I'm a self confessed chocoholic (in search of a 12 step group) and I've been missing chocolate cupcakes since I went low carb. I've found many recipes, but none have been good enough, until now. Either the texture was wrong or you knew you were eating low carb/sugar fee. I took a yummy, moist cupcake recipe and reworked it. It took one batch trashed and 2 others to refine it, but I came up with a recipe that is better than most full carb/sugar ones. Take my word for it, no one will know they're low carb and sugar free; not unless you tell them.
Number of Servings: 18
Ingredients:
½ cup Carbalose flour (do not substitute
with Carbquick, texture will be wrong)
½ cup AP flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Sugar substitute equal to 1 cup sugar; (I use Sola and liquid Sucralose)
1 large egg
½ cup buttermilk (can use almond milk with 1tsp lemon juice added)
½ cup flavorless oil
¾ tsp vanilla
7 tbsp cocoa powder
½ cup hot coffee
Directions:
1) Preheat oven to 300°F and put cupcake liners in muffin tins.
2) Mix cocoa powder into hot coffee until dissolved and let steep for 10 minutes.
3) Combine the first 6 ingredients in a large bowl and whisk together. Set aside. Combine the egg, buttermilk, oil and vanilla in another bowl.
4) Add the wet ingredients to the dry ingredients and mix until combined. Add cocoa/coffee mixture to the batter and mix until combined, don’t over mix. Batter will be thin-ish. Taste for desired sweetness and add sweetener or cocoa to taste.
5) Fill each liner about ¾ full and bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs. Do NOT over bake.
6) Remove the cupcakes from oven and carefully move to a cooling rack to cool.
7) Buy or make your favorite sugar free frosting to pipe on your cupcakes and enjoy!
(I've included my sugar free frosting recipe below but it's nutritional information is separate because I don't know how much frosting you will use per cupcake.)
Serving Size: 18 cupcakes
Nutritional Info: Servings Per Recipe: 18
Amount Per Serving: (1 cupcake without frosting)
Calories: 85.1
Total Fat: 7.0 g
Sodium: 146.2 mg
Potassium: 54.1 mg
Total Carbohydrate: 5.3 g
Dietary Fiber: 1.6 g
Net Carbs 3.7 g
Sugars: 0.4 g
Protein: 2.2 g
Chocolate Frosting:
Ingredients:
1¼ cups softened, unsalted butter
8 oz. 80% cocoa chocolate, melted
3 Tbsp cocoa powder
3 cups powdered sweetener
pinch of salt
4-5 Tbsp evaporated milk
Directions:
1) To make your powdered sweetener, put sweetener in a spice grinder or a high-speed blender and process until it turns into a powder. It will be about a 3 to 1 ratio. I prefer to make my own because I have not found a premade one that I like and doing it myself is cheaper.
2) Break chocolate into pieces in a microwave safe bowl and heat on high in 10 second intervals, stirring vigorously in between. Do not melt completely in microwave. The last bit of melting should be done by stirring until it is smooth, otherwise you may over cook it. Set aside to cool.
3) Beat the butter until smooth. Add the cooled, melted chocolate and mix until well combined. Add the cocoa powder and mix until smooth. Add about half of powdered sugar and 2 Tbsp of milk and mix until well combined.
4) Add remaining powdered sugar and salt and whip for 2 minutes to add air and add fluffiness. Add remaining milk as needed to get the right consistency of frosting. Whip for 1 more minute.
5) Pipe or spread frosting on cupcakes or it can be stored in the fridge for up to a week. Return to room temperature and re-whip before using.
Amount Per Serving: (18 - 2 Tbsp servings)
Calories: 123.8
Total Fat: 13.4 g
Cholesterol: 35.6 mg
Sodium: 5.5 mg
Total Carbs: 27.6 g
Dietary Fiber: 27.6 g
Total Net Carbs: 0 g
Protein: 0.5g
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