Almond flour and cocoa, sweetened with maple syrup, under a frosting that is mostly Greek yogurt. No flour, no refined sugar, and the batter is one bowl for dry and one for wet.
The frosting is the part to plan around. Yogurt does not hold at room temperature the way buttercream does, so frost them close to serving and keep them cold until then. Use silicone liners rather than paper — at this fat content paper takes half the cupcake with it.
Recipe inspired by @detoxinista
Products We Used
Ingredients for Cupcake
¾ cup almond flour
½ cup unsweetened cocoa powder
2 tsp baking powder
¼ tsp fine sea salt
¾ cup maple syrup
4 eggs
2 tsp vanilla extract
2 tbsp coconut oil
Ingredients for Filling
1 cup Greek yogurt (nondairy coconut yogurt works as well)
2 tsp maple syrup
½ tsp vanilla extract
Optional: mini dark chocolate chips for decorating
1 Preheat oven to 350F and line a muffin tin with 12 silicone liners.
2 In a large bowl, combine all the dry ingredients (flour, cocoa powder, baking powder, and salt).
3 In a small bowl, combine all the wet ingredients (maple syrup, eggs, vanilla, and coconut oil).
4 Pour the wet into dry ingredients and stir to combine.
5 Pour batter into muffin liners and bake for 30 minutes, until a toothpick inserted into the middle of a cupcake comes out clean.
6 In a separate bowl, combine all ingredients for our frosting. Taste and alter measurements to your liking.
7 Once the cupcakes are cooled, they're ready to be filled with our yogurt frosting. There are multiple ways to do this:
8 A. Insert a decorating tip into a piping bag, and position the tip into the top of the cupcake to fill.
9 B. Insert a paring knife into the top of the cupcake at an angle and cut out a cone shape. Fill the hole with frosting. (This is the method we use)
10 C. Using a apple corer to create a hole to fill with frosting.
11 Decorate the frosting with chocolate chips and enjoy!
Ingredients Products We Used
Ingredients for Cupcake
¾ cup almond flour
½ cup unsweetened cocoa powder
2 tsp baking powder
¼ tsp fine sea salt
¾ cup maple syrup
4 eggs
2 tsp vanilla extract
2 tbsp coconut oil
Ingredients for Filling
1 cup Greek yogurt (nondairy coconut yogurt works as well)
2 tsp maple syrup
½ tsp vanilla extract
Optional: mini dark chocolate chips for decorating
Directions 1 Preheat oven to 350F and line a muffin tin with 12 silicone liners.
2 In a large bowl, combine all the dry ingredients (flour, cocoa powder, baking powder, and salt).
3 In a small bowl, combine all the wet ingredients (maple syrup, eggs, vanilla, and coconut oil).
4 Pour the wet into dry ingredients and stir to combine.
5 Pour batter into muffin liners and bake for 30 minutes, until a toothpick inserted into the middle of a cupcake comes out clean.
6 In a separate bowl, combine all ingredients for our frosting. Taste and alter measurements to your liking.
7 Once the cupcakes are cooled, they're ready to be filled with our yogurt frosting. There are multiple ways to do this:
8 A. Insert a decorating tip into a piping bag, and position the tip into the top of the cupcake to fill.
9 B. Insert a paring knife into the top of the cupcake at an angle and cut out a cone shape. Fill the hole with frosting. (This is the method we use)
10 C. Using a apple corer to create a hole to fill with frosting.
11 Decorate the frosting with chocolate chips and enjoy!
