I seriously cannot get over how amazing the taste and texture is of these cupcakes! I adapted them from my favorite chocolate cake recipe that I've been using for years (I'd love to give credit, but cannot remember where I printed it from!). I made them the "bomb" by adding a dollop of sugar free ganache (Lily's dark chocolate), and sugar free cream cheese chocolate buttercream. Oh so amazing!
Yield: 19-21 cupcakes - sorry for weird count!
Cupcakes:
1/2 C. coconut flour
3 Tbsp. finely ground GOLDEN flax meal
3/4 C. granulated Swerve
1/2 tsp. organic stevia powder (OR equivalent)
6 Tbsp. Dark Cocoa Powder
2 tsp. baking powder
1/2 tsp. fine grain salt
2 Tbsp. Beef Gelatin Powder
1/3 C. Vanilla Whey Protein Powder
1/2 tsp. Xantham Gum (optional but useful)
2 Tbsp. arrowroot powder (optional but useful)
4 eggs
1/2 C. Almond milk
1/2 C. Unsalted Butter, melted and cooled
1 C. VERY hot coffee or water (can make the coffee strong or weak depending on your preference)
1 tsp. Vanilla (pure)
Preheat oven to 350. I prefer to bake these without liners, they come out very cleanly, however you MUST butter the pan VERY well. IF you choose to use paper liners, I recommend spraying the liners, as I've noticed coconut flour likes to stick. ;)
Whisk all dry ingredients together in large bowl or stand mixer. Add in eggs, almond milk, butter and vanilla, mix well to incorporate. With your mixer on the lowest speed, add the hot coffee or hot water, just a tiny bit at a time, to avoid splattering. Once it comes together, mix on medium for 30-60 seconds, or until well combined.
Fill cupcake liners to ONLY HALF FULL. They WILL overflow if overfilled. Bake at 350 for 19-25 minutes or until they test done with a toothpick.
Let cool 5 mins in pans, then remove to cooling rack to cool completely. If adding ganache center, use a spoon to scoop away the top center and add a dollop of ganache, replace cupcake portion. Frost with "buttercream" and drizzle with more ganache! :) Yum!
Ganache:
8 oz Lily's (or other sugar free) Dark Chocolate
3/4 C. Heavy Whipping Cream
3 Tbsp. powdered Swerve
2 Tbsp. unsalted butter at room temp
Chop chocolate, place into a stainless steel bowl and set aside. Heat Whipping cream and sweetener to "just" boiling, then pour over chocolate. Place a plate on top of bowl and let sit 5 minutes. Whisk chocolate until smooth, add in butter and whisk until smooth and fully combined. Allow it to cool to room temperature to thicken.
Chocolate Cream Cheese Buttercream Frosting:
140 g. unsalted grass fed butter at room temperature
140 g. cream cheese at room temperature
6-8 Tbsp. Powdered Swerve (to taste)
1/4 tsp. organic stevia powder (sweetleaf brand)
2-6 Tbsp. cocoa powder (to taste)
1/2 tsp. instant espresso powder (optional, but enhances chocolate flavor)
pinch Himalayan pink salt
1/4 tsp. vanilla extract
Heavy Whipping Cream as needed for consistency
With stand mixer and paddle attachment, on low, beat together butter, cream cheese until just combined and smooth. Add sweeteners, cocoa powder, espresso powder, salt and vanilla. Mix on low until just combined, then beat on medium speed for 3 minutes. Add in just a dash of heavy whipping cream as needed to achieve the desired consistency and beat 30-60 seconds. Taste to check for your desired sweetness and add more powdered sweetener if needed.
NOTE: I try to use as many organic ingredients as possible, and I encourage you to do the same! :)