Instructions

• Preheat the oven to 350°F (175°C). Grease a regular or mini muffin tin or line with paper liners.
• In a medium bowl, stir together the dry ingredients: 1/4 cup cocoa powder, 1 cup fine almond flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 3 tbsp powdered erythritol (or powdered sugar) until evenly combined.
• In a separate bowl, whisk 2 large eggs (or 2 flax eggs if using the vegan option) with 1/4 cup milk of choice until smooth.
• Pour the wet mixture into the dry ingredients and gently stir with a spatula or spoon until just combined and no large dry streaks remain. Do not overmix.
• Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
• Bake mini cupcakes for 10 minutes or regular cupcakes for 15 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
• Remove the pan from the oven and cool the cupcakes in the pan on a rack until completely cool—they will firm up as they cool.
• Run a knife around the edges of each cup to loosen the cupcakes, then carefully pop them out. Frost or serve as desired.