Cocoa Almond Flour Coconut Frosting Cupcakes for Easter

Spring just got sweeter 🌸 My Cocoa Almond Flour Easter Cupcakes are topped with a dreamy coconut yogurt–based frosting that’s rich, chocolatey, and unbelievably light. Made with gluten-free almond flour and all-natural ingredients, every bite is soft, moist, and full of wholesome flavor—no guilt, just pure celebration. Perfect for Easter brunch, spring gatherings, or a cozy moment with coffee, these cupcakes prove that better-for-you baking can still taste completely indulgent.

Ingredients

Chocolate Cupcakes

2 cups of cocoa almond flour

1/2 teaspoon of baking powder

1/2 teaspoon salt

1/3 cup coconut oil or almond oil

1 cup Monk fruit or coconut sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup buttermilk (I use 1 Tbsp Greek yogurt and ½ cup almond milk cream together)

1/2 cup of hot coffee or hot water

Chocolate Ganache Filling

½ cup semi-sweet chocolate, finely chopped

2/3 cup heavy cream (I use ¾ cup almond milk with 1 tablespoon of Greek yogurt blended)

Frosting

Coconut Frosting with ½ cup unsweetened coconut

Directions

Preheat the oven to 350 F. Line your muffin tin and spray with avocado oil.

In a bowl, whisk the cocoa almond flour, baking powder, and salt together. Set aside. In another bowl, whisk the oil, sugar, egg, vanilla, and buttermilk together until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter should be on the side.

Pour or spoon the wet batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 12-15 cupcakes.

Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.

For the chocolate ganache. Place finely chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a spatula, very slowly stir until chocolate has melted and mixture is smooth. Ganache is thin. The finer you chopped the chocolate, the quicker it melts with the cream. Once ganache is smooth, let it sit at room temperature for 1 hour to thicken before filling the cupcakes.

Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled—and even chilled for 20–30 minutes in the refrigerator if they’re particularly sticky on top—before filling and topping.

Next, using a sharp knife or a cake digging hole maker, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. Spoon some of the chocolate ganache inside each carved-out cupcake, however much will fit. Slice off the bottom piece of cupcake you removed and gently press the round piece back on top of the filling. Now you’re all set to frost your cupcakes.

Frost your cupcake with coconut frosting and sprinkle some shredded coconut on top. Decorate with candy eggs if you like or jellybeans.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.