Description
Yummy chocolate mini cupcakes without all the gluteny flour and sugar but oh so tasty!!
Ingredients
Scale
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!! 🙂