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Chocolate Cupcakes

THIS POST MAY CONTAIN AFFILIATE LINKS!

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/

Chocolate Cupcakes (thm s, sugar free, low carb)

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!

Chocolate Cupcakes (thm s, sugar free, low carb)

AFFILIATE LINKS:

THM BAKING BLEND

THM GENTLE SWEET

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Chocolate Cupcakes

  • Author: Abby Criddle
  • Cook Time: 22 min
  • Total Time: 22 min
  • Yield: 24 roughly 1x

Description

Finally a Chocolate Cupcake that tastes good and sugar free!  These are so scrumptious especially with the double chocolate!


Scale

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.