Recipe: Chocolate Cupcakes
HEALTHY CHOCOLATE CUPCAKES
Recipe author: Marja Folcke
Chocolate cupcakes are the perfect sweet treat for any occasion, and they’re especially festive for birthdays or gatherings. This recipe offers a healthier twist on classic chocolate cupcakes, with no added sugar but still packed with sweet flavor!
INGREDIENTS
Chocolate Cupcakes:
- 2 eggs
- 100 g butter
- 50 g Dark chocolate
- 100 g Use Like Sugar
- 50 g almond flour
- 50 g potato starch
- 2–3 tbsp Chocolate drink
- 2 tsp baking powder
- 2–5 drops Vanilla stevia
- 2 Soft Toffees (cut into small pieces)
Chocolate Frosting:
- 120 g mascarpone
- 75 g Dark chocolate
- 50 g butter
- 30–60 g Use Like Sugar
- 15 ml strong coffee, cooled
INSTRUCTIONS
Chocolate Cupcakes:
Preheat oven to 175°C. Melt the butter and dark chocolate together until smooth. In a bowl, mix the potato starch, almond flour, chocolate drink mix, baking powder, and stevia drops. In a separate bowl, beat the eggs with the Use Like Sugar until fluffy, then fold in the dry ingredients and finally, the melted butter-chocolate mixture.
Arrange cupcake liners on a baking sheet and fill each a bit over halfway with the batter. Divide each Soft Toffee into four small pieces and press a piece into each cupcake, covering with a bit more batter on top. Bake for 15–18 minutes until set, then let cool.
Chocolate Frosting:
Melt the butter and chocolate together gently (microwave works well for this). Add mascarpone, cooled coffee, and Use Like Sugar, then beat until smooth with an electric mixer. If the frosting isn’t thick enough, refrigerate briefly until it firms.
Spread or pipe frosting onto the cooled cupcakes and garnish with small Soft Toffee pieces if desired.
Enjoy these delicious, healthier chocolate cupcakes for a treat that’s both indulgent and refined.
