Recently my girls and I attended a special party for a friend. Since we are sugar free and gluten free, I really wanted a moist, delicious cupcake recipe. After experimenting in the kitchen, this was the I was able come up with a delicious recipe for moist, gluten free, chocolate cupcakes with icing that tastes a lot like cappuccino!
Gluten Free Chocolate Cupcakes
1/4 cup butter
3 tbsp cocoa powder
3 oz brewed coffee
8 tsp Coconut Flour
1/2 cup
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp sweet blend
1/4 tsp salt
4 eggs
4 doonks (1/8 tsp) pure stevia powder extract
1/2 tsp vanilla extract
1/3 cup almond milk
(yields approximately 8 cupcakes)
Preheat oven to 350F and line cupcake pan with liners. In a small saucepan, melt butter over low heat. Next, whisk cocoa and coffee into butter. In a second bowl, whisk coconut flour, baking soda, baking powder, sweetener, and salt breaking up any lumps. In another bowl, beat eggs with vanilla and sweetner. Add melted butter and cocoa to eggs and beat. Add coconut flour mixture and beat well. Next, add almond milk and beat well. Spoon batter into cupcake liners and bake in oven for 18 minutes. While waiting for the cupcakes to cool, let’s make my favorite ingredient–ICING!
Cappuccino Icing
1.5 tbsp brewed coffee
1/4 cup whipping cream
3 tbsp softened butter
2 oz softened cream cheese
2 tbsp powdered sweet blend
3 doonks stevia powder.
Whip cream until it it forms stiff peaks. In another bowl, cream butter, cream cheese, and sweetener until no lumps appear. Add coffee and beat well. Fold in whipped cream. Add icing to top of cupcakes by spreading with a knife or piping with an icing bag and decorator tip. You can also grate some skinny chocolate or on plan chocolate on top for garnish.
I believe these would be on plan for Trim Healthy Mamas since they are low carb, and they would fit into the S category. These cupcakes were a big hit with my children and me!
