Chocolate Fudge Cupcakes
This post may contain affiliate links. Please read my disclosure policy.
It was someone’s birthday this past Friday!! Woohoo!! Yep, it was Jaryd’s birthday which means there are exactly 40 days where we are the same age and he cannot call me a cougar.
It’s true. I’m an older woman. A cradle robber. A straight up pimp. Orrr maybe I was urged to do pre-K before kindergarten because I was super shy. BAM. Cradle robber my ass. Let’s reference this and be reminded who pursued whom…. Oh right 😉
But yeah, I’m kind of a sucker for birthdays. I love making a big deal about them and showing the love. Except that one time when Jaryd and I first started dating and he told me he wasn’t into celebrating birthdays and so I did absolutely nothing. I thought I was respecting his non-celebratory wishes!! Insert awkward moment when people started asking him what I got him for his birthday.
Proof I didn’t botch this birthday.
Aaand then there was that one time after we were dating a year when I thought his birthday was the 13th and not the 14th. Honest mistake.
But besides those two times, I have been nailing it. Like cake and presents and the works, you know? This year we did a fun hike (ok ok geez, a fun walk), came home, made some brunch, and then devoured these chocolate fudge cupcakes. Grab the milk, people, things are about to get fudge-y.
Typically with a dense brownie type desserst, I go for an equally dark icing. Well, I wanted a bit of a contrast. Something light and fluffy like those crazy cupcakes nowadays that have a huge mound of icing in a perfect swirl? You know what I’m talking about!
Anyway, I love the whipped icing and I know you guys will too! Here’s how it goes:
Add the flax meal to the water. Set aside for about 3 minutes. This will begin to thicken and will be the binding agent. We call it a “flax egg.”
Put almond flour, hemp seeds and splenda in food processor. Process for 30 seconds. I always forget to do this step. It just combines these items and makes the hemp seeds a bit smaller.
Add cocoa powder, vanilla, salt and flax mixture. Process until combined and mixture balls up.
The batter will be super duper sticky. Place it into the pan. Press down into the molds with damp hands until even (the below pic is pre-pressing).
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.
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 another 30 seconds or until the icing turns into a chocolate whip cream.
Top your refrigerated cupcakes with the chocolate icing. Using a plastic spatula, smooth it out. Although the natural dollop does have a rustic charm to it, doesn’t it?
As usual the below recipe card is miscalculating the carb count. Below please find the nutrition facts from calorie count.
- 2 T. flax seed meal
- 1/3 cup water
- 1 cup almond flour
- 1/2 cup hulled hemp seeds
- 1 1/2 cup Pyure Stevia (or splenda)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 t. vanilla extract
- 1/4 t. salt
- 1 pint heavy cream
- 2 T. unsweetened cocoa powder
- 2 T. agave nectar
- 2 T. Pyure stevia
- Grease your cupcake tins. I used some coconut oil on wax paper and gave it a good coating.
- Add the flax meal to the water. Set aside for about 3 minutes.
- Put almond flour, hemp seeds and sweetener in food processor. Process for 30 seconds.
- Add cocoa powder, vanilla, salt and flax mixture. Process until combined and mixture balls up.
- Place batter into pan. Press down with damp hands until even.
- 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.
- 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.
- 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.
- Top your refrigerated cupcakes with the chocolate. Use a plastic spatula to smooth it out.
- Top with chocolate shavings, nuts, coconut, your choice!
- Serve cold or at room temperature.
- Nutrition facts above are incorrect. Each cupcake is about 5 net carbs.
- Store in the fridge.
- Serving Size: 6
Below is a picture of what happens when you ask a certain birthday boy to take an appropriate size bite of the cupcake so you can display the yummy goodness (read: let’s see how much I can eat in one bite while still being able to chew, nah screw it, chewing isn’t necessary).
Let me know how you like them!! xo