I Love Chocolate! I know, I know, you do too! And I LOVE cupcakes! I had a dream once about opening up a cupcake shop… long time ago. But now I CAN DREAM ABOUT CUPCAKES AND EAT THEM TOO! I seriously did a victory dance after making these. Even surprised my husband… he walks in … takes a bite… comes back where I was nursing our baby… has a HUGE smile on his face and says “These. Are. Good!”! Fist bump!!! I know, you probably get sick of me mentioning how I love to make my husband smile… but he has the most beautiful blue eyes that just twinkle when he smiles… “sigh”
Anyway… I made these again using the THM Sweet Blend which you can find at : www.trimhealthymama.com
I’ve told you over the last few desserts how much I love that stuff! I didn’t know eating healthy could be so delicious and fun!!! Loving my Trim Healthy Mama journey!!
Start by getting you dry ingredients together… Mix you wet ingredients with the THM Sweet Blend. Add the dry ingredients slowly because it will PUFF up in your face… yes, I was covered in cocoa powder…
Chop an 85% dark chocolate bar (I used a 4 oz Lindt 85% Dark Chocolate Bar) finely and add last to the batter. Mix well. I recommend using a chocolate bar because it will help make these more moist (read the note below)!
Line a mini muffin tin with cupcake liners. And put about a tablespoon scoop (not flat) of the batter in. I have a tiny cookie scoop that worked perfect!
Bake & allow to cool before icing!!
Mix up your icing while the cupcakes cool! I just used the cream cheese icing recipe from my Italian Cream Cake.
Ice the mini cupcakes! Enjoy!! These are sugar free (except for the small amount in the dark chocolate bar) & and do not have any wheat or oat flour in it. They are an S dessert! (I was going to arrange these in a pretty way for a display picture but when I came home from grocery shopping they were completely gone… my husband and kids finished them off before I got a good photo of them… oh well, I will just make them again)
** PLEASE READ- ok I feel like I need to talk a little about coconut flour here. It is NOT the same as regular flour or even almond flour. It will taste differently and have a different texture also it REALLY absorbs any liquid and can be dry if you do not add enough eggs/liquid or something to help make it moist. I am trying to use it a little more when creating recipes because it is cheaper and goes further than almond flour and has more heath benefits, plus if you have an allergy to nuts this a good alternative. I would definitely make sure to use a chocolate bar in this recipe because if you don’t it could be dry. If you don’t have one use an extra egg and or some more coconut oil or butter to help with the moist. Just my little note! 🙂
**NOTE: I have been off of sugar for over a year. My taste buds have changed so much. A little sweet goes a long way for me now where as a year ago some of the things I like now would have tasted barely sweet to me. I just wanted to throw that out there. If you think you might like things sweeter please add more sweetness to these! 🙂 And let me know, I really appreciate feedback!! 🙂
Chocolate Coconut Flour Cupcakes
- Cook Time: 25
- Total Time: 25 minutes
- Yield: 34 1x
Description
Yummy chocolate mini cupcakes without all the gluteny flour and sugar but oh so tasty!!
Ingredients
Batter
- 1 cup of coconut flour (just scoop & shake off- you can take off 2 tbsp. to make sure it wasn’t packed in)
- 3/4 cup of butter
- 1/2 cup plus 2 tbsp. coconut oil
- 7 eggs
- 4 tbsp. THM Sweet Blend if you like it more sweet than chocolate muffins add a tbsp. more (you could use Truvia but it would probably need 1/2 cup or so, also I wanted to note here as well)
- 1 tsp salt
- 1 tsp baking soda
- 1 cup of cocoa powder (if you like less dark chocolate cut the cocoa powder down to 3/4 or 1/2 cup)
- 1 tsp cinnamon
- 2 tsp vanilla
- 1- 85% dark chocolate bar chopped fine
Frosting
- 2– packages of 8 oz cream cheese bars
- 1 stick of butter (1/2 a cup)
- 4 tsp THM Sweet Blend
- 2 tsp vanilla
- 1/4 to a 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup of nuts (optional)
- 1 cup of shredded unsweetened coconut (optional)
Instructions
Batter
- Mix dry ingredients together in a bowl except the THM Sweet Blend.
- In a mixer add the butter, coconut oil, and sweetener.
- Blend well.
- Add dry ingredients slowly.
- Add eggs slowly until everything is combined well.
- Add chocolate bar pieces.
- Scoop a full tbsp. of batter (not flat) and put into mini cupcake liners.
- Bake at 300 degrees for 25 minutes exactly.
- Allow to cool completely before icing,
Frosting
- Add all ingredients but the optional nuts and coconut.
- Blend together slowly until combined.
- Add to nut & coconut last.
- Mix well then ice cooled mini cupcakes.
Notes
- This is an S dessert if you follow Trim Healthy Mama! Enjoy! **NOTE: I have been off of sugar for over a year. My taste buds have changed so much. A little sweet goes a long way for me now where as a year ago some of the things I like now would have tasted barely sweet to me. I just wanted to throw that out there. If you think you might like things sweeter please add more sweetness to these! 🙂 And let me know, I really appreciate feedback!! 🙂
Did you really mean to put it in a blender? How would that puff up in your face? I’m sorry, I’m confused!! I was thinking you used a mixer…just wanting clarification so I can make this yummy goodness!!
oh gosh I meant mixer! I will change that!!!
What is the carb count total for the recipe (or each cupcake) and what size and brand chocolate bar did you use?
I did mimi cupcakes & figured about 3 carbs per cupcake with icing so about 30 to 32 cupcakes. So like 90 – 96 carbs for the entire recipe! You can use any 4 oz 85% Dark Chocolate bar! I use Trader Joe’s or Lindt or any brand on sale!
oops that’s 32-34 cupcakes so the carb count is like 96-102 carbs for the whole recipe.
Does it have to be mini cupcakes?
I think you could make these regular just maybe use three to four tablespoons of batter… try cooking 5 minutes longer! 🙂
I have never used coconut flour before! I’m excited to try these because I love ANY kind of cupcake!
Coconut flour really absorbs everything so you have to make sure you add extra eggs and liquid. That is why I put the chocolate bar into this recipe because without it the cupcakes will be on the dry side. So try to add something into it to keep it moist. 🙂 There are a couple of really great websites out there that have wonderful recipes on it using coconut flour and how to use it. One I love is : http://www.elanaspantry.com
How many ounces of the dark chocolate? I buy mine at Aldi and the box contains several squares…so trying to decide if it’s all of them or 1. Thanks!
It’s 4 oz of chocolate but the more the better, haha!
I have a question. Is cocoa powder the same as baking cocoa? I always find my THM recipes very bitter when I use baking cocoa. Anything I can do?
Hmmm, I think it is the same. Do you mean the unsweet hard baking chocolate for melting? I use both. But for me, the KEY is adding salt in. I know that sounds crazy but it really does help with the bitterness and enhances the sweetness.
I just made these. They sounded wonderful, and the raw batter tasted fantastic. But I am really struggling with the taste of the final product. I even doubled the batch because I’ve been really missing bsked goods. I’m sorry to say I can’t get past the acrid taste of the sweetner. I’ve been totally off real sugar for 3 months+.
HELP!
Awhhh, what a bummer. I am sorry. After reading, I promptly went in and made a batch to see what needed be fixed. I added 1 tsp of salt instead of a 1/4 tsp. I think this should help with any bitterness. I have been off of sugar for over a year… wondering if that might effect the sweetness level to me. I had my little critics eat them without frosting to see what they thought. My oldest said it needed to be just a tad sweeter. I will change that too. Thanks so much for the feed back! I appreciate it!! 🙂
I tried this recipe and it was good, but the cupcake was a little dry. I will definitely give this recipe another try but add more liquids!
Thank you for telling me! Coconut flour is so different to work with! It does require a lot of extra liquid! 🙂
If I wanted to make these with a natural sugar like honey or maple syrup or coconut sugar, how much would I use in the place of THM Sweet Blend?
I would use a 1 cup of honey or maple! 🙂 If you use the drier ingredients I would add more moister into the cupcakes. 🙂
We’re gonna make some of these today. Coconut flour is great especially with almond allergies in the family.
These look great! Adding to my list to make!
I’m a newby to TMH and have been craving baked goods. These look great, but which TMH Sweet Blend did you use – the Gentle or Super? Thanks!
I used the Super Sweet. This is an older recipe that I really would like to go back and tweak. 🙂
Newish to THM and wonder how many of these gems may be eaten with an S meal 🙂
At least two or three!! 🙂