Clean Eating Chocolate Glazed Cupcakes Recipe
I’ve never been one to miss out on desserts. That may or may not be one of the reasons I find myself in the position of needing to lose weight in the first place. But it’s always been my opinion that you have to enjoy life’s celebrations.
So now that this low carb thing is taking over my life, I find myself fighting against it. There are certain things I just don’t want to give up. It’s almost like low-carb eating has turned me into a 2 year old, stomping my feet and pumping my fists in the air. There is a part of me that is screaming, “I don’t want to eat low carb!!!! I want dessert!!!!”
Well… the logical side of me knows that even with all the bumps in the road I’ve experienced so far (and there have been plenty!), that little 2 year old needs some good, ol’ fashioned discipline. I mean, at some point, you have to stop complaining, put on your big girl panties, and dive into what you know you need to do, head first.
So with Valentine’s Day around the corner, I knew I had to find some way to enjoy a treat without straying off course. These muffins were the answer. But Mini Chef would not have appreciated my low carb cupcakes. So I made them for him with honey instead. That’s the version in the photo above.
But if you do eat low carb, don’t worry. I gotcha covered!! These are delicious made with pure liquid stevia.
The first recipe below is the full-carb version. Click on page 2 for the low carb version.
YOU MIGHT ALSO ENJOY:
Clean Eating Chocolate Glazed Cupcakes – With Honey
Cupcake Ingredients:
- 6 whole eggs
- 1/3 cup coconut milk
- 1/4 cup honey
- 1/4 cup coconut oil
- 1/4 cup unsweetened apple sauce
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp. baking soda
- 1 tsp. pure vanilla extract
- 1 tbsp. unsweetened cocoa powder
- Chocolate Glaze Ingredients:
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut oil
- 1/4 cup honey
Directions:
In a large mixing bowl, whisk together all the cupcake ingredients.
The coconut oil will leave clumps, but this is okay. Just break them up the best you can with the whisk while mixing.
Pour batter in equal amounts into a greased standard-sized muffin pan. Silicon pans are best for this, but non-stick works too.
Bake at 350 F. for approximately 30 minutes, or until a knife inserted into the center of a cupcake pulls out clean.
Set aside and allow to cool.
While the cupcakes cook, warm the glaze ingredients in a small sauce pot, stirring constantly until the chocolate is fully melted.
Allow it to cool slightly, or until it reaches the consistency you prefer.
Spoon the glaze over the cupcakes and transfer the cupcakes to the fridge.
Once the glaze has hardened a bit, they are ready to serve.
Note, these are yummy with the glaze not chilled too.
Number of servings (yield): 12