Almond Butter Chocolate Chip Cupcakes

Almond Butter Chocolate Chip Cupcakes are a healthy and delicious treat. The recipe uses a protein rich replacement for butter – Almond Butter!

Almond Butter Chocolate Chip Cupcakes Recipe |Healthy, Eggless (Vegan)

Howdy peeps?! It’s Monday and I am weirdly happy. Perhaps it is because Christmas is right around the corner and I’m getting quite the (positive) feedback for my one-recipe-a-day marathon. 🙂 My job is to give you as many options as possible and if you even choose to make one of the hundreds of recipes I have up here, I consider my mission successful.

Speaking off success, my Almond Butter was one of the most well received recipes last month. SO here is another healthy cupcake recipe for you using Almond Butter!  Almond Butter Chocolate Chip Cupcakes Recipe |Healthy, Eggless (Vegan) I didn’t feel the need to use any fat (shortening) for this recipe. The Almond Butter & Yogurt together lend enough fat to keep these cupcakes soft. But if you want, you can add 3-4 tablespoons of vegetable oil too. If you are a Vegan, you can use Vegan yogurt (or Soy milk) as well. The Chocolate Chips just add to the beauty of these cupcakes and are by no means a necessity. I really don’t know why you wouldn’t want to add them though! 😉

Almond Butter Chocolate Chip Cupcakes Recipe |Healthy, Eggless (Vegan)

Almond Butter Chocolate Chip Cupcakes

(If you’re using fresh almond butter, it is fine. If you have refrigerated it, chances are it may be a little too thick to cream well. In that case, you can warm it for 10 seconds in the microwave)

Add sugar to almond butter. Mix well for 1-2 minutes to get a creamy mixture.
Almond Butter Chocolate Chip Cupcakes Recipe |Healthy, Eggless (Vegan)

Add the yogurt / sour cream / buttermilk / soymilk and mix to form a smooth mixture. (If you want, you can also add 3-4 tablespoons of Oil and mix)
Almond Butter Chocolate Chip Cupcakes Recipe |Healthy, Eggless (Vegan)

Sift in flour, baking powder & baking soda. Mix until dry mixture is incorporated into the wet mixture.
Almond Butter Chocolate Chip Cupcakes Recipe |Healthy, Eggless (Vegan)

Add chocolate chips (and sprinkles, if you want). Fold them into the batter to evenly distribute.
Almond Butter Chocolate Chip Cupcakes Recipe |Healthy, Eggless (Vegan)

Fill each cupcake mold upto 3/4th full with the batter. You can also sprinkle some more chocolate chips on the top of the batter.
Almond Butter Chocolate Chip Cupcakes Recipe |Healthy, Eggless (Vegan)

Bake at 150C for 20 minutes or until the cupcakes are fully cooked through.
Almond Butter Chocolate Chip Cupcakes Recipe |Healthy, Eggless (Vegan)

Let them cool completely. Store in air tight container at room temperature for 3 days (in the fridge for 7 days)
Almond Butter Chocolate Chip Cupcakes Recipe |Healthy, Eggless (Vegan)

5.0 from 2 reviews
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • ⅓ cup Almond Butter (*Note 1)
  • ½ cup powdered Brown Sugar (or regular sugar) - {adjust to taste}
  • ⅓ cup Sour Cream / plain Yogurt / Buttermilk / Soymilk (more, if required) (*Note 3)
  • 1 teaspoon Vanilla Extract
  • 4 Tablespoons Vegetable Oil (*Note 2)
  • 1 cup All purpose flour
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • a pinch of Salt (optional)
  • ⅓ cup Chocolate Chips (*Note 4)
  • *** 1 cup is around 200 grams / mls
Note
  • You can use homemade or store bought Almond Butter. You can also substitute with Peanut Butter
  • Since Almond Butter itself has fat, you don't need a lot of fat to keep the cakes moist. Adding 3-4 tablespoons is more than enough. You can also skip it completely
  • If the mixture is too thick, you can add some more milk / cream / water to loosen up and form a smooth batter
  • If you don't have chocolate chips, you can use small chocolate chunks or even chocolate sprinkles. Else, leave it out to make simple Almond Butter Cupcakes
Instructions
  1. If you're using fresh almond butter, it is fine. If you have refrigerated it, chances are it may be a little too thick to cream well. In that case, you can warm it for 10-20 seconds in the microwave to soften it up
  2. Preheat oven to 160 C. Grease and line cupcake molds
  3. Add sugar to almond butter. Mix well for 1-2 minutes to get a creamy mixture. (if the butter too thick, it is okay. The mixture will become creamy in the next step)
  4. Add the yogurt / sour cream / buttermilk / soymilk and Vanilla extract. Mix to form a smooth mixture.
  5. If you want, add 3-4 tablespoons of Oil and mix well.
  6. Sift in flour, salt baking powder & baking soda. Mix until dry mixture is incorporated into the wet mixture.
  7. Add chocolate chips. Fold them into the batter to evenly distribute.
  8. Fill each cupcake mold upto ¾th full with the batter. Also sprinkle some more chocolate chips on the top of the batter.
  9. Bake at 160C for 20 minutes or until the cupcakes are fully cooked through.
  10. Let them cool completely & enjoy. Store in air tight container at room temperature for 3 days (in the fridge for 7 days)
Note
  1. If you're using convection oven, reduce the temperature to 150C and bake it longer until it is cooked. Baking in convection at higher temperatue usually causes cakes to form cracks.

** This is a part of the Holiday Bonanza on Foodomania. Come back everyday for a new treat! Or you can subscribe via email to have the recipes delivered to your inbox! 🙂

Other cupcakes you may love –

Nutella Cupcakes

Funfetti Cupcakes

Mini Chocolate Cupcakes

Vanilla Chocolate Chip Cupcakes

Nutella Lava Cake

Mawa Cupcakes (Milk cheese cupcake)

Chocolate Carrot Muffins

I’d love to see what you’re making for the Holidays! Do Follow and Share your pictures on Facebook, Twitter or Instagram! 🙂

4 Comment

  1. must try this… loved it.. too good

  2. Love these so much! Thumbs up for not using any fat! Definitely need to start making healthy choices now..

  3. Love this recipe.. so healthy and looks yummy!!

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