As promised my sugar free chocolate cupcakes. Ok seriously these are delicious! Definitely my best recipe so far. You wouldn’t know at all that they were refined sugar free (and gluten free might I add.) Having a good chocolate cake recipe is very very important. You never know when a chocolate craving may strike, or a birthday party or…well who even needs an excuse to eat chocolate cake? I usually take the kettle being boiled as my cue to tuck in. These cakes are really sweet and gooey. They do contain a fair amount of maple syrup but incase you haven’t noticed maple syrup is now a super food. Yes a super food! It’s my absolute favourite sweetener. It’s unrefined, natural and is the easiest sugar for our bodies to digest. It’s packed with goodness; magnesium, calcium, potassium and zinc. Not to mention it is delicious. However be careful to check the ingredients to make sure it is 100% maple syrup as some cheaper brands are cut with refined sugar. I have topped these cakes with a cheats version of Nutella. It’s very quick to mix up and everyone will enjoy licking the bowl.
- 1/4 cup coconut flour
- 1/4 Cacao powder (or good quality cocoa powder)
- 3 tbsp ground oats
- 1/2 tsp baking powder
- 1/4 tsp vanilla extract
- 2 large eggs
- 1/3 cup melted soya butter
- 1/3 cup maple syrup
- 1 tbsp Greek yoghurt
For the chocolate topping
- 2 desert spoons of smooth nut butter (I’m using a hazelnut, cashew and peanut mix)
- 2 tbsp cacao powder
- 2 tbsp maple syrup
Preheat the oven to 180/gas 4.
Line a cupcake tray with 8 paper cases.
Mix together the coconut flour, ground oats, cacao powder and baking powder in a bowl.
Melt the soya butter in a pan over a low heat then add to the dry ingredients along with the eggs, yoghurt, vanilla and maple syrup.
Once thoroughly mixed, spoon into the paper cases.
Bake for 20 minutes.
While they are baking make the chocolate topping. In a bowl simply mix together all the ingredients and set aside.
Cool the cakes on a wire rack then spread with the chocolate topping.