liners or spray with cooking spray.

  • Mix dry ingredients - flours, salt, baking soda, cocoa powder, espresso powder, cinnamon. Set aside.

  • Whisk the wet ingredients - melted coconut oil, eggs, maple syrup, vanilla.

  • Slowly add the dry into the wet, until all dry is incorporated.

  • Fold chocolate chips in.

  • Scoop into prepared muffin tins.

  • Bake for 20-25 minutes. Let cool for 20 minutes (if possible, I usually just go for it).