I made these on the weekend for Eve as she had a long distance, virtual / zoom birthday party for her BFF back in Sydney & an hour before the party her Mum sent me a message to say they were having cupcakes to celebrate and asked if I could have something for Eve so she didn’t feel left out . . .
Challenge, accepted!
Guys, these cupcakes turned out so well. I’ve yet to decide if being able to make a single serve batch of rich chocolate cupcakes at the drop of a hat is a blessing or a curse but considering the week (month!!) I’ve had, I’m going with blessing . . . chocolate doesn’t ask questions chocolate simply understands.
Even if you’re not actively looking and I don’t think it even matters what the question is, these soft and tender, light, fluffy, moist, moorish, rich chocolate cupcakes are the answer!
And don’t even get me started on that dark chocolate espresso ganache, I just want to slather that stuff over my entire life! You can, of course, just use a jar of your fave store bought frosting, although if I’m being totally honest, they don’t even really need the frosting (I know, who even am I?! ) in a pinch just slather on some chocolate almond butter , hazelnut spread or melted chocolate and you’re all set!
Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl + 1 spoon & can be ready to devour in less than 30 minutes!
Gluten Free – Dairy Free – Grain Free – Refined sugar free – Low Carb – Keto – Paleo – Vegan friendly but most importantly they really taste like an absolute dream and you need them in your life because, yum!
Subtly sweet, seriously chocolaty, super simple, secretly healthy, insanely delicious rich chocolate cupcakes!
1 bowl + 15 minutes . . .
Make them, eat them, love, love, love them xo
One Bowl {Flourless} Rich Chocolate Cupcakes Cakes for Two - or just you xo
- Cook Time: 15-25 mins
- Persons: 2-4
- Difficulty: Easy
- Ingredients
- For the cupcakes –
- 1 egg white
- 1 teaspoon of vanilla
- 2 Tablespoons of almond (or cashew) butter – vanilla Greek yoghurt works great here too!
- 2 Tablespoons of almond milk
- 3 Tablespoons of almond flour
- 2 Tablespoon of monk fruit sweetener
- 1 (heaping) Tablespoon of cacao
- 2 Tbsp Macro Mike deluxe chocolate almond protein powder (see notes for subs)*
- 1/4 heaping teaspoon of baking powder
- A pinch of salt
- A pinch of cinnamon
- For the dark chocolate ganache frosting –
- 1/4 cup coconut (or regular ) cream
- 1/4 cup dark chocolate
- 1 teaspoon of vanilla
- 1/2-1 teaspoon of instant espresso
- 1 pinch of salt
- Instructions
- Preheat oven to 175’C (350’F)
- Line (or grease and flour) 2 cups of your muffin tray with paper cases and set aside
- Place all cupcake ingredients in to a medium bowl and stir until well combined
- Spoon in to your prepared muffin tray and bake for 12-15 minutes for sml or 17-25 for large until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center. DO NOT OVER BAKE!
- Allow to cool in the tray for a 2-3 minutes before transferring to a wire rack (or pop them in the freezer for 5 minutes) to cool completely
- While your cupcakes are cooling prepare the frosting –
- Melt chocolate by your preferred method – I like to do mine on the stove, double broiler style but a microwave will work just fine too.
- Add vanilla, espresso and salt then stir to combine.
- Add the coconut cream to your espresso infused chocolate and stir until smooth creamy and well combined.
- Allow to cool for a few minutes until it becomes spreadable – you can speed this up by popping it in the fridge or freezer for 5-10 minutes.
- Slather on to your cupcakes.
- Enjoy xo
** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!
NOTE – You can sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!
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Question of the day –
What’s your favourite flavour cupcake?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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