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Chocolate Miracle Cupcakes

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 cupcakes

Description

the healthiest cupcake you will ever eat! close to no net carbs and tastes like a boxed cake. yes you read that correctly!


Ingredients

Cake

– 1 cup of egg whites (room temperature)

– 1 tsp of baking soda

– 1 tsp of baking powder

– 1 tsp of vanilla extract

– 1/2 cup of almond milk

– 1/2 cup of flax meal

– 1 tsp of peanut butter per muffin (optional filling)

– 2 tsp of stevia

– 2 tbsp of maple syrup

– 1/4 tsp of salt

– 1/2 cup of unsweetened cocoa powder

– 2 tbsp of coconut flour

– 3 tbsp of melted coconut oil

Frosting

– 4 tbsp of room temp vegan butter

– 2 tbsp of cocoa powder

– 1 tsp of vanilla extract

– 1/4 cup of canned coconut milk

– 3 cups of powdered sugar


Instructions

1. preheat your oven to 350° F and grease your cupcake tin (make sure you get in the edge)

2. in a bowl with either a stand mixer or a hand mixer with the whisk attachment, whip your egg whites for about 10 minutes until soft peaks form and they are white in color

3. while your egg whites are whipping, in a separate bowl mix together your dry ingredients (baking soda, baking powder, stevia, salt, cocoa powder, flax meal and coconut flour

4. when your egg whites have reached soft peaks, with the whisk attachment moving, slowly add in your coconut oil, vanilla extract, maple syrup and almond milk

5. remove the bowl of egg whites from the mixer and slowly (1 cup at a time) fold the egg whites into the dry mixture until fluffy and fully combined. *be careful on step 5. you want to keep air in your egg whites while adding in your dry mixture this creates lightness in your cupcake*

6.add 1/2 cup to batter to each cup in your cupcake tin – if opting to add Peanut butter, add 1/4 cup of batter, a scoop of peanut butter and the remaining 1/4 cup of batter on top – repeat until batter is gone

7. Bake for 20-25 minutes until crackly on top and a toothpick inserted into the center comes out clean

8. let the cupcakes cool for about 30-40 minutes until removing them from the tin

9. To make the frosting, cream your vegan butter in your mixer with a whisk attachment

10. add your coconut milk, cocoa powder and vanilla extract until fully combined

11. slowly add in your powdered sugar 1 cup at a time until fluffy

12. using a spatula or a piping bag frost your cooled cupcakes

13. eat and enjoy!


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