Everyone needs a go to LOW SUGAR CHOCOLATE CUPCAKE recipe in their life and this is ours, thanks Michelle! 💚
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:
💚 120g White Spelt Flour or Plain White Flour of choice
💚 1 tsp Baking Powder
💚 ½ tsp Baking Soda
💚 40g Cocoa Powder
💚 120g NKD Living Granulated Erythritol
💚 180ml warm Water
💚 1 tsp Apple Cider Vinegar
💚 100g Coconut Oil, melted
For the Icing
💚 21g Cocoa Powder
💚 150g Butter, at room temperature
100g NKD Living Powdered Erythritol
Directions
- Preheat your oven to 180C (350F).
- Sift together flour through to cocoa powder in a large bowl. Add the Erythritol and mix to combine.
- Mix together melted coconut oil, warm water and apple cider vinegar. Add wet to dry and whisk to combine until no flour remains.
- Divide between 8 large cupcake cases in a cupcake/muffin tray.
- Bake cupcakes for 16 - 18 minutes; a toothpick inserted should come out clean.
- Allow cupcakes to cool.
- Beat together butter, powdered Erythritol and cocoa powder in a large bowl using an electric beater.
- 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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