Makes 4 LARGE cupcakes or 8 regular size
- 1/2 cup almond flour (not packed)
- 1/4 cup coconut flour
- 1/4 cup plus 2 tablespoons cocoa powder or raw cacao powder
- 2 tsp baking powder
- pinch of salt
- 1/2-3/4 tsp Stevia Select Stevia or sweetener of choice, to taste (start with the least amount and add more if needed)
- 1/4 cup coconut milk
- 1/4 cup unsweetened almond milk, plus 1 tablespoon (or dairy of choice)
- 1/4 cup heavy cream
- 1 tsp vanilla
- 2 tbsp melted butter
- 2 tbsp coconut oil, melted
- 2 eggs, slightly beaten
Preheat oven 350 degrees F. Blend dry ingredients with fork. In separate bowl, combine wet ingredients and mix well. Add wet ingredients to dry. If it looks too dry, add a bit more liquid.
Divide into 8 cupcake tins (use liners) or 4 small ramekins to bake Large cupcakes (lube generously). Bake for about 20 minutes for cupcakes and 25-30 minutes if using small ramekins. (Use toothpick to check for doneness). See note above.
Top with EASY Chocolate Ganache (recipe below)
Easy Chocolate Ganache
1-1/2 cup Homemade Chocolate Chunks (or dark chocolate chips)
1 cup Heavy Cream
1 tsp vanilla
- Warm heavy cream on top of double boiler.
- Add chocolate chunks and stir until melted.
- Remove from double boiler & while warm, pour over cupcakes.
Note: You will have Ganache left over.
Whipped Ganache Frosting
1 cup (or more) of Chocolate Ganache (recipe above)
- Place prepared chocolate ganache in refrigerator and allow to chill for around an hour. Whip with beaters until soft to stiff peaks form.
- Allow to set for 5 minutes and then stir. This will keep it from breaking up when you are piping it on cupcakes.
- You can either spread this on cooled cupcakes or place a piping tip in the corner of a Ziplock bag and pipe as you like! 😉
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Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats, NOW available in eBook format through Amazon the spiral bound versions are available here on by blog.
I just made these cupcakes tonight. Thanks for the great recipe!! Love your blog:)) They turned out great. The whole family loves them:)
Glad you like them Joanna (and the blog). I went a 1 week making a mini batch of these every night! I love chocolate!!
When you say 7 carbs, do you mean 7 grams of carbs? I am from Australia and we use grams and kilos to measure weight, but I thought Americans used something else?
@queenjojo02, yes, I meant grams of carbs.
This looks amazing!!! I'll definitely be trying it out in our Aussie winter.
I made these yesterday and learned that your kind of stevia and my kind of stevia are not equivalent. Oops! I should have thought it through, since I'm using Stevia in the Raw, which is supposed to be measure for measure equivalent to sugar, but I added more than your recipe called for, tasted the batter, and thought it was fine. But the finished product, while gorgeous and perfect in texture, were basically unsweetened chocolate cupcakes. So I served them to my gluten free friends crumbled up as a trifle, with Cool Whip and strawberries (they aren't doing the low carb thing). For myself, I might make a stevia-sweetened creme anglaise to pour over the ones I have left. I can't wait to try this recipe again with the right amount of sweetener in it. They were really delicious. Also, I calculated the carbs, protein & calories for one small cupcake (one eighth of the recipe) without ganache, based on the ingredients I used: 4.6 grams protein, 5.7 grams carbs, 164 calories. That's pretty darn good for a delicious cupcake!
Just made these tonight. I doubled the recipe and next time I would triple it. I made 6 ramekin cupcakes, but 4 of them were at the smaller end as I didn't have enough batter to fill them halfway. Anyway, excellent recipe – they are absolutely delicious!!!
Would the whipped ganache frosting work with dairy free version of the chocolate ganache?
These really are the best chocolate cupcakes! I have used a peanut butter frosting too. Yum!
If I used xylitol as the sweetner…how much would I use? 1/4 cup? Any ideas?
Laura, start with 3-4 tbsp and then taste. I hope you enjoy.
When you say “Coconut Milk”, do you mean the kind in the carton or canned? Thanks! I can’t wait to try these, but want to get it right.
I always use canned coconut milk. Hope you enjoy.
I cannot use almond anything can I double the coconut milk and flour?
You can not double the coconut flour because it has different properties put could use another grain free flour.
Silly question but…. Can I substitute the coconut milk for another liquid? I’m just personally not a fan of the coconut flavor.
Yes, you can use any milk.
Best cupcake recipe everrrr. Did double the recipe at one go by trusting all the comments given. Its so moist, rich and yummehhhh.
Thank u for the recipe.
That’s wonderful to hear Janice!