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Chocolate Cupcakes
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These diabetic friendly chocolate cupcakes were created in favor of store bought cupcakes which contain high glycemic ingredients that spike blood sugar levels and in turn damage your health. The whole idea of a guilt-free dessert is to enjoy eating without worrying about weight gain or spikes in blood sugar levels. This recipe is made from scratch –  no cheap or high glycemic  ingredients here – and contain some really fabulous superfoods which makes eating these diabetic-friendly cupcakes good for your health. The combination of a tigernut flour centered batter and a whey/ghee blend both sweetened only with kabocha extract is truly a guilt-free treat! And the chocolate flavoring mixed with healthy fats like medium-chain triglycerides and almond butter are the healthy icing on this cake!

Chocolate Cupcakes

The DIY frosting has a video tutorial we recently put out on our YouTube channel! You definitely want to check it out and subscribe to our channel for more fantastic how-to videos. This tutorial teaches you how to get the perfect, creamy consistency you love whenever you bite into a cupcake. This recipe is great for a paleo or ketogenic lifestyle.

By using tigernut flour the texture comes out very close to wheat flour cupcakes but without the blood sugar spike. You are truly going to enjoy these moist cupcakes which are easily digestible and soothing to your heart’s sweetest desires.

Chocolate Cupcakes

 

INGREDIENTS

Serving size: Makes 6 cupcakes 

For the Cupcakes:

  • 4 large eggs
  • 1/4 tsp vanilla extract
  • 1 tsp maca
  • 1/4 cup tigernut flour
  • 3 tbsp BochaSweet
  • 1/2 tsp ground cinnamon
  • 2 tbsp almond butter
  • 2 tbsp MCT/coconut oil
  • 1 tbsp chocolate powder
  • 1-2 tbsp collagen protein powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt

For the Frosting:

  • 4 tbsp whey
  • 1/2 cup soft butter or ghee
  • 1/4 cup melted butter or ghee (to cream)
  • 1/4 tsp vanilla extract
  • 2 tbsp BochaSweet
  • pinch of salt

DIRECTIONS

  1. Preheat the oven to 350F and line a 6-cup muffin pan with liners. Using a whisk mix together mix together the eggs, BochaSweet, MCT/coconut oil, almond butter and vanilla in a bowl until smooth.
  2. Then add in the tigernut flour, chocolate powder, cinnamon, maca, and remaining dry ingredients. Whisk until all ingredients come together.
  3. Fill the 6 cupcake liners evenly with the batter, this is about 3/4 of liner. The cupcakes will rise during baking so you want to make sure they don’t grow too big. Use a spatula to scrape out the remaining contents from the bowl.
  4. Bake for 15-20 minutes until a toothpick comes out clean. Allow to cool for a half hour before adding the frosting and sprinkling with shredded coconut.

For the Frosting:

  1. Make sure to start with butter or ghee that is at room temperature. If needed lightly melt 1/4 cup of the butter in addition to the 1/2 cup of softened butter to speed up the mixing process.
  2. Add in BochaSweet, whey, vanilla extract, and salt. Whisk all the ingredients in a bowl making sure to mash the butter constituents completely.

Chocolate Cupcakes

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