Decadent Chocolate Mini Cupcakes

I have been craving chocolate like it’s my job lately. I wanted chocolate cake. A big, delicious, chocolate cake with thick chocolate frosting. That’s why I made these delicious cupcakes. However, if you want to make a full cake, you could quadruple the recipe to make a nice layer cake.

The cakes are perfectly moist, perfectly sweet and oh-so-chocolatey. The frosting is creamy and delicious and, most importantly, rich. When you’re craving chocolate, these low carb, gluten free cupcakes will put your cravings out of business.

Decadent Chocolate Mini Cupcakes

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Makes 15 mini cupcakes. NUTRITION (PER MINI CUPCAKE): 140 calories, 3 g carbs, 1.5 g fiber (1.5 net carbs), 14 g of fat, 4g protein

Ingredients

  • 3 T Whey protein powder, unflavored, vanilla or chocolate (I used Jay Robb)
  • 1 C almond flour, sifted
  • 2 1/2 T unsweetened cocoa powder
  • 1 egg
  • 4 T butter, softened
  • 2/3 C sweetener (I used Swerve)
  • 1/2 tsp. vanilla extract
  • 3 T water
  • 1/8 tsp. salt
  • 1/2 tsp. baking soda

Instructions

  1. Preheat oven to 350 degrees. (I used a mini cupcake maker instead.)
  2. Line 15 mini muffin wells in a pan with a paper liner or grease (alternately, prepare 6 traditional size cupcakes.)
  3. In a medium bowl, beat together butter, sweetener and vanilla until smooth and creamy.
  4. Add in egg and beat again until smooth.
  5. Add in protein powder, almond flour, salt and baking soda and beat. Mixture will be thick.
  6. Add in water to thin the batter just a bit and beat until smooth.
  7. Scoop batter into muffin wells until 3/4 full and bake on the middle rack for about 10 minutes (for mini size cupcakes-- larger ones will take approx. 15).
  8. Remove cupcakes and cool completely.
  9. Frost cupcakes with chocolate icing (recipe follows)
  10. Chocolate Frosting:
  11. In a medium bowl, beat together 4 T of softened butter and 4 T of non-hydrogenated palm shortening (this ingredient makes for a smoother frosting, but if you don't have it, you can use just a full stick of butter instead.) Add in 3 T unsweetened cocoa and 1 C powdered sweetener of your choice and beat until smooth and creamy.

 

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Ingredients

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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