In my many years of baking, I have made a lot of chocolate cupcakes. With sugar, without, I judge them all the same. Must be dark chocolate, rich, light, fluffy, and never fail. These sugar free cupcakes hit all the marks for me. And when they are paired with a creamy coconut buttercream frosting, that is a major bonus!
Why this recipe is just so good....
- This recipe comes out perfectly every time I bake it. It consistently is moist but not dense, fluffy and never sinks in the middle. Low carb and keto baking can be very difficult at times and this recipe never disappoints!
- For this chocolate cupcake, we could not stop with just cocoa powder. There is also some melted sugar free chocolate added to give it more chocolatey goodness.
- And all the coconut lovers will adore the buttercream frosting. Coconut extract gives it a delicious flavor and you can top them with coconut chips as well.
- This recipe uses sour cream to add moisture, acidity and flavor. Martha Stewart has an article about how great it is to use in baked goods. And really, if it's good enough for Martha, it's good enough for me. 😉
- Many recipes use baking soda if there is an acidic ingredient such as buttermilk, sour cream or yogurt in them. The combination of sour cream and baking soda will create the rise that the cupcakes need. Don't substitute baking powder in this recipe since it is not a 1:1 substitution.
- I find the combination of almond and coconut flour creates a beautifully soft, tender texture in low carb and keto desserts. I usually prefer this over using just one or the other.
- Not looking for a strong flavor of coconut? Just use vanilla extract instead of the coconut.
How to make sugar free cupcakes
- Combine all dry ingredients in large bowl and mix well.
- Whisk together all wet ingredients.
- Fold into bowl of dry ingredients and stir until combined.
- Place paper liners in muffin cups and lightly spray with baking spray.
- Use a muffin or cookie scoop to put batter into paper lined muffin cups.
- Bake in 350°F oven for 20-23 minutes, or until toothpick comes clean or only a few crumbs on it.
- Let cool before frosting.
- Look, even topped, no sink cupcakes. Perfect for frosting!
- In a mixer, beat the butter until creamy, about 3-4 minutes.
- Add powdered sugar substitute and beat to combine.
- Add in the unsweetened coconut milk and coconut extract. Beat for another 1-2 minutes. Add another tablespoon or two of milk if frosting is too thick.
- I used a piping bag and star tip to frost cupcakes and sprinkled with unsweetened coconut chips.
- Not measuring properly can be a big reason for a recipe not turning out as planned. Some suggest weighing your ingredients on a kitchen scale to get an accurate amount. This is what works for me: I stir my flour first to fluff it up in their storage container, sift the flour into a large bowl and then spoon it into a measuring cup, I don't have a problem.
- I sound like a broken record but sifting nut flours is also key to success. You should store them in the refrigerator or freezer since long term storage at room temperature could turn them rancid. Since they tend to get lumpy when cold, it's important to sift. Those lumps make a difference in amount of flour when measured.
The frosted cupcakes should be stored in an airtight container. They can be left at room temperature for 3-4 days. After 4 days, store in refrigerator for another 3-4 days.
They can dry out if left in refrigerator a few days. If you know you will have leftovers, I would store the cupcakes separately from the frosting in the refrigerator. You can microwave the cupcakes for about 10 second to soften them and then frost the cupcake after it cools for a few minutes.
Yes, store in an airtight container in the freezer for up to 3 months. Let defrost in refrigerator overnight. Add a tablespoon of coconut milk, heavy cream or half and half if needed for a smoother consistency.
According to Livestrong.com, sour cream has 455 calories per cup, 44.5 grams of fat, 10.6 grams of carbs and 5.6 grams of protein. You will probably never eat a cup of sour cream but when it is divided into portions of a recipe, it certainly has the macros to be a keto approved food.
If you love coconut, try these delicious desserts!
Please comment and rate this recipe if you try it. This lets me know what recipes you like and what I should continue making.Print
These light and fluffy sugar free cupcakes are a chocolate lover's dream. The coconut buttercream is a sweet and creamy frosting that is quick and easy to make.
- 2 cups fine almond flour, sifted
- 2 tablespoons coconut flour, sifted
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon xanthan gum
- ⅔ cup Allulose *
- ½ cup Monkfruit *
- 2 ounces, sugar free chocolate, melted and cooled ( I used Choc Zero)**
- 3 large eggs, room temperature
- 1 cup sour cream, full fat, room temperatue
- 1 teaspoon pure vanilla extract
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 - 1 ½ cups Monkfruit powdered sugar***
- ¼ unsweetened coconut milk****
- ½ - 1 teaspoon coconut extract
- To make cupcakes: Preheat oven to 350°F. Place paper liners in a 12 cup muffin tin. Spray lightly with non stick baking spray.
- Melt the chocolate in the microwave in 30 second increments. Or melt over a double boiler. Let chocolate cool.
- Place all dry ingredients in a large bowl and whisk to combine.
- In another bowl mix the wet ingredients together.
- Pour the wet ingredients into the bowl of dry ingredients and fold in until just fully combined. Don't over mix.
- Use a large cookie scoop or spoon and fill the muffin cup about ¾ full.
- Bake in oven for 20-23 minutes. Test with a toothpick at 20 minutes. If it comes out clean, or with only a few crumbs on it, it is done. If not, bake a few minutes longer.
- Remove from oven to a cooling rack and let cool 15 minutes. Then remove cupcakes from pan to fully cool on rack. (Leave cupcakes in their liners, they are still fragile until they are fully cooled)
- To make frosting:- beat softened butter in mixer on medium-high speed until smooth, about 3-4 minutes.
- Turn mixer to low speed and beat in the sugar. Taste for sweetness, add a bit more as needed.
- Shake can of coconut milk before measuring and then pour in the ¼ cup with the coconut extract and beat for 2-3 minutes. Scrape the bowl to make sure all is mixed together. If the frosting is too thick, add another 2 tablespoons of coconut milk. Beat well.
- Frosting with a piping bag and star tip. Sprinkle with optional unsweetened coconut chips.
*Always sift your dry ingredients. Since we store our nut flours in the refrigerator and freezer, they tend to get lumpy. Cocoa powder and powdered sugar can get lumpy as well and this affects your measurements.
** The combination of Allulose and Monkfruit in the cupcakes provides a very natural sweet flavor and a fluffy texture. I found no aftertaste or a cooling effect that some sweeteners give. You can use your preferred sugar substitute, but start with only 1 cup and taste for sweetness.
*** We find that baked goods turn out better when dairy products have come to room temperature. Take them out about an hour before baking help ensure a smoother batter.
Keywords: Low carb, keto dessert, frosting