Almond Butter Filled Devil's Food Cupcakes (Grain-free, Paleo, and Very Delicious!)
Gluten-free, grain-free cupcakes with almond butter filling. Delicious!
  • ¾ cup almond flour
  • ¼ cup cocoa powder (or carob powder)
  • ½ teaspoon baking soda
  • ⅛ teaspoon cream of tartar
  • ¼ teaspoon Himalayan salt
  • ½ cup xylitol or coconut palm sugar
  • ¼ teaspoon powdered stevia extract (or 4-6 packets stevia)
  • 3 tablespoons coconut oil, melted
  • 2 eggs
  • ½ teaspoon pure vanilla extract
  • 2 tbsp. strong coffee (or herbal coffee)
  • Almond Milk, as needed
  • ¼ cup almond butter
  • 2 tbsp. butter or coconut oil, softened
  1. Preheat oven to 350 degrees.
  2. Line cupcake sheet with 9 cupcake liners.
  3. In a medium mixing bowl, sift together almond flour, cocoa powder, baking soda, cream of tartar, and salt.
  4. Mix the xylitol or coconut palm sugar with the stevia. Add to flour mixture.
  5. Mix to combine.
  6. Add the melted coconut oil, eggs, vanilla extract, and coffee in the flour mixture. Stir well to combine.
  7. If batter is too thick (depending on the almond flour or cocoa powder you are using), stir in almond milk, one tablespoon at a time, until a cake batter consistency is reached.
  8. Fill each cupcake liner with 3 tablespoons of batter (or until ⅔ full).
  9. Bake for 25 minutes, or until a fork inserted in the centre of the cupcakes come out clean.
  10. Let cool completely.
  11. Carve out a hole on top of each cooled cupcake, about ¼ of the top of the cupcake and ½ way down. Reserve the top that you carved out, as you will need to place it back after filling the centre.
  12. Beat together the almond butter, butter or coconut oil, and sweetener (if using) together until smooth.
  13. Place 1 teaspoon of the almond butter filling in the carved out centre of each cupcake.
  14. Place the top back on the cupcake.
  15. Frost the cupcake with the recipe below.
Recipe by The Healthy Advocate at