Healthy chocolate cupcakes with vanilla glaze recipe

For cupcake:

2 cups almond flour

½ cup raw organic cacao powder

½ cup full fat coconut milk

½ cup almond milk

2 tbsp melted coconut oil

2 tbsp melted chocolate chips

1 tsp baking powder

1 tsp baking soda

1 egg

For the glaze:

1 scoop vanilla protein powder

2 tbsp almond milk

1 tsp @bulletproof vanilla max powder


1. Preheat oven to 375ºF and lightly grease a muffin pan with coconut oil.

2. For the cupcakes – In a large mixing bowl, combine flour, cocoa powder, baking powder, and baking soda. Stir until well combined and set aside. In a separate mixing bowl, whisk together the egg, coconut milk, almond milk, coconut oil and melted chocolate chips. Mix well before adding to flour mixture and stir gently until combined.

3. Fill muffin tray (about ⅔ full, makes 12). Bake for 8-10 minutes. Allow to cool before applying the glaze.

4. For the glaze: Combine almond milk, vanilla protein powder and vanilla bean powder in a small mixing bowl, stirring until smooth. Add sweetener if needed.

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