These chocolate cup cakes are gluten free, sugar free and wonderfully delicious. They are a real treat for chocolate lovers. They are easy to make and they are an excellent snack or dessert for anytime.
INGREDIENTS
FOR THE CAKE
2 cups of blanched almond flour
2 tablespoons of coconut flour
2/3 cups of healthy sweetener (erythritol or stevia)
1 teaspoon of baking soda
1/4 teaspoon of salt
8 tablespoons of unsalted butter
1/2 cup of water
2 tablespoons of cocoa powder
2 large egg whites
4 tablespoons of heavy cream
1 teaspoon vanilla extract
1/2 teaspoon cinnamon powder
FOR THE ICING
1/2 cup of unsweetened chocolate chips (I buy lily’s brand , they use erythritol)
1 tablespoon of butter
PREPARATION
Preheat oven to 350 degrees. Prepare a twelve tin muffin pan to bake the cup cakes. I use silicone muffin pans to the muffins come our easily.
In a large mixing bowl add the almond flour, coconut flour, sweetener, baking soda, and salt and stir them well. Keep it aside.
Now in a small sauce pan heat the butter, water and cocoa powder on medium low heat, constantly stirring till the butter melts completely and the mixture comes to a light simmer.
Remove from heat and pour this mixture to the flour mixture in the mixing bowl and stir them well till they are blended.
Now add the heavy cream, egg whites, vanilla and cinnamon to the cake mixture and mix them well.
Now fill the 12 muffin tins evenly with the cake mixture. Place in the preheated oven and bake for 30 – 35 minutes, till a toothpick test comes out clean.
Remove the cakes from the oven allow the cakes to cool and start making the frosting.
For the frosting take a microwavable bowl and add the unsweetened chocolate chips with the butter and place in the microwave on high for 15 seconds, remove and mix and place for another 15 seconds till well melted and continue to mix the melted mixture till a smooth chocolate sauce is formed.
After the cakes are cooled remove them form the tins and place them on a plate. With a small spatula or butter knife equally spread the chocolate sauce on top of all the 12 cup cakes. Enjoy.
You can store them in air tight containers in the fridge for a week.
Wellness and Food 