These chocolate cupcakes are rich and delicious!
Ingredients
- ½ cup (2 Tbsp) coconut flour, sifted
- 1 cup (¼ cup) unsweetened cocoa powder, sifted
- 1 Tbsp (¾ tsp) baking powder
- ½ tsp (⅛ tsp) salt
- 8 (2) large egg
- ¾ cup (3 Tbsp) granulated Splenda
- ½ cup (2 Tbsp) granulated erythritol
- 1 cup (¼ cup) unsalted butter, melted
- 2 tsp (½ tsp) vanilla extract
- 1⅓ cup (⅓ cup) brewed coffee
- ¾ cup (3 Tbsp) heavy whipping cream
Method
- Preheat oven to 350°F. Line cupcake pan with paper liners, set aside.
- In small bowl combine coconut flour, cocoa, baking powder and salt. Set aside.
- In large bowl add eggs and break up a little with a hand whisk. Add sweetener, melted butter, vanilla, coffee and heavy whipping cream. With hand whisk, mix up till combined.
- Add your dry mixture to your wet mixture and mix till combined.
- Scoop into prepared cupcake pan, dividing batter equally between cupcakes.
- Bake at 350°F for 30-35 mins.
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