SA Size 1367 2048 px 1

Nut Butter-Filled Chocolate Cupcakes made with Truvia For Baking Brown & Truvia For Baking Caster Sweetener

These sugar-free, gluten-free chocolate cupcakes are seriously moreish with a naturally healthy twist.

Recipe created by The Honest Grazer - https://www.instagram.com/theh...


Prep Time

15 minutes

Cook Time

15 minutes

Serving size

6 Cupcakes

Kilojoules

N/A

Ingredients

  • 2 Eggs

  • 70ml Cold, black coffee

  • 20g Truvia For Baking Brown Sweetener

  • 5g Truvia For Baking Caster Sweetener (optional)

  • 20g Dark cocoa powder

  • 40g Coconut flour

  • 1 tsp Ground cinnamon


  • 1 tsp Organic baking powder

  • 2 Tbsp Olive oil

  • 1 tsp Vanilla extract

  • 100g Sugar-free dark chocolate or choc chips

  • 3 Tbsp But butter of choice

Directions

  • 1.

    Pre-heat oven to 160°C.

  • 2.

    Whisk the wet ingredients together, in a small bowl.

  • 3.

    Whisk all the dry ingredients together, except for the chocolate, in a large bowl.

  • 4.

    Add the wet mix to the dry mix and fold in half of the chocolate.

  • 5.

    Grease a cupcake tin with coconut oil.

  • 6.

    Fill each cup halfway with the cupcake batter, then add roughly 1.5 tsp of nut butter into each cup before covering with the remaining batter and top with remaining chocolate chips.

  • 7.

    Bake for 15 minutes.


Nut Butter-Filled Chocolate Cupcakes made with Truvia For Baking Brown & Truvia For Baking Caster Sweetener

Prep Time: 15 minutes
Cook Time: 15 minutes
Serving size: 6 Cupcakes

Ingredients

  • 2 Eggs

  • 70ml Cold, black coffee

  • 20g Truvia For Baking Brown Sweetener

  • 5g Truvia For Baking Caster Sweetener (optional)

  • 20g Dark cocoa powder

  • 40g Coconut flour

  • 1 tsp Ground cinnamon


  • 1 tsp Organic baking powder

  • 2 Tbsp Olive oil

  • 1 tsp Vanilla extract

  • 100g Sugar-free dark chocolate or choc chips

  • 3 Tbsp But butter of choice

Directions

  • 1.  

    Pre-heat oven to 160°C.

  • 2.  

    Whisk the wet ingredients together, in a small bowl.

  • 3.  

    Whisk all the dry ingredients together, except for the chocolate, in a large bowl.

  • 4.  

    Add the wet mix to the dry mix and fold in half of the chocolate.

  • 5.  

    Grease a cupcake tin with coconut oil.

  • 6.  

    Fill each cup halfway with the cupcake batter, then add roughly 1.5 tsp of nut butter into each cup before covering with the remaining batter and top with remaining chocolate chips.

  • 7.  

    Bake for 15 minutes.