Maximized Chocolate Cupcakes (Grain Free, Sugarless)

Advanced & Core Plan

Makes about 48 mini cupcakes

I have been making the recipe for the Decadent Chocolate Cake for years but we were preparing for an event and I thought I would try the recipe as a mini-cupcake.  These bite-sized delights were perfect for feeding a crowd and made their way into my kids lunch boxes as well.

Mini Chocolate MuffinsIngredients:

1-15 ounce can of unseasoned black beans
5 large organic eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil
3/4 cup erythritol (like Swerve) plus 1/2 teaspoon liquid pure stevia extract
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon filtered water

Preparation:
Preheat oven to 350 degrees.

Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. Make sure there are no chunks.  Mix together cocoa powder, baking soda, salt, and baking powder in a small bowl. In a larger bowl, beat butter with erythritol until light and fluffy. Add the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder mixture and water  and beat the batter on high for one minute or until smooth. Scrape batter into pan and smooth the top.

Line a mini-muffin pan with chlorine free liners.  Bake for 350 degrees for 15-18 minutes or until a toothpick comes out clean. Pop them out and let cool.

Optional frosting/toppings:  Chocolate frosting, organic whipped heavy cream with a little stevia, raspberries, etc.

Super Chocolaty Frosting

Ingredients:
1/2 cup (1 stick) unsalted organic butter
1/4 cup swerve, pulverized into powder
5-6 tablespoons unsweetened cocoa powder
2 tablespoons coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
Pure stevia extract, to taste

Optional addition for a glossy finish:
1 fresh organic egg yolk

Preparation:

Cream the butter in a small bowl until fluffy. Powder xylitol in a coffee grinder or for a minute or two, until extremely fine in texture (will look like powdered sugar). Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (do this slowly so that it doesn’t explode), vanilla, and sea salt. Beat in the coconut milk and egg yolk. Add stevia, and keep tasting and adjust sweetness to your liking.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s