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