Chocolate Fudge Cupcakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grease your cupcake tins. I used some coconut oil on wax paper and gave it a good coating.

Step 2

Add the flax meal to the water. Set aside for about 3 minutes.

Step 3

Put almond flour, hemp seeds and sweetener in food processor. Process for 30 seconds.

Step 4

Add cocoa powder, vanilla, salt and flax mixture. Process until combined and mixture balls up.

Step 5

Place batter into pan. Press down with damp hands until even.

Step 6

Refrigerate.

Step 7

Make the icing by combining the cocoa, agave, stevia and 2 T. of the cream in a small bowl. Mix until it is syrupy and well combined.

Step 8

In an electric mixer, whip the remaining cream on high until it begins to stiffen, about 1-2 minutes. Add the chocolate syrup mixture to the whip and continue until the icing turns into a chocolate whip cream, about 30 seconds to 1 minute.

Step 9

Take cupcakes out of refrigerator. Use a butter knife to pop them out of the tins. If they are giving you some difficulty, take a warm rag and warm the bottom side of the tin to help loosen it.

Step 10

Top your refrigerated cupcakes with the chocolate. Use a plastic spatula to smooth it out.

Step 11

Top with chocolate shavings, nuts, coconut, your choice!

Step 12

Serve cold or at room temperature.

↑Support creators by visiting their site 😊