My daughter’s birthday is coming up and she wants me to make her a cake. That’s what I do..I bake! But when it comes to baking her cake, I’m all over the place. Chocolate is her favorite, but now she wants a different flavor… So, I decided to take matters in my own hands and make myself some chocolate cakes! Momma has to be happy too, right? And, maybe I would get some inspiration while enjoying my own snack?
Thanks to my girl, these decedent minis came to life, and boy are they perfect!
Icing, no icing, they are so beyond delicious either way. I even microwaved one and put a spoonful of peanut butter on top. YUM!!
These chocolate treats are perfect if you just need a little bit of a sweet, without an overwhelming sugar rush. Give them a try!
I used my Vanilla Cupcake recipe as a guide to make these yummies, and the frosting from my zucchini cake was a perfect topping!
Mini Chocolate Sponge Cupcakes
Ingredients:
Cupcakes:
1/4 cups powdered Swerve (or other low carb sweetener)
1/4 cup coconut flour (I use Bob’s Redmill)
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/3 cup cocoa powder, unsweetened (I use Ghirardelli)
1/4 cup coconut oil (melted)
1/2 tsp vanilla extract
3 eggs
1/3 cup heavy whipping cream
Frosting:
1/2 cup + 1 TBSP heavy whipping cream
2 tbs unsweetened cocoa powder (I use Ghirardelli)
4 tbs powdered Swerve
1 tsp vanilla
Directions:
Cupcakes:
- Preheat oven to 400
- Combine coconut flour, salt, cinnamon, baking powder, cocoa powder in a small bowl.
- In a large bowl, beat eggs, swerve, melted coconut oil, vanilla, and whipping cream until well combined.
- Add dry mixture into large bowl.
- Spoon 1 TBSP of batter into mini cupcake tin.
- Bake for 10 minutes, or until set.
Frosting:
- Mix all ingredients together until well combined (scrapping down the sides as needed).
- Mix until frosting is thick.
- Spoon or pipe onto cooled cupcakes.
**DISCLAIMER: I AM NOT A DOCTOR OR A NUTRITIONIST. I DO NOT HAVE NUTRITIONAL INFORMATION FOR RECIPES.*
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