Chocolate Almond Cupcakes

Name: Chocolate Almond Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1/2 cup cocoa powder; 1 cup granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 1/2 cup milk; 1/2 cup vegetable oil; 1 tsp vanilla extract; 1/4 cup boiling water; 1/2 cup unsalted butter, softened; 1 cup almond butter; 2 cups powdered sugar; 2 tbsp milk; 1 tsp vanilla extract

Highlighted under: Sweet Dessert Recipes

When I first decided to combine rich chocolate with the subtle nutty flavor of almonds, I was hopeful that the result would be delightful, and it truly is! These Chocolate Almond Cupcakes are incredibly moist, with a tender crumb that perfectly complements the creamy almond butter frosting. I love how the recipe is simple yet produces a luxurious treat. Whether for a special occasion or just because, these cupcakes are sure to impress anyone who takes a bite.

Created by

Emily

Last updated on 2026-01-30T00:25:28.334Z

I remember the first time I tasted chocolate and almond together; it was a flavor combination that stayed with me. Wanting to recreate that experience, I experimented with these cupcakes. Using almond flour adds not only texture but also a deeper flavor that pairs wonderfully with the chocolate. The key is to balance the sweetness; I recommend using a good quality cocoa powder for an intense chocolate flavor.

One of the best tips I discovered while perfecting these cupcakes is to let the batter rest for a few minutes before baking. This allows the flour to hydrate fully, resulting in an even more moist cupcake. Topped with a light almond butter frosting, each bite is a delightful marriage of flavors that keeps me coming back for more!

Why You'll Love These Cupcakes
Decadent chocolate flavor with a hint of almond
Ultra moist texture that makes you want another
Beautifully frosted, perfect for any gathering or treat-yourself moment

Understanding the Ingredients

The combination of all-purpose flour and almond flour in these cupcakes creates a uniquely satisfying texture. The all-purpose flour provides structure, while the almond flour adds moisture and a subtle nuttiness. If you want a gluten-free option, you can try substituting the all-purpose flour with a 1-to-1 gluten-free flour blend, though the texture may vary slightly.

Cocoa powder is essential in this recipe for providing a deep chocolate flavor. For the best results, opt for Dutch-processed cocoa powder, which has a smoother flavor profile and darker color. If you're looking for a more intense chocolate flavor, consider increasing the cocoa powder to 2/3 cup, but be sure to balance it with a touch more sugar to maintain sweetness.

Key Techniques for Success

When mixing the wet and dry ingredients, it's crucial to avoid overmixing; a few lumps in the batter are perfectly fine. Overmixing can lead to dense, heavy cupcakes instead of the light, airy texture you're aiming for. Just mix until you see no dry flour—this will help keep the cupcakes tender.

Baking time is also important; check for doneness at the 15-minute mark by inserting a toothpick into the center of a cupcake. If it comes out clean or with only a few crumbs clinging to it, they're ready to come out. If the toothpick has wet batter, return them to the oven for an additional 2 to 3 minutes. Keep an eye on them to avoid overbaking, which can dry out the texture.

Frosting Tips and Customization

For the almond butter frosting, ensure your butter is truly softened—this will help achieve a creamy texture without lumps. If you're in a hurry, you can microwave the butter for 10 seconds at a time until soft, but avoid melting it completely as this will ruin the frosting's consistency. I personally like to use a food processor to mix the frosting for an ultra-smooth finish.

Feel free to customize your frosting by adding a pinch of salt to enhance the sweetness or incorporating vanilla extract to amplify the flavors. If you're looking for a chocolate twist, consider mixing in a couple of tablespoons of cocoa powder for a chocolate almond frosting. This adds another layer of deliciousness that pairs beautifully with the cupcake base.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1/2 cup almond flour
1/2 cup cocoa powder
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup milk
1/2 cup vegetable oil
1 tsp vanilla extract
1/4 cup boiling water

For the Frosting

1/2 cup unsalted butter, softened
1 cup almond butter
2 cups powdered sugar
2 tbsp milk
1 tsp vanilla extract

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, almond flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract together.

Combine Mixtures

Gradually fold the wet ingredients into the dry ingredients until just combined. Stir in the boiling water until the batter is smooth.

Bake

Divide the batter evenly among the cupcake liners and bake for 15 minutes or until a toothpick comes out clean.

Make the Frosting

In a bowl, beat the softened butter and almond butter together. Gradually add powdered sugar and milk, mixing until smooth and creamy.

Frost the Cupcakes

Once the cupcakes are cool, generously frost them with the almond butter frosting. Enjoy!

Pro Tips

For extra almond flavor, try adding a sprinkle of almond extract to the frosting or even in the cupcake batter.

Storage and Make-Ahead Tips

These cupcakes can be made a day in advance, which makes them perfect for parties or gatherings. Store them in an airtight container at room temperature for up to three days. For longer storage, freeze the unfrosted cupcakes. Place them in an airtight container or freezer bag, and they can last up to three months. When ready to enjoy, simply thaw, frost, and serve.

If you plan to freeze the frosted cupcakes, ensure they are initially chilled. Once the frosting firms up, you can wrap them individually in plastic wrap and then place in a freezer-safe container. This helps maintain the frosting's integrity and shape while frozen, ensuring that they taste fresh when you’re ready to eat them.

Serving Suggestions

These Chocolate Almond Cupcakes not only taste fantastic but also look beautiful on any dessert table. You can garnish them with slivers of toasted almonds for added texture and visual appeal or sprinkle a dusting of cocoa powder or powdered sugar on top for a touch of elegance. This is especially lovely when serving them to guests at functions.

If you’re serving these at a gathering, consider pairing them with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness and elevate the dessert experience. Serve with a side of fresh berries; their tartness complements the sweetness of the cupcakes beautifully, creating a delightful contrast.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute gluten-free all-purpose flour in place of regular flour.

→ How should I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

→ Can I freeze these cupcakes?

Absolutely! They freeze well. Just wrap them tightly in plastic wrap and freeze for up to 3 months.

→ What can I use instead of almond butter?

You can substitute with peanut butter or any nut butter of your choice if you prefer.