SNOW-CAPPED CHOCOLATE CUPCAKES










SNOW-CAPPED CHOCOLATE CUPCAKES

A delicious, excellent deep chocolate-flavored cupcake that is pretty to look at as well.  These rich cupcakes have a gorgeous texture, even when chilled.  I loved them!  Like chocolate cake in an easy muffin recipe!

4 eggs

Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)

  sugar

1/2 cup granulated erythritol (125 mL)

1/2 cup sour cream (125 mL)

1/3 cup light-tasting olive oil (75 mL)

1 tbsp vanilla extract (15 mL)

21/cups Gluten-Free Bake Mix 2, (560 mL)

  OR use one of my Grain-Free Bake Mixes, Here and Here

1/2 cup cocoa (125 mL)

21/2 tsp baking powder (12 mL)

1/2 tsp baking soda (2 mL)

1/tsp salt (1 mL)

2/cup coffee (150 mL)

Cream Cheese Frosting:

8 oz cream cheese, softened (250 g)

1 cup sour cream (250 mL)

Liquid sweetener to equal 1 cup sugar (250 mL)

1/2 tsp pure vanilla extract (2 mL)


Preheat the oven to 350°F (180°C).

In bowl with mixer, beat eggs, liquid sweetener, erythritol, sour cream, olive oil and vanilla extract.

In large bowl, combine Gluten-Free Bake Mix 2, OR alternative bake mix, cocoa, baking powder, baking soda and salt.  To wet ingredients, add half dry ingredients with half coffee; beat and then add remaining dry ingredients and coffee and beat once again until smooth.  Fill 12 muffin cups (if the pan is a good nonstick muffin pan), or fill liners in the muffin cups.  Bake 16 to 18 minutes, or until a knife inserted in one of the muffins comes out clean.  Allow to cool before removing and frosting.  I simply spooned the frosting on top and swirled it a little.  You can get fancy and pipe the frosting on top.

Cream Cheese Frosting:  In bowl with mixer, mix cream cheese, sour cream, sweetener and vanilla extract until smooth.

Yield:  12 servings
1 serving
286.8 calories
8.9 g protein
24.2 g fat
1.7 g fiber
7.1 g net carbs 


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