Chocolate Chip Cupcakes with Coconut Cream Frosting
Lily’s Chocolate and Cupcakes
Like I mentioned in “Chocolate Blues Got You Down?” Lily’s Chocolate opened up a world of possibilities in terms of being able to make these low carb chocolate chip cupcakes that are not only good for me, but are also great tasting. Prior to that what I would typically do in regards to sweets is binge. Mainly because there were not great tasting alternatives that would wow me and keep me on track. I forever felt like I was missing out.
The discovery of Lily’s Chocolate changed my whole outlook on low carb living. It gave me an opportunity to incorporate sweets and baked goods like this and live completely guilt free. Sweet treats like this are what really help me stay motivated, satisfied and completely craving free. I call this having my cake and eating it too.
A Reinterpreted Classic
A close friend said that these chocolate chip wonders which I referred to as muffins, are more of a cupcake. Why? Because I frosted them. All I know is that they are moist, delicious and loaded with chocolate goodness you’re going to love. In the base I use a combination of almond and coconut flours, as well as unsweetened flaked coconut which gives these goodies a texture very similar to one made with gluten. Getting something that resembles and tastes just as good as gluten is not an easy task. Often times it requires trial and error and these were no exception. I’m a tough customer, so for me to post a recipe it has to be absolutely perfect and I think these are just that.
Do not be put off by the ingredients list. If you are going to commit to incorporating delicious recipes like this into your lifestyle, this is a very wise investment. By providing yourself with delicious alternatives what you do is eliminate that need to cheat or feel like your missing out. This in turn will bring you one step closer to your goal without ever having to feel deprived again. From my kitchen to yours, happy low carbing.
Chocolate Chip Cupcakes with Coconut-Cream Frosting
The discovery of Lily's Chocolate changed my whole outlook on low carb living. It gave me an opportunity to incorporate sweets and baked goods like this and live completely guilt free. Sweet treats like this are what really help me stay motivated, satisfied and completely craving free. I call this having my cake and eating it too.
Chocolate Chip Cupcakes
In a food processor or stand mixer, mix together all your ingredients: almond flour, coconut flour, coconut flakes, cocoa powder, espresso powder, eggs, oil, butter, vanilla extract, xanthan gum, salt, Stevia, baking powder and soda. Pulse or mix until well incorporated.
With a spoon or large cookie/ice cream scoop, portion out batter into a 12 cup muffin tin lined with muffin cups.
Bake at 425F for 6 minutes then reduce heat to 325F and bake 6 minutes more then rotate and bake 6 minutes more or until tops are glazed and no longer wet looking. Do not overtake or the coconut flour will absorb too much liquid and will dry out your cupcakes.
When the cupcakes are done baking pull them out of the oven and allow them to cool in the pan. As they cool they will continue to setup. When they are cool to the touch (about 10 Minutes), transfer them to a baking rack to cool off completely while you prepare the frosting.
Coconut Cream Frosting
Place all your frosting ingredients except for the flaked coconut in a chilled mixing bowl. With a hand held mixer slowly start to whip together your ingredients. Gradually increase the speed to high and continue whipping until you have stiff whipped peaks. Fold in the coconut flakes.
With a spoon place a generous dollop of the frosting on each cupcake (About 2 Tbls.). When you are done you can optionally garnish with an almond (pictured) or dust them with some freshly grated Lily's chocolate. Store in an airtight container and keep them refrigerated.
Now all that's left to do is figure out where you're going to hide them.
Baking the muffins at 425F for those few minutes activates the baking powder/soda and makes the muffins rise nice and high. When they're finished baking at the lower temperature you will have nicely rounded muffin tops.
At the half way point of the second baking time I rotate the muffin tin, so they cook evenly, but that’s just my oven.
If you are in the induction phase of your diet you these are not recommended as a treat and are something that you can look forward to incorporating when you transition.
After they have been refrigerated let them sit out for 10-15 minutes so that they come to room temp and will allow you to savor every delicious bite.
Nutrition: Calculated using My Fitness Pal.
Serving 1 Cupcake with Frosting
Calories 326, Total Fat 30g, Cholesterol 140 mg, Sodium 196 mg, Potassium 58 mg, Total Carbohydrate 11g, Fiber 6g, Sugars 1g, Protein 7g, Net Carbs 5g.