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Fudgey Cupcakes

http://healthyindulgences.net/2008/07/fourth-of-july-fun-gluten-free-low-carb-chocolate-cupcakes/

Cupcake

Yields 16 cupcakes

Ingredients:
1/2 cup organic butter
4 oz cream cheese
1 cup sweetener equivalent
For ALL NATURAL sugar-free sweetening, use the following:
1/2 cup erythritol or xylitol
1/4-1/2 teaspoon pure stevia extract
5 organic eggs
2 teaspoons pure vanilla extract
1 and 1/2 cups plus two tablespoons nut meal (almond, pecan, etc.)
1 teaspoon aluminum-free baking powder
Pinch of sea salt
1/2 teaspoon xanthan or guar gum (optional, to reduce crumbliness)
1/2 cup cocoa powder, sifted
1.5 – 2 oz Baker’s chocolate

Preparation:

Preheat oven to 350 degrees.

Soften butter and cream cheese in the microwave in 10 second intervals. Cream butter and cream cheese along with sweeteners until light and fluffy. Add vanilla and beat to incorporate. Add eggs one at a time, beating continuously. Stir together nut flour, baking powder, sea salt, gum, and cocoa powder. Add dry ingredients to wet ingredients in 2 steps, incorporating thoroughly after each time. Finally, beat in melted chocolate (use microwave and 15 second intervals). Grease muffin tins or silicone cups with butter. Mound batter just up to the tops of the tins, because it will rise and settle back down to the original level. Bake for 20 minutes, and remove cupcakes from the pan in their liners as soon as they are cool enough to handle. Let cupcakes cool individually on a wire rack for 20 minutes and store in an airtight container just as the cupcakes are lukewarm to the touch. (You want to keep them moist, as erythritol/xylitol doesn’t hold water in the baked good like sugar does).

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