Satisfying Eats

Grain-Free, Sugar-Free & Hunger-Free

  • Home
  • My Story
  • Melissa’s Favorites
    • Melissa’s Favorite Pantry Items
    • Kitchen Essentials
    • Tropical Traditions
    • Honeyville Farms
    • 2 weeks of Meal Planning
    • All about Stevia and MY sweeteners of choice
    • Daily Deals
    • Melissa’s Tips for Success
  • Purchase Cookbooks
  • Baking Kits
  • Recipes
  • Support
    • Contact

The Best Chocolate Cupcakes EVER

January 27, 2012 By satisfyingeats 20 Comments

 
These are the BEST Grain Free and Sugar Free Cupcakes EVER!
 
This is my pride and joy.  I have been working on this cupcake recipe for about 5 months.  I think I have created a tasty and moist chocolate cupcake.  The combination of the almond flour and coconut flour gives it such a great texture while the combo of dairies, coconut, almond and heavy cream give such a richness.You can make these dairy free by using coconut oil in the place of the butter and almond or coconut oil in the place of the heavy cream.  This will give you a little extra coconut flavor which I love.
 
I made these cupcakes in small ramekins.  We are in the process of moving and I have already sent my cupcake pans to the other house.  But that is ok, these big cakes are even better, covered with rich, chocolate ganache! Enjoy!
 
When checking for doneness of these cupcakes, you don’t want the toothpick to come out dry otherwise it will be overdone like when cooking a brownie.  You want it still moist but no liquid on toothpick.
 
Enjoy these warm out of the oven (let them cool for at least 5 minutes) by themselves or topped with Chocolate Ganache or allow to cool completely and serve with Whipped Ganache Frosting.
 
If you wrap the cupcakes carefully, you can store them in the freezer for a future treat!
 
The Best GF & SF Chocolate Cupcakes EVER
2014-08-17 11:24:19

Makes 4 LARGE cupcakes or 8 regular size

Write a review
Save Recipe
Print
Ingredients
    • 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
Instructions
  1. 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)

Satisfying Eats https://satisfyingeats.com/

Easy Chocolate Ganache

1-1/2 cup Homemade Chocolate Chunks (or dark chocolate chips) 
1 cup Heavy Cream
1 tsp vanilla

  1. Warm heavy cream on top of double boiler.
  2. Add chocolate chunks and stir until melted.
  3. 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)

  1. Place prepared chocolate ganache in refrigerator and allow to chill for around an hour.  Whip with beaters until soft to stiff peaks form.
  2. Allow to set for 5 minutes and then stir.  This will keep it from breaking up when you are piping it on cupcakes.
  3. 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! 😉
Nutrition:
 
1/4 of recipe (Very Large cupcake in ramekins) with Ganache: About 7 carbs
1 Hostess Cupcake (Equivalent size): Almost 60 carbs!
 
Your body will thank you!!!cookbook collage 3-5-14________________________________________________________________________________________________

about the author

 Have you enjoyed this blog post?? I hope you have!  If you love my site and have enjoyed all of my recipes and content, please share the content with your family and friends. Also, please consider supporting me and my efforts through my affiliate links. This is at NO cost to you.  I simply receive a VERY small commission on purchases made through links on my site or by using THIS link through Amazon. Thanks so much for your continued support!
 

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.

 

Related

Filed Under: AA, Chocolate, Desserts Tagged With: AA, Cakes, Chocolate, cupcakes, Dairy Free

About satisfyingeats

“...no one is born a great cook, one learns by doing.” ~ Julia Child
Melissa is the mother of 2 beautiful boys and the creator of the Satisfying Eats Blog. She has also authored two cookbooks, Satisfying Eats and Comforting Eats, out of her love for Southern food but with a grain-free twist.

From an early age, Melissa has always loved to cook, and after going grain-free almost three years ago, she has had to relearn everything she thought she knew about great cooking so that she could continue to create delicious recipes. Creating tasty Grain-Free Southern food and helping everyone she can along the way is her passion.

Melissa graduated from Georgia Southern University with a Bachelors in Exercise Science. She also has been personal training and teaching STOTT Pilates for over 10 years.

« Whipped Ganache Frosting
Sweet, Tangy & Spicy BBQ Sauce »

Comments

  1. Joanna van says

    February 14, 2012 at 2:07 am

    I just made these cupcakes tonight. Thanks for the great recipe!! Love your blog:)) They turned out great. The whole family loves them:)

    Reply
  2. Satisfying Eats says

    February 16, 2012 at 4:17 am

    Glad you like them Joanna (and the blog). I went a 1 week making a mini batch of these every night! I love chocolate!!

    Reply
  3. queenjojo02 says

    March 14, 2012 at 11:29 am

    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?

    Reply
  4. Satisfying Eats says

    March 18, 2012 at 8:08 pm

    @queenjojo02, yes, I meant grams of carbs.

    Reply
  5. am3thystfyr3 says

    June 2, 2012 at 5:03 am

    This looks amazing!!! I'll definitely be trying it out in our Aussie winter.

    Reply
  6. cappyhead says

    June 10, 2012 at 8:45 pm

    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!

    Reply
  7. queenjojo02 says

    August 5, 2012 at 10:13 am

    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!!!

    Reply
  8. esipp000 says

    August 24, 2012 at 9:59 pm

    Would the whipped ganache frosting work with dairy free version of the chocolate ganache?

    Reply
  9. Tamara Hamilton says

    October 14, 2013 at 3:13 pm

    These really are the best chocolate cupcakes! I have used a peanut butter frosting too. Yum!

    Reply
  10. Laura Moore says

    September 29, 2014 at 4:58 pm

    If I used xylitol as the sweetner…how much would I use? 1/4 cup? Any ideas?

    Reply
    • satisfyingeats says

      September 29, 2014 at 5:00 pm

      Laura, start with 3-4 tbsp and then taste. I hope you enjoy.

      Reply
  11. Pam Mattox says

    September 29, 2014 at 11:46 pm

    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.

    Reply
    • satisfyingeats says

      September 29, 2014 at 11:54 pm

      I always use canned coconut milk. Hope you enjoy.

      Reply
  12. Constance Sluss says

    October 19, 2015 at 8:20 pm

    I cannot use almond anything can I double the coconut milk and flour?

    Reply
    • satisfyingeats says

      October 28, 2015 at 10:12 pm

      You can not double the coconut flour because it has different properties put could use another grain free flour.

      Reply
  13. Jessica says

    December 8, 2017 at 8:24 pm

    Silly question but…. Can I substitute the coconut milk for another liquid? I’m just personally not a fan of the coconut flavor.

    Reply
    • satisfyingeats says

      December 8, 2017 at 9:19 pm

      Yes, you can use any milk.

      Reply
  14. Janice says

    July 10, 2018 at 9:51 am

    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.

    Reply
    • satisfyingeats says

      July 24, 2018 at 10:54 pm

      That’s wonderful to hear Janice!

      Reply

Trackbacks

  1. Favorite Low Carb Recipes, Sept 29 - Oct 5 · Low Carb Zen says:
    October 5, 2014 at 10:35 pm

    […] Best Low Carb Chocolate Cupcake ever? I may need several judging sessions to decide!   […]

    Reply

Leave a Reply to cappyhead Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Search

Your Shopping Cart

Your cart is empty
Comforting Eats Cookbook
Comforting Eats Cookbook
Comforting Eats (Spiral Bound)
$20.00
Learn More
Satisfying Eats Cookbook
Satisfying Eats Cookbook
SatisfyingEats (Spiral Bound)
$19.00
Learn More

Top Recipes

  • Home page
  • BEST Homemade Mayo (Updated: Magical 1-Minute Mason Jar Mayonnaise)
  • Cheesy-Cheese Garlic Biscuits (Grain-Free Red Lobster Biscuits)
  • No-Peel Eggs: Just crack, drop & go!
  • Low-Carb Creamy Taco Soup
  • One Month's Worth of 30-Minute Dinner Recipes
  • Melissa's Famous Cheesecake
  • Instant Pot Low-Carb Cheesecake with Nut Crust
  • Recipes
  • Amazing Strawberry "Pretzel" Salad (Low-Carb)
  • BFF Brownies: Easiest & Best Brownies EVER!!
  • **World's First Grain & Sugar-Free King Cake** (with Dairy-Free Option)

Newsletter

Tags

"rice" bacon Banana blueberries bread Breakfast brownies Cake Cakes casserole cheese Cheesecake Chicken Chocolate cinnamon Coconut oil comforting eats cookie Cookies crock pot cupcakes Dairy Free frozen treats gelatin ground meat ice cream instant pot mexican nut free pancakes party party foods Pizza Pumpkin quick sausage Shakes Shrimp slow cooker Soup spaghetti squash Strawberries taco thanksgiving waffles

My Story

Nick’s Sticks

100% Grass-fed Beef and Free Range Turkey Sticks. Order Now.

Blue Apron

Copyright 2014 - Satisfying Eats - Design by michelleguzmandesign.com