Pure indulgence: These low carb and sugar free chocolate cupcakes are moist and intensely chocolatey, topped with a luscious sugar free chocolate frosting.
Heat your oven to 175 Celsius / 350 Fahrenheit
Mix your wet ingredients - eggs and coconut oil/butter plus vanilla extract, then add your dry ingredients - cocoa powder, baking powder, coconut flour, cinnamon and erythritol (or your sweetener of choice).
At the end, stir in your 50 g of chopped chocolate.
Fill into a silicone mould or into a regular cupcake mould using paper cups and bake for ca 20 minutes. Check that they're done - they should feel spongy when you press on them. Remove from the oven and cool.
Melt the other half of the chocolate bar (50 g) in the microwave or in a pan. Stir in the double / heavy cream, butter and powdered sweetener and let it cool until it starts to thicken.
Spread over the cupcakes using a fork to make pretty patterns.
Make sure you use either a sugar free chocolate such as Lily's or dark chocolate with a minimum of 85% cocoa solids. I used a brand with 90% cocoa solids.