Sugar Free Chocolate Cup Cakes

Everyone needs a go to chocolate cupcake recipe in their life and this is mine. Light and fluffy, topped with a generous amount of buttercream frosting because I like a ratio of at least 2:1, though if they come in equal quantities I’ll never say no. 

I haven’t quite honed my piping skills but I always love how much prettier icing looks when you go to the effort of whipping out the bag. I am not a fan of the clean up but full disclosure the morning  I was making these my mum was in full on Cinderella mode and so I returned to the kitchen post shoot (I’ve been shooting recipes in my brothers old bedroom), to find it looking all brand new again, if a little damp. Nothing hanging it on the line wouldn’t fix.

This recipe makes 8 large cupcakes, but it all just depends on the size of your paper cases. The ones I buy are actually described as muffin cases but those that say cupcakes are so tiny they create a cake that is only suitable for a mouse to eat.

I created the muffins and buttercream using two products from NKD Living. This is a sponsored post and there is another simple breakfast creation coming your way soon too.

You can use their erythritol 1:1 to replace sugar in your recipes with ease. They do recommend you use a little more but you can judge it according to your own personal taste…any excuse to taste a cake batter or mound of icing.

Sugar Free Chocolate Cups with Chocolate Buttercream

Print Recipe

By Peachy Palate Serves: 8 Prep Time: 10 minutes Cooking Time: 16 - 18 minutes

Ingredients

• *For the Cupcakes*
• 1 cup (120g) white spelt flour or plain white flour of choice
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup (40g) cocoa powder
• ½ cup (120g) NKD Living Granulated Erythritol
• 180ml warm water
• 1 tsp apple cider vinegar
• 100g coconut oil, melted
• *For the Icing*
• 3 tbsp (21g) cocoa powder
• 150g butter, at room temperature
• 100g powdered NKD Living Erythritol

Instructions

1

Preheat your oven to 180C (350F).

2

Sift together flour through to cocoa powder in a large bowl. Add the Erythritol and mix to combine.

3

Mix together melted coconut oil, warm water and apple cider vinegar. Add wet to dry and whisk to combine until no flour remains.

4

Divide between 8 large cupcake cases in a cupcake/muffin tray.

5

Bake cupcakes for 16 - 18 minutes; a toothpick inserted should come out clean.

6

Allow cupcakes to cool.

7

Beat together butter, powdered Erythritol and cocoa powder in a large bowl using an electric beater.

8

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.