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Almond Wheel Chocolate Cupcakes



  • 2 cups almond meal
  • 1/4 cup raw cacao powder
  • 1/2 tsp baking soda
  • 1/2 tsp Himalayan pink salt
  • 2 eggs
  • 2/3 cup maple syrup
  • 1/3 cup Cocobella Straight Up coconut water
  • 1 tbsp. vanilla bean extract


  • 150g dark chocolate, melted
  • 80g butter, chopped into chunks
  • 3-4 cups icing sugar, gluten free
  • 3-4 tbsp. almond milk



  1. Preheat oven to 180ºC (356ºF) and line a cupcake pan with patty liners, set aside.
  2. In a large mixing bowl, combine almond meal, cacao, baking soda and salt until well combined, set aside.
  3. In a separate mixing bowl, whisk together eggs, maple syrup, water and vanilla.
  4. Gently fold wet mixture into dry, mixing until well combined and smooth.
  5. Spoon batter evenly amongst cupcake liners, filling each liner nearly to the top rim.
  6. Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.
  7. Cool in pan for 5-10 minutes
  8. Remove and transfer to a wire rack to cool completely.


  1. In a double boiler over low-medium heat, melt dark chocolate. Begin frosting whilst chocolate melts, occasionally stirring.
  2. In the bowl of a stand mixer add butter. Using the whisk attachment, whisk the butter for 30 seconds or until just soft.
  3. Gradually add icing sugar, 1 cup at a time.
  4. If chocolate is melted, turn off heat.
  5. Add 1 tablespoon of almond milk after each addition of icing sugar until mixture is smooth and comes together.
  6. Add melted white chocolate and beat mixture for a further 1-2 minutes or until light and fluffy.
  7. Add more icing sugar or almond milk until desired consistency.
  8. Frosting should be smooth, easy to pipe and holds its shape.


  1. Prepare a piping bag with a large closed star nozzle (I used a size 11).
  2. Fill piping bag with frosting and pipe rounds on each cupcake.

Serve and Enjoy!


Store in an airtight container, in the pantry, for 4-5 days.

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