These low carb chocolate cupcakes come in at around 7g of carbohydrates per cupcake, making them perfect for a diabetic’s treat. This recipe yielded 12 cupcakes for me however it depends on the size of your cupcake tray. If you do not have Splenda, it can be substituted for another sugar substitute or, if you aren’t concerned about sugar levels, another 100g of caster sugar.
Caster Sugar 20g
3 small eggs/ 2 large eggs
Self-raising flour 80g
Unsweetened Cocoa Powder 40g
Butter 100g (Coconut oil or vegetable oil can be used as a substitute)
Half teaspoon of baking powder
A drop of vanilla essence
A pinch of salt
Instant coffee 1tsp
Start by separating the egg whites from the yolks and set the yolks aside. Whisk the egg whites until they form stiff peaks, then add the Splenda and sugar and continue whisk.
Melt the butter and stir it into the egg yolks. Fold half of the mixture into the egg whites and sugar with a spatula.
Sift the flour, salt, baking powder and cocoa powder into a bowl. Add half of the dry ingredients to the wet ingredients and fold it in. Fold in the rest of the egg yolks and butter and the rest of the sifted dry ingredients.
Mix the instant coffee granules, milk and vanilla essence together until the instant coffee dissolves. Finally mix the coffee milk into the batter.
Divide the batter equally between a 12 cupcake tray with cupcake cases and bake for 15-18 minutes at 180°C or 160° fan until a skewer inserted into the centre of the cupcake comes out clean.
Remove from the cupcake tray and allow to cool.