Ingredients

The following ingredients have 4 Servings
  • 2.5 cups blanched fine almond flour (NOT ALMOND MEAL)
  • ¼ cup tapioca flour
  • 1/4 cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt (fine )
  • 4 ounces unsweetened applesauce
  • 2 eggs
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 10 ounces chocolate frosting ((simple mills vs. )

Instruction

  • Preheat oven to 350F and line a muffin/cupcake tin with paper or silicone liners.  I recommend spraying both the silicone and paper liners with cooking spray.  The first time I made these I did not spray the paper liners and the cupcakes didn’t come out clean until they were fully cooled.
  • Mix the dry ingredients in a large bowl (almond flour, cassava flour/tapioca flour, cocoa powder, baking soda, baking powder, and salt. )
  • Mix wet ingredients (applesauce, maple syrup, eggs, and vanilla) in a medium bowl (fully whisk with an electric mixture).
  • Pour wet ingredients into the dry ingredients and mix until just combined, do not overmix!
  • Divide mixture among 12 cupcakes. Bake for 15-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.  Mine took closer to 18-20 minutes each time. 
  • It's best to chill the cupcakes before adding the frosting or the frosting will melt.