Best Ever Low Carb Chocolate Cupcakes

---

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 

 

 

 

Recent Posts

Categories