American · Dessert
Chocolate Cupcake
A rich, dense chocolate cupcake built on almond flour instead of wheat, sweetened with allulose and a touch of monk fruit extract, and topped with a cocoa cream cheese frosting whipped with heavy cream. Butter, sour cream and egg keep the crumb moist and tender while almond flour and cocoa deliver genuine chocolate depth without the carb load of a classic bakery cupcake.
$2
15 minsPrep
19 minsCook
59 minsTotal
EasyLevel
Nutrition per serving
455Calories
12.8gProtein
41.5gFat
33.8gCarbs
2.7gSugar
7.2gFiber
533mgSodium
161mgChol
17.3gSat Fat
454mgPotassium
142mgCalcium
3mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
19gAllulose
0.5gAlcohol
Goes well with
Belgian Tripel
local
Cold Brew Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
Whisk the almond flour, cocoa powder, 28g allulose, monk fruit extract, baking powder and salt together in a bowl, breaking up any cocoa lumps.
3
In a separate bowl beat the egg, melted butter, sour cream and vanilla extract until smooth.
4
Fold the wet mixture into the dry mixture until just combined and no dry streaks remain; do not overmix.
5
Divide the batter evenly between the 2 lined cases, filling each about two-thirds full.
6
Bake for 18-20 minutes until a skewer inserted in the centre comes out clean and the tops spring back to touch.
7
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack and cool completely, about 25 minutes.
8
Beat the softened cream cheese with the heavy cream, 10g allulose and 5g cocoa powder until thick and smooth to make the frosting.
9
Once the cupcakes are fully cooled, swirl or pipe the frosting on top and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g finely ground almond flour
- 0.6 oz18g sifted cocoa powder
- 1 oz28g allulose
- 0 oz1g monk fruit extract
- 0.1 oz3g baking powder
- 0 oz1g salt
- 11 egg, beaten (50g)
- 0.9 oz25g melted butter
- 0.7 oz20g sour cream
- 0.1 oz3g vanilla extract
- 1 oz28g chilled heavy cream
- 1.1 oz30g softened cream cheese
- 0.4 oz10g allulose
- 0.2 oz5g sifted cocoa powder
