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Writer's pictureMary-Jo Burt

The Only Chocolate Cupcake Recipe You'll Need

It says it in the title - This really is the only recipe you need for sugar-free chocolate cupcakes!

Lately I have been quiet with uploading new recipes - Life has just been busy and I am lacking in some motivation, but I have been watching the recent traffic on my blog and seeing visitors on the daily from all around NZ and around the world! Thank you for being here!


I promised this recipe on my Instagram a few weeks ago and thought what better time to upload it than right before another holiday season - Easter!

Easter is always a holiday that's just drenched in all things chocolate - And of course hot cross buns! This year we've bought some Vitawerx chocolate bunnies and Justines Hot Cross Buns recipe - If we've done Christmas sugar free, we can absolutely do Easter sugar free too!


I wrote this recipe out back when I restarted keto, it is an adaption to my chocolate cake I used to bake for my business. It is so important for me to be able to convert recipes I loved previously into a keto friendly version, this way I never feel like I'm missing out, going without, or sacrificing!

These cupcakes tick all the boxes for me - Texture, rich chocolate taste and everyone's favourite word: moist.

The secret to the rich flavour comes from the addition of coffee - You wont taste any coffee but it brings out a more intense chocolate flavour!


My buttercream recipe is still a work in progress - but let me tell you...

Take one of these cupcakes, break it open with a dollop of Pics peanut butter and a swirl of whipped cream on top - heaven!

So lets get into it!


Shopping list:


  • Almond flour

  • Coconut flour

  • Cocoa Powder

  • Sweetener

  • Xanthan Gum

  • Baking Powder

  • Baking Soda

  • Coconut Milk

  • Canola Oil (Or olive oil if you don't mind the taste coming through)

  • Instant coffee

  • Eggs

  • Vanilla essence

  • Cupcake liners

Preheat oven to 180 degrees Celsius on normal bake and line a cupcake tray with liners.

In a medium size bowl, sift together almond flour, coconut flour, cocoa, sweetener, xanthan gum, baking powder, and baking soda.

In a second bowl, crack two eggs and whisk until bubbles start to form. Add oil and mix well - this is so important! In my years of baking if I ever learnt anything - it was that if your oil is even slightly separated from the ingredients, it doesn't bake as good as it should - and often id experience oily baked goods - so just mix really well! Next add in your vanilla, then coconut milk, and lastly, two teaspoons of coffee mixed into 1/2 cup hot water.

Add the wet ingredients to the dry, mix well and transfer to the cupcake tray. I use a cupcake/ice cream scoop, but if you don't have that - then its approx. 1/4 cup per serve.

Bake for 30 minutes, or until a fork comes out clean.


This recipe yields 8 cupcakes, and come out at just 2g net carbs per serve!

If you already have a sugar free buttercream recipe then by all means use that - otherwise you cant go wrong with some peanut butter and whipped cream!


Chocolate Cupcakes

Serves 8


Ingredients:

3/4 cup almond flour

1/4 cup coconut flour

6 tablespoon cocoa powder

1/2 cup sweetener

1 teaspoon xanthan gum

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup coconut milk

1/4 cup canola oil

2 eggs

1 teaspoon vanilla essence

1/2 cup hot water mixed with 2 tsp coffee


Method:

  1. Preheat oven to 180 degrees Celsius on normal bake and line a cupcake tray with 8 liners.

  2. In a medium sized bowl, sift together almond flour, coconut flour, baking powder, baking soda, xanthan gum, cocoa and sweetener.

  3. In a separate bowl, whisk two eggs until bubbles start to form.

  4. Add in oil, and whisk well until completely incorporated.

  5. Add vanilla and milk in, whisking well.

  6. Mix together 2 tsp of coffee in 1/2 cup water and add in as the final ingredient.

  7. Pour the liquids into the center of the dry ingredients and stir from the center of the bowl outwards. You may want to use a spatula or wooden spoon for this as the mixture will thicken up.

  8. When combined, scoop out into the cupcake tin with an ice cream scoop or 1/4 cup.

  9. Bake in the center of the oven for 30 minutes, or until a fork comes out clean.

  10. Cool on a baking tray before decorating.

Per serve: (Not including toppings)

Net carb: 2g Protein: 5g Fat: 15g


Have you made this recipe?

Let us know by tagging us on our Instagram! @ohmygoodness_nz







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