Chocogram Cupcakes

Chocogram Cupcakes

What’s the secret to the texture of these cupcakes? We add ground Chocolate Honeygrams to the almond flour cake batter, resulting in a gluten-free chocolate cupcake that just might be the best you’ve ever tasted!


2 packages Chocolate Honeygrams
1 3/4 cups almond flour
2 1/2 tbsp cocoa powder
1/2 tsp baking powder
3 eggs
1/2 cup maple syrup
1/4 cup melted butter
1 tsp vanilla extract
1/2 cup bittersweet chocolate chips
1/4 cup 35% heavy cream


Make the cupcakes:

  • Preheat the oven to 325 degrees F.
  • Line a 12-cup muffin tin with paper liners.
  • Put Honeygrams in food processor or blender and pulse into fine crumbs.
  • Put crumbs, almond flour, cocoa powder, and baking powder in a large bowl. Whisk together and set aside.
  • Put eggs in a medium bowl and beat slightly.
  • Whisk in maple syrup, melted butter and vanilla extract.
  • Add the wet ingredients to the flour mixture. Mix until combined.
  • Divide batter evenly among prepared muffin cups.
  • Bake 20 to 22 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
  • Cool cupcakes in pan for 5 minutes, then remove them to a wire rack.  Cool 15 minutes.

Make the frosting:

  • Put chocolate chips in a medium bowl.
  • Put cream in a small saucepan over medium-low heat and bring cream to a slight simmer.
  • Pour cream over chips and stir until chips melt and mixture is smooth.
  • Frost cupcakes and allow them to rest at room temperature 10 minutes.

Tip: Decorate cupcakes with additional Chocolate Honeygram pieces or crumbs.

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