This weekend I was craving a treat, and found this delicious recipe on Sarah Wilson’s I Quit Sugar website. I changed it as I went along, resulting in these little cute chocolate chip cupcakes with chocolate frosting.
I used 100% chocolate from Hotel Chocolat, but found this a bit too bitter. I used 90% Lindt chocolate in the past, which I think tastes better. Just use whichever you prefer.
Ok let’s do this, here’s the recipe.
Preheat the oven to 180 degrees. Prep a baking tray or muffin tray with cupcake forms.
In a bowl, mix the egg yolks, coconut oil, stevia and vanilla. Add the cinnamon, bicarbonate of soda, and ground almonds and mix again to form a dough.
Now you will have quite a thick mixture. Add the coconut milk, but not all at once. Keep mixing it in until you have a nice cake mixture kind of consistency.
Beat the egg whites until thick and frothy, and fold into your cake mix. Finally, fold in the chocolate chunks.
At this point I taste a little of the mixture and add more stevia until it has a sweet taste.
Spoon your cake mixture into the cupcake forms. Remember to leave some space at the top, they’ll grow! Pop in the oven for 20mins or until golden brown.
If you like fruit, you could add blueberries or raspberries, my mum assures me that’s delicious too!
THE CHOCOLATE FROSTING
Another recipe inspiration I found on the I Quit Sugar website.
Remove the avocado skin and stone. In a bowl, blend all ingredients into a smooth paste. Add 1 or 2 teaspoons of coconut milk to turn it into a creamy consistency.
Pop into the fridge for 30mins or so.
Using a spoon, distribute on top of your cupcakes.
Aaaaaand enjoy! xoxo