Best Ever Low Carb Chocolate Cupcakes

Written by Emma Tommasini


Super easy and super moist thanks to the added Zucchini.

Preparation Time: 10 minutes 

Cooking Time: 15-20 minutes

Serves: 24 cupcakes  

 

Ingredients

CAKE

  • 1 cup coconut flour
  • 1/2 cup coconut sugar 
  • 1 cup sugar free drinking chocolate
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil melted
  • 8 large eggs beaten
  • 2 teaspoons vanilla extract
  • 4 cups zucchini shredded/grated 
  • 3/4 cup sugar free chocolate chips (optional)
  • 24 cupcake wrappers

 

ICING & DECORATION 

  • 250g Cream Cheese 
  • 1/4 cup sugar free drinking chocolate 
  • 1 Punnet Raspberries 
  • 1 Punnet Blueberries 
  • Mint to Garnish (optional) 

 

 

Instructions

  • In a large mixing bowl, combine coconut flour, coconut sugar, drinking chocolate, cinnamon, baking powder and sea salt.
  • Mix in eggs, coconut oil, and vanilla until well combined.
  • Stir in zucchini (and optional chocolate chips if using).
  • Spoon into 24 cupcake wrappers in a muffin tin
  • Bake at 180C for about 15-20 minutes or until toothpick inserted in centre comes out clean.
  • Leave to cool on wire rack 
  • For icing soften cream cheese in microwave before mixing in drinking chocolate 
  • Spread or pipe icing onto cooled cupcakes 
  • Top with blueberries, raspberries & mint 

 

 

 

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