Healthy Small Batch Mini Chocolate Cupcakes with Raspberry Frosting

I absolutely love these mini cupcakes! They’re supremely moist and full of rich chocolate flavor, similar to 72% dark chocolate. The creamy swirls of gorgeous raspberry frosting add the perfect finishing touch! The cupcakes are best if eaten the same day they’re frosted, but they’ll keep for at least three days (if not longer) if stored in an airtight container in the refrigerator.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the cupcakes, preheat the oven to 350°F. Line 20 mini muffin cups with paper liners, and coat the liners with cooking spray.

Step 2

In a medium bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg white, vanilla, and liquid stevia. Stir in the erythritol. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in ¼ cup + 1 tablespoon of milk. Alternate between adding the flour mixture and the remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)

Step 3

Divide the batter between the prepared paper liners. Bake at 350°F for 11-14 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 4

While the cupcakes bake, prepare the frosting. Add the freeze dried raspberries to a blender, and pulse until they’re a fine powder. Add the raspberry powder, Greek yogurt, instant pudding, and liquid stevia to a large bowl. Beat with an electric hand mixer or stand mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours. Once the cupcakes have completely cooled, pipe the frosting on top just before serving.

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