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Double-Chocolate Cupcakes


  • 2/3 cup natural nut butter (I prefer cashew but peanut butter was my first butter) Cashew, peanut, Almond or Sunbutter
  • 2 large eggs
  • 1/2 medium ripe banana, mashed (6 inches in length) (or 1/3 cup unsweetened applesauce)
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/4 tsp. Stevia Select Stevia¬†or sweetener of choice to taste
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp pure vanilla extract
  • 1 tbsp leftover coffee or water
  • 1 tablespoon coconut milk
  • 2 oz mini dark chocolate chips (optional)


  • Preheat oven to 350 degrees F. 
  • Add nut butter, eggs, banana, baking soda, vinegar, sweetener, cocoa powder, vanilla, coffee and coconut milk to a medium bowl. Blend well with whisk or electric mixer. Taste for sweetness and adjust if needed.
  • Using large scoop (1/4 cup), divide batter into 7 cupcake liners (using scant full large scoop). 
  • Bake for 15-17 minutes. DO NOT OVER BAKE!

For mini cupcakes

  • Use 1-1/2 tablespoon scoop and scoop batter into mini cupcake liners. 
  • Bake for around 9 minutes. DO NOT OVERBAKE


Carb Count: 7 net carbs each cupcake **Note:  If using unsweetened applesauce, there will be 2 LESS net carbs per cupcake.