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Fabulous Grain-Free Night-And-Day Cupcakes

Servings 12 -24 cupcakes


for the cakes:

  • 1/4 cup cocoa powder
  • 1/4 cup hot water
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 2 cups almond flour
  • 1/2 cup arrowroot starch
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup very soft butter
  • 2 teaspoons vanilla extract or paste
  • 2 tablespoons milk

for the frosting

  • 1 1/2 cups powdered sugar
  • 4 ounces cream cheese
  • 1 tablespoon milk


  • edible glitter
  • sprinkles


  • Preheat oven to 400°.
  • Combine cocoa and water to form a paste; set aside.
  • Combine sugars, almond flour, arrowroot, baking powder, salt, eggs, butter, and vanilla in a large bowl; mix until smooth. Stir in cocoa paste and milk.
  • Line muffin tin with liners. If using extended height liners, you can make 12 cupcakes. If using regular liners, you will make about 24. Fill liners to 2/3 full.
  • Bake at 400° for 20 minutes or until toothpick inserted into the center of the cakes comes out clean. Let cool.
  • Meanwhile, combine powdered sugar, cream cheese, and 1 tablespoon milk in a medium bowl. Whip with an electric mixer until smooth and fluffy. Spread over or pipe onto cupcakes. Sprinkle with edible glitter and sprinkles, if desired.


because the cupcake liners i used extended the height of my muffin tins, i made larger cupcakes. therefore i doubled nigella's original recipe for the cakes, but kept the frosting the same. if you have regular cupcake liners, you can halve the cake ingredients listed here to yield only 12 cupcakes. keep the frosting ingredients the same, though!