Chocolate Blackout Cupcakes – Nut-Free

Name: Chocolate Blackout Cupcakes – Nut-Free
Cuisine: American
Ingredients: 2 cups sunflower seed flour; 1/3 cup Hershey's Special Dark cocoa powder; 1/3 cup coconut flour (or another 3/4 cup sunflower seed flour, if allergic to coconut as well); 1/3 cup unflavoured whey protein powder; 1 tbsp baking powder; 1 & 1/2 tsp instant coffee granules (optional, enhances chocolate flavour); 1/2 tsp salt; 1/2 cup butter; 2/3 cup Swerve Sweetener; 4 large eggs (room temperature); 1 tsp vanilla; 1/4 tsp liquid stevia extract; 1/2 cup water; 1/2 cup cream; 1/2 cup water; 5 tbsp butter (melted); 1/2 cup Hershey’s Special Dark Cocoa powder; 2 cups powdered Swerve Sweetener; 1 tsp vanilla extract

Instructions

These are simply the best low carb chocolate cupcakes around, made with sunflower seed flour to be nut-free too. Top them with super dark sugar-free chocolate frosting for a total chocolate blackout!

Updated at: Tue, 06 Apr 2021 15:44:33 GMT