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These Chocolate Cupcakes are scrumptious! My almost 17 year old, Abby, is following quickly in my footsteps of creating recipes and hers are the BEST!
Because Abby is dairy-free (except for butter) her recipes can easily work for any dairy allergy. And you really don’t miss the dairy at all! In fact, if you cannot use butter for the icing, my friend over at Nana’s Little Kitchen has a great coconut whipped cream recipe you could use! Here is the link for that: https://www.nanaslittlekitchen.com/dairy-free-coconut-whipped-cream/
Another great thing about these Chocolate Cupcakes is that we use THM Baking Blend. These won’t be as heavy as all nut flour cupcakes.
The piping tip Abby used was a simple Wilton star tip (#2D) that she piped in a circle rotation. You could use any piping work that you like best, though.
For my Trim Healthy Mama peoples these would be an S dessert or low carb. You should be able to eat two of them!
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Chocolate Cupcakes
- Cook Time: 22 min
- Total Time: 22 minutes
- Yield: 24 roughly 1x
Description
Finally a Chocolate Cupcake that tastes good and sugar free! These are so scrumptious especially with the double chocolate!
Ingredients
Chocolate Cupcake Batter:
1 2/3 cup of THM Baking Blend
1 1/2 tsp baking soda
2 tsp baking powder
3/4 cup cocoa powder
1 1/2 cup of THM Gentle Sweet ( you can use 1 cup of Truvia or Pyure or 2/3 cup of THM Super Sweet)
2/3 cup of melted coconut oil
3 eggs room temperature
1 cup of unsweetened cashew milk, almond milk or coconut milk
2 tsp of vanilla
1 cup of very hot water
Pinch of salt
Chocolate Buttercream:
1 3/4 cups of Powdered Swerve
3 tbsp. of cocoa powder
1 tsp of vanilla
3/4 cup of butter (1 and 1/2 sticks of butter)
3 tbsp. of unsweetened cashew or almond milk
Instructions
Preheat oven 350 degrees.
Combine dry ingredients (baking blend, baking soda & powder, cocoa powder, sweetener) in a bowl.
Add the coconut oil. Mix.
Add the eggs and mix.
Add the cashew milk and vanilla, mix well.
Heat water in microwave or stove until very hot but not boiling.
Slowly at to batter while mixing… be very careful.
Make sure all is combined.
Line your cupcake pan with cupcake liners.
Fill 2/3 full or put 3 tbs. of batter in.
Bake for oven for 22 minutes.
Cool before piping buttercream on top.
To make buttercream, place all buttercream ingredients into a big bowl.
Mix well until combined… this could take a minute or two.
Place in a piping bag with a star tip (Wilton 2D) & gently pipe in a circle rotation pipe onto cooled cupcakes.
The piping tip Abby used was a simple Wilton star tip (#2D) that she piped in a circle rotation. You could use any piping work that you like best, though.
So want to make these, but am tired of buying more and more ingredients. Can the buttercream be made with Gentle Sweet? Or does it have to be Swerve?
You can… but the icing will have a little grit to it than the Swerve would. And use about 1/2 to 2/3 the amount of swerve.
I just made these cupcakes and although I did not have the swerve to make the icing they were well worth it…. Absolutely the best cupcakes I have made so far that are low carb!!!!
I just made these and they look delicious! Thank you for sharing! I assume these would be an “S” for THM.
Family loved the cupcake! Great texture and flavor. Served with whipped topping as the frosting did not have a smooth consistency. Not sure what I did wrong, it was very grainy. Could be the use of THM Gentlesweet instead of Swerve.
Will definitely make again!
Yes, that’s what it was. Gentle Sweet is a little more gritty than the Swerve.
If you don’t have swerve, do you know what can you use and how much? 🙂
You can use GENTLE SWEET but you want to use about 1/2 to 2/3s the amount depending on how sweet you like it.
How much Gentle Sweet would you use instead of Swerve in the frosting?
I would probably use half or 2/3s the amount of swerve.
If using gentle sweet for the frosting, how much would you recommend? Would gentle sweet work? Thank you!
I’d use 1/2 to 2/3s the amount of swerve.
I don’t know what I did wrong/ right, but my batch made 24 mini cupcakes, and 9 big cupcakes!! Woot woot bonus! They are incredible!
I only have super sweet. Could I use that for the frosting?
You can but you would want to do a third the amount and taste… add more if needed. And don’t forget the salt.
Is it refined or unrefined coconut oil!
Whatever your preference is.
Will silicone cupcake molds work? I don’t have liners
Yep those should work!
I am ready to ice, if I spread instead of pipe should I reduce the icing recipe in half?
Thank You,
mmm… yes, if you are just going to ice you won’t need as much at all!