NKD Living Sugar Free Chocolate Cupcakes with Buttercream Frosting

Everyone needs a go to LOW SUGAR CHOCOLATE CUPCAKE recipe in their life and this is ours, thanks Michelle!Β πŸ’šΒ 
Light and fluffy cupcakes sweetened with our Granulated Erythritol and topped with a generous amount of buttercream frosting, made with our Powdered Erythritol 🧁
INGREDIENTS:
For the Cupcakes:
πŸ’š 120g White Spelt Flour or Plain White Flour of choice
πŸ’š 1 tsp Baking Powder
πŸ’š Β½ tsp Baking Soda
πŸ’š 40g Cocoa Powder
πŸ’š 120g NKD Living Granulated Erythritol
πŸ’š 180ml warm Water
πŸ’š 1 tsp Apple Cider Vinegar
πŸ’š 100g Coconut Oil, melted
For the Icing
πŸ’š 21g Cocoa PowderΒ 
πŸ’š 150g Butter, at room temperature
100g NKD Living Powdered Erythritol

Directions

  1. Preheat your oven to 180C (350F).
  2. Sift together flour through to cocoa powder in a large bowl. Add the Erythritol and mix to combine.
  3. Mix together melted coconut oil, warm water and apple cider vinegar. Add wet to dry and whisk to combine until no flour remains.
  4. Divide between 8 large cupcake cases in a cupcake/muffin tray.
  5. Bake cupcakes for 16 - 18 minutes; a toothpick inserted should come out clean.
  6. Allow cupcakes to cool.
  7. Beat together butter, powdered Erythritol and cocoa powder in a large bowl using an electric beater.
  8. You can either spoon the icing on top of the cooled cupcakes or use a piping bag. Sprinkle with some chocolate sprinkles, chips or both.

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