Chocolate Cupcake Recipe- Almond Flour, Pecan Coconut Frosting

Last Updated on 4 months by Neha Deshmukh

Chocolate Cupcakes With Pecan Coconut Frosting

Introduction

Oh, these cupcakes! They’re seriously good. I first made these when I was craving something a little decadent, but still wanted to feel good about what I was eating. The result? A moist, chocolatey cupcake topped with a dreamy pecan-coconut frosting that’s just… chef’s kiss. They’re perfect for a little self-care treat, a birthday, or honestly, just because. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average cupcakes. We’re talking a delicious almond flour base, rich cacao flavor, and a frosting that’s both nutty and subtly sweet. Plus, they’re naturally gluten-free! They’re a little bit special, a little bit different, and a whole lot delicious. You’ll love how surprisingly easy they are to make, too.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup almond flour (about 96g)
• ½ cup raw cacao powder (about 40g)
• ¼ cup coconut flour (about 30g)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup maple syrup (about 240ml)
• ¾ cup ghee or grassfed butter, melted (about 170g)
• 2 teaspoons vanilla extract
• 4 eggs
• ½ cup dairy-free chocolate chips (about 85g)

For the Pecan Coconut Frosting:

• 1 cup chopped pecans (about 120g)
• 1 cup finely shredded coconut (about 100g)
• 5 pastured egg yolks
• 1 (13.5 ounce) can full-fat coconut milk (about 400ml)
• 1 cup coconut sugar (about 200g)
• ½ cup ghee or grassfed butter (about 113g)
• 1 teaspoon vanilla extract

Ingredient Notes

Let’s talk ingredients! A few things will really make these cupcakes shine:

• Almond Flour: This is our gluten-free base, giving the cupcakes a lovely tender crumb. Make sure it’s finely ground for the best texture.
• Raw Cacao Powder: I love using raw cacao for its rich chocolate flavor and all those lovely antioxidants. You can use regular cocoa powder if you prefer, but the flavor will be slightly different.
• Ghee or Butter: I often use ghee for a slightly nutty flavor, but grassfed butter works beautifully too! The fat content is key for a moist cupcake.
• Full-Fat Coconut Milk: Don’t skimp here! Full-fat coconut milk is essential for a thick, creamy frosting. The lighter versions just won’t give you the same results.
• Pecan & Coconut Combination: This is where the magic happens! The pecans add a lovely crunch and warmth, while the coconut brings a subtle sweetness and tropical vibe. It’s a match made in heaven.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a cupcake tin with liners.
2. Dry Ingredients: In a large bowl, whisk together the almond flour, cacao powder, coconut flour, baking soda, and salt.
3. Wet Ingredients: In a separate bowl, mix the maple syrup, melted ghee (or butter), and vanilla extract. Pour this into the dry ingredients and mix until smooth.
4. Eggs In: Add the eggs one at a time, blending well after each addition.
5. Chocolate Chips: Gently fold in the dairy-free chocolate chips.
6. Bake: Divide the batter evenly into the prepared cupcake liners. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
7. Toast Coconut & Pecans: While the cupcakes are baking, toast the chopped pecans and shredded coconut on a baking sheet for 8-10 minutes, stirring halfway through. Watch them carefully – they burn easily!
8. Frosting Time: In a saucepan, whisk together the egg yolks, coconut milk, and coconut sugar over low-medium heat. Cook for about 5 minutes, stirring constantly.
9. Thicken It Up: Increase the heat to medium and add the butter and vanilla extract. Continue stirring constantly for 15-20 minutes, until the frosting thickens enough to coat the back of a spoon.
10. Add Nuts & Cool: Remove from heat and mix in the toasted pecans and coconut. Let the frosting cool completely before spreading it on the cupcakes.

Expert Tips

• Don’t overbake the cupcakes! They’re best when they’re still slightly moist.
• For a smoother frosting, you can strain it through a fine-mesh sieve after it’s cooked.
• If your frosting is too soft, pop it in the fridge for 15-20 minutes to firm up.

Variations

• Vegan Adaptation: Use an egg replacer (like flax eggs) for the eggs and dairy-free butter for the ghee/butter.
• Gluten-Free: These are already gluten-free thanks to the almond flour!
• Spice Level: My friend Priya loves adding a tiny pinch of cayenne pepper to the frosting for a little kick. It’s surprisingly good!
• Festival Adaptations: During Diwali, I love adding edible gold sprinkles to the frosting. For Christmas, red and green sprinkles are a must!

Serving Suggestions

These cupcakes are delicious on their own, but they’re even better with a cup of chai or a glass of cold almond milk. They also make a lovely addition to a dessert platter.

Storage Instructions

Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

1. Can I use a different type of flour instead of almond flour? While you could try, almond flour really is key to the texture of these cupcakes. Other flours will likely result in a denser, drier cupcake.
2. What’s the best way to ensure the cupcakes are moist? Don’t overbake them! And using enough fat (ghee or butter) is also crucial.
3. Can the frosting be made ahead of time? If so, how should it be stored? Yes! You can make the frosting a day or two in advance. Store it in an airtight container in the refrigerator. You may need to re-whip it slightly before using.
4. What is the purpose of using ghee in this recipe? Can I substitute it? Ghee adds a lovely nutty flavor and richness. You can absolutely substitute it with grassfed butter, but the flavor will be slightly different.
5. How can I adjust the sweetness level of the cupcakes and frosting? Reduce the amount of maple syrup in the cupcakes or coconut sugar in the frosting. You can also add a pinch of salt to balance the sweetness.
6. Can I freeze these cupcakes, both frosted and unfrosted? Yes! Unfrosted cupcakes freeze beautifully. Wrap them individually in plastic wrap and store them in a freezer-safe container for up to 2 months. Frosted cupcakes can also be frozen, but the frosting texture may change slightly.