Recipe
Chocolate Fudge Cupcakes
Prep: 15Cook: 30Total: 45
Ingredients
Cupcakes
- 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
Icing
- 1 pint heavy cream
- 2 T. unsweetened cocoa powder
- 2 T. agave nectar
- 2 T. Pyure stevia
Instructions
- 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.
- Refrigerate.
- 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.
Tips
- Nutrition facts above are incorrect. Each cupcake is about 5 net carbs.
- Store in the fridge.
Nutrition Info:
- Serving Size: 6
Find it online: https://thetoastedpinenut.com/chocolate-fudge-cupcakes/