Makes: 12 cupcakes | Preparation Time: 5 minutes | Baking Time: 20 to 25 minutes
1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Line a standard 12-cup nonstick muffin pan (gray, not black) with liners.
2. Place the almond meal in a food processor. (If using whole almonds, grind the nuts to a fine, meal-like texture.) Add the brown sugar, cocoa, eggs, oil, vanilla, and salt and process for 30 to 40 seconds. Scrape down the side of the bowl with a spatula and process for another 30 seconds or until the mixture is thoroughly blended. Divide the batter evenly among the muffin cups, using about 1/4 cup batter for each cupcake.
3. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes for 15 minutes in the pan on a wire rack, then transfer them to the wire rack to cool completely. Dust with powdered sugar before serving.
Storage: Store leftovers at room temperature, tightly covered, for up to 3 days.
Per Cupcake: 390 calories; 10g protein; 31g total fat; 3g fiber; 22g carbohydrates; 62mg cholesterol; 117mg sodium
Layer Cake: Bake in a 9-inch nonstick springform pan (gray, not black) lined with parchment paper until a tester inserted into the center comes out clean, 35 to 40 minutes. Cool the cake in the pan for 15 minutes on a wire rack. Gently run a knife around the edge of the pan to loosen the cake. Invert the cake onto a serving plate, discard the paper, and let the cake cool completely.