Project Description

Yield: 30 cupcakes

Prep Time: 25 min

Total Time: 50 min

Bake Time: 24 ~ 26 min


Double Chocolate Cupcakes
  • 2 cups BakeGood Almond Flour Blend
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ cup butter or margarine, softened
  • 1½ cups sugar
  • 3 eggs
  • ¾ cup sour cream
  • 4 oz dark chocolate, melted
  • 1 tbsp pure vanilla extract
  • ¾ cup whole milk
Strawberry Frosting
  • ½ cup butter or margarine, softened
  • ½ tsp pure vanilla extract
  • ¼ tsp salt
  • 2½ cups powdered sugar
  • 3 tbsp strawberry jam
  • 1 tbsp milk


Preheat oven to 350ºF. Grease or line muffin cups with paper liners.

Whisk together BakeGood Almond Flour Blend, cocoa, and baking soda in a medium bowl and set aside. In a large mixer bowl, cream butter and sugar. Add eggs one at a time, followed by sour cream, melted chocolate, vanilla, and milk. Gradually mix dry ingredients into wet ingredients until well blended.

Fill muffin cups 2/3 of the way full. Bake for 12 minutes; rotate pans and bake an additional 12 to 14 minutes or until wooden pick inserted in the center comes out clean. Cool five minutes and then remove from pans onto wire rack. Cool completely before frosting.

To make frosting, beat butter, vanilla, and salt until creamy. Add strawberry jam, followed by powdered sugar. Beat until fluffy and well mixed. Adjust with milk, one teaspoon at a time, until desired consistency is reached.