Chocolate Cupcakes
FEEL LIKE A LITTLE CHOCOLATE THERAPY ? Well here it is.
Delicious one bowl chocolate cupcakes that take a few minutes to make with just a few basic healthy ingredients. The American Journal of Clinical Nutrition reports that cocoa which comes in the form of cocoa powder and dark chocolate can improve heart health, lower blood pressure and reduce LDL (“bad”) cholesterol. When choosing cocoa powder or chocolate to eat, make sure to choose the dark variety as it has a higher antioxidant content than milk chocolate. I’ve used almond meal in this recipe which makes these cupcakes deliciously moist with a lovely crumb and the macadamia nut oil adds a lovely sweetness and full of good heart healthy mono-unsturated fats. You can also use olive oil, extra virgin coconut oil or almond oil in place of macadamia nut oil if you prefer. These cupcakes keep well for about 5 days and can be eaten warm or at room temperature. I love these topped with smashed berry sauce or topped with my home made chocolate and macadamia nut nutella.
1 ½ cups (150g) almond meal
¼ cup (21 g) unsweetened good quality cocoa powder
1 teaspoon gluten free baking powder
2 free range/ organic eggs
1 teaspoon vanilla extract
60 ml (1/4 cup) macadamia nut oil, light olive oil, avocado oil or cold pressed coconut oil
60 ml milk (¼ cup) your choice of dairy, almond or soy
2 tablespoons honey or rice malt syrup
Preheat oven to 160 C – fan forced. 180 C no fan.
Combine almond meal, cocoa powder and baking powder.
Add the eggs, oil, milk and honey then mix well to form a smooth batter.
Spoon into 12 small individual cupcake tins.
Bake for 25 minutes until puffed and cooked through.
Serve alone or topped with chocolate frosting or raspberry sauce.
Nutrition per cupcake:
Protein: 4.3 g
Total fat: 13 g
Saturated: 1.6 g
Carbs: 5.4 g
kilojoules: 645
Calories: 154
NOTE: For nut free cupcakes so that the kids can take them to school. Substitute almond meal for 1/4 cup coconut flour, increase eggs to 4 in place of 2 and add another tablespoon honey. You can also throw in a little vanilla bean paste which give the cupcakes a lovely sweet flavour. Bake as the instructions then enjoy. You can get coconut flour from most health food stores.
MORE CHOCOLATE RECIPES:
Chocolate Cake
Chocolate Cup Cakes
Naked Chocolate Cake
Chocolate Chip Cookies
Red Velvet Cupcakes
Really Good Chocolate Cake
Chocolate Truffles
Chocolate Brownies
Raw Chocolate Cupcakes
Chocolate Mousse
Contact Teresa Cutter
Hi teresa, These sounda amzing (like all ur creations!). How do u think it would go substituting half almond meal with half Oat Bran??
Stacie
Not sure about the oat bran without testing…you could try it and let me know. Can’t guarantee it without testing first. x
Teresa, these look and sound delicious. A page for me to bookmark! Where did you find the beautiful little liners?
I made them myself Lizzy – can’t buy them. Tx
looks amazing!
would hazelnut meal give the same results? what are your views on other nut meals?
cheers xx
Hazelnut meal would be lovely too ! as will walnut meal and brazil nut meal. I love the almonds because of their neutral flavour so they don’t overpower the chocolate too much. T:)
Love these Theresa, made them with Brazil nut meal, and your right,, it does give a stronger flavor, but they came out looking and tasting fantastic. I must have a sweet tooth, because I felt like they needed more sweetness, but that is an individual thing, so may add a little more honey and go heavy on the vanilla extract next time. Will definitely make these again. Threw everything in my Thermie after blitzing the nuts and so were made in five minutes easy. I appreciate your readiness to share good, healthy, but delicious meals that you have taken the time and effort to create. I am currently trying to cut down on carbs and sugar, so these are great little treats for that sweet fix. :-)
Can I use grapeseed oil instead of macadamia?
Yes you can ….you can also use olive oil or almond oil which is another favourite. x
haha!! YAYYYY!!! So excited hun, cant wait to make these!!! :) Hey next post – homemade Chocolate and Macadamia nutella!! ???? x
On it – Macadamia nut nutella coming soon ! TX
My mouth actually watered at the thought of healthy nutella. I’m obsessed.
Me too its my weakness! A healthy alternative would be amazing!
Hi T, Is there a recipe for the ‘healthy nutella’ yet? I’m hanging out for it x
The anticipated chocolate recipe has finally arrived! I just recently bought coconut oil to try out will it work in this?
Yes for sure it will. x
Hi Teresa
Do you think these would be suitable for someone with diabetes?
Thanks
They are low GI and amount of honey very low so yes definately ! x
These look amazing! I am vegan.. Is there anyway of leaving the eggs out and substituting with anything? Thanks
Yes there is a way, you can use smashed bananas or apple puree in place of the eggs ….however this will need testing as amounts will change…Tx
used 3/4 banana mashed and these turned out fantastic! thanks for the recipe. Yum!
Gorgeous, I will be making these for the kids after school today! One question – can I use my Loving Earth Raw Cacao Powder instead of unsweetened cocoa powder? Thanks Teresa xx
Love Loving Earth. Yes it’s the same thing. Tx
Thank-you xx
Would Coconut Oil work for these?
yes it would Samantha.
Yummo! Do you think they could work well without they honey if I added stevia as a sweetener?
Yes they will work with stevia for sure. I would suggest maybe adding some prunes or dates or some sort of other fruit to the mix to add a little more sweetness. You could also half the honey and replace with stevia. to balance out the taste.
Rice syrup is a great fructose free substitute for the honey too.
These look great, thank you! Just have a quick question:
How long will these keep for (and are they ok to freeze)?
could I add some frozen raspberries to the mix? Love the paper wraps, did you make them out of newspaper?
Yes Ellen ! frozen raspberries would be amazing ! 150 g
Perfect timing for today! Will you be posting the Homemade chocolate and macadamia nutella?!!! Sounds amazing!!
Hi Teresa, I know these are ‘flourless’ cupcakes, but is it possible to make them with wholemeal flour?
Sooo making these tomorrow! Thank you for all your great recipes – love gluten, dairy and refined sugar free options! xo
Thanks for another amazing recipe. Would it be ok if I omitted the vanilla? Also a question in advance – I’m looking forward to your nutella recipe but can you please tell me if you have to use sterilized jars or just any clean jar for that. Thank you!
Can these be frozen after they’re cooked?
Yes these can be frozen. :)
I made these last night and they were delicious! Thanks Teresa, I am a reformed sweet tooth with a love for baking and I’m so glad I can still enjoy baking without the guilt :-)
I added shredded coconut! it was amazing! tasted like a healthy coconut rough yummo
Made these on Saturday… big hit! Thank you!
3 great flours are buckwheat, coconut and quinoa….recipe is not the same and will need to work out the best ratio….back to you soon..:)
any news on the substitute of almond meal for spelt flour?
These are so yummy! I made mine with walnut meal and made 24 baby muffins from the mix. Really chocolatey & lovely!
Hi Teresa,
Just came across this recipe after a google search. Looks great and i can’t wait to try it.
Just wondering how you would alter the cooking time to make it as a cake rather than muffins. What size tim would you use?
I make alot of your recipes Teresa……I think your recipes are amazing!!! I have made these cupcakes several times, and they are just so moist and melt in your mouth, and definitely cure a chocolate craving….I use organic raw cacao when I make these, and substitute the honey for rice syrup….amazing!!
Have made these a few times and are an absolute favourite with all the family. Thanks for the fantastic recipes :-)
Sounds delicious! I also LOVE those newspaper cups you’ve used in the photo. Where can I get them?!
Just made these to replace Easter eggs .. they are fantastic. Going to a friend’s place for dinner tonight, taking these for our dessert with the raspberry sauce and low fat yoghurt. Love your recipes .. feeling so much healthier.
Fab with a smear of Loving Earth Chocolate Coconut butter and all fruit raspberry Jam!! Thanks Teresa
Just made these substituting coconut oil… perfect with a cuppa on a cold wet day like this. Thank you !
Kylie did you substitute the same amount (1/4) cup of coconut oil? Solid or melted?
Hi teresa,
You have changed my life and the health of my kids. I was a chocoholic. Now I substitute Cadbury dairy milk for your delicious chocololate cup cake, sliver of healthy carrot cake or gluten free blueberry muffins and I never have to feast on them. I savour the one.
I was skeptical at first using almond meal. Now I use almond meal all the time.
Regarding the chocolate cupcake recipe- I use 1/4 cup of honey. It balances out the rawness of the raw cacao powder I use.
Question- is raw cacoa better than baking cocoa
Sandra
Hey T, just made these for work, turned out amazing. Love your lil liners too. Thanks for being so inspiring. Hope your well x
Hey Tammy, nice to hear from you. ! Hope you’re well too and wrapped you love my cupcakes. xx
We love It all. Aaron and I are going to cook our way through your site, will let you know how we go. X
Hi Teresa,
I am a bit chocolate lover and these cupcakes look amazing, but I have a nut allergy, so is there anything that you can suggest as a substitute for the almond meal (other than other nut meals)?
Thank you!
Emma
hi may i know what can i substitute the macadamia and coconut oil with ? :( i don’t like the taste of it.any suggestions?
I need to try this one again. I enjoyed the first attempt but made the mistake of using a strong extra virgin olive oil instead of a lighter flavoured olive oil, so it was noticeable in the end product. I’ve invested in macadamia oil now anyway, so looking forward to round 2….
After going starch-free and sugar-free over 18 months ago, my health has improved however dessert time was always a cue to leave the room. Since I found your website, I’ve enjoyed cooking treats for myself and these chocolate cupcakes are the latest recipe of yours I’ve tried. Scrumptious! I used hazelnut meal instead of almond meal and added grated zest of an orange for that ‘jaffa’ taste.
When I’m feeling more adventurous I’d like to try adding zucchini or beetroot too. Has anyone tried this?
Also, would this recipe work as a cake?
I just made these for the millionth time but used Mesquite powder instead of cocoa and rice syrup instead of honey……they turned out beautiful! So maybe a caramel version of these?? ;)
These were very yummy and moist. Thanks Teresa!
Hi Teresa,
I would like to make these to take to my daughters school tomorrow and was wondering if you had tried them with spelt flour or buckwheat yet?
give them a go Maria ! let me know how they work out. :)
ok, doing it now will let you know, thanks
Hi Teresa,
The first batch were good but a little firm, I baked the second batch for 15minutes and they are perfect in texture but I think they really need the almond meal as they taste a little bland, also I used olive oil and the taste is quite strong through the cupcake. I’m sure the kids will love them anyway. I’m loving your recipes, especially the banana bread with spelt flour and your apple cake, my kids love them too. Thank you.
My daughter made last night for her lunch box snacks this week. She’s really pleased they are grain free and low sugar and actually taste good. We are going to try adding banana next time.
Thanks
My very first recipe I’ve made from your website (and the start of many). These were great. So nice to finally have your cake and eat it too. Absolutely love your website Teresa. I’ve completely changed the way I eat and look at food because of you and feel so much better for it. Can’t thank you enough.
Yum!!! Have made these twice this week-for 32 grade 3/4′s in my husbands class and also my pregnant sister who is suffering terribly from morning (all day!) sickness. Massive hit with everyone and def the BEST recipe I have come across for choc cupcakes…..so good I had one for breakfast-oops!
How many servings does each batch make? Looks delish and love the low carb count :)
These are delicious! Are they suitable to freeze & also any suggestions on a guilt free icing. Thankyou for your recipes, I look forward to trying them all. ; )
Hi Teresa,
Wonderful receipe, but I am a vegan. You mentioned in an earlier response to a comment that eggs can be replaced with apple puree or smashed bananas but you mentioned these will need testing as the amounts will change. Have you tested the eggless version out yet ?
Hi Teresa,
Just wondering if it would work if I put chunks of dark chocolate through the cupcakes to make gooey melted chocolatey bits!? Also could you please put up the healthy nutella recipe up!! Would love to try it, thanks :-)
Amazing recipe! We made it for a potluck dinner with friends. The crowd was pleasantly surprised to learn that they were from the category of “healthy desserts”.
Thank you so much for this recipe! This is my ‘go-to’ when we need to bring a plate, or made as mini muffins as a healthy treat for my daughters :)
Made these lovely cupcakes for the husband and his friend for the AFL grand final lunch. They were just perfect and all scoffed them down with some macerated strawberries and a scoop of vanilla bean gelato. This recipe is definitely a keeper. Thanks Teresa!
Teresa! You have changed my life! I never bake, unless I HAVE to (when my 6 year old daughter is begging and pleading for us to bake something), and then sadly it’s always been something that has come out of a box, laden with sugar and who knows what else! But now I have found you and your amazing recipes. So far everything I’ve tried has been delicious, and easy!!! My daughter and I baked these today and they are so moist and yummy! Thank you for the coconut flour suggestion, she is so happy that she’ll be able to take them to school. I just love being able to give my littlies special treats that are not only free from additives and chemicals, but that are actually full of health benefits! And what’s caught me by surprise is that I actually enjoy baking now and feel so proud when I produce something that tastes so good. From the bottom of my heart, thank you!!!
You’ve made my day Kerry ! thank you for your kind words and I am so happy you love them. :) x
love the liners! these look amazing…i can’t wait to make them!
making these now, batter is yummy :)
Thank you so much for sharing your recipes! I baked them this weekend with avocado oil instead of macadamia oil and they were delicious!
I was stuck with buying gluten free mixes for my son because I was intimidated by the pure science of gluten free baking but your recipes make it easy!
Wow, yum! This is the third recipe I have tried from your site (the first sweet recipe though) and the success rate is 100%! Both my husband and I LOVE your recipes, and they are now going to be a permanent feature in our weekly meals.
One question on the cupcakes, they tasted amazing but I only ended up with 8 cupcakes! Have a done something wrong with the batter or do you just use smaller cupcake tins? My tray holds about 100ml in each cupcake hole – what capacity do you use in the recipe above? I used coconut oil and rice malt syrup as substitutes, not sure that would have made a difference?
Thanks!
Hi T. Love the look of these! Thank you for all your great ideas. Just check the sub suggestion if coconut flour is it correct that its only 1/4 cup coconut instead of the 1 1/2 cups almond flour? I know that coconut absorbs liquids but worried that the 1/4 cup is too little. I trust you totally but worried I’m going to waste my time if I don’t double check. Linzi xx
All good honey – this is correct ! hope you’re well xxx :)
Thanx Teresa. I tried them and they were a real hit! I think they lasted all of 10mins…….!!!!!!
All good in sunny QLD xx Will poss be in Syd next month so will give you a buzz for a coffee. xx
Great Idea ! x
These look delish! Would the mixture work to make a cake?
Thanks :)
I’ve been making muffins almost the same as these for a while now but add it finely grated carrot and zucchini with about 1 cup of raw cocoa powder and the kids love them…and get to eat a truck load of vegetables at the same time and don’t know it!
Thanks for a fab recipe… :)
Prepared the dry ingredients last night, so I could get up a bit earlier this morning and finish them off for my husband and I for a special anniversary breakfast! In heart-shaped muffin tins, of course ;)
Hi Teresa,
Ive made these cupcakes so many times Ive lost count! They are delicious every time :) I’m planning on making a batch of these with coconut flour this time and i was just wondering if I could add a scoop of protein powder in as well? Would this affect the measurements of other ingredients?
Dee
hi – am just making these little beauties now – but tell me more about your lovely paper cups – did you make them from newspaper or are they bought ones??
also I am adding 1 cup quiona flakes as I ran out of almond meal!
love your work .
CAt
Hi teresa, my mum, bizzylizzy gave me a link to your site as i am on a candida diet at the moment. I love these cupcakes. I made them a little differently and added vanilla pea protein powder, almond milk and less oil. They are beautiful. I am keen to make your icing, I’m just waiting on my avocados to ripen.
Thanks for all of your fantastic recipes. I have shared your link on Instagram.
Lauren
Hey Lauren – love how you adapted to cupcakes – send through the recipe and I will post it as an alternative to our readers. :) x
I made the icing today, again modified it with vanilla pea protien powder, added lactose free milk and some stevia. They were great. I took some for the girls at work and they were amazed at how delicious they were, without being too sweet, and tasted like a normal flour/suger cupcake. I will have to make them again and write down measurements before I send you the ingrediens, would love you to re-post :)
I have given your link to my friends.
Lauren
Hi Teresa I wondered if these are low GI?