Name: Keto Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 large or 5 medium eggs; ½ cup coconut oil (melted and cooled); ½ cup coconut flour; 4 tablespoons cocoa powder; ½ cup granulated sweetener (or ⅓ cup powdered allulose); 1 teaspoon baking powder; 1 teaspoon cinnamon; 1 teaspoon vanilla extract; 2 oz dark chocolate (chopped (90% cocoa or sugar-free)); 2 ripe avocados avocados (flesh only (1 scant cup / 220g / 7.76 oz)); ½ cup cocoa powder (for frosting); 5 tablespoons powdered erythritol (or 6-7 tablespoons powdered allulose)

If you’re on a keto journey and craving something sweet, look no further than these indulgent Keto Chocolate Cupcakes! They are rich, moist, and completely satisfying, making them the perfect guilt-free treat. You won’t believe they’re low-carb and sugar-free! With a delightful chocolate flavor and creamy avocado goodness, these cupcakes are sure to impress even the most discerning dessert lover.

Why It’s My Go-To

These Keto Chocolate Cupcakes are my absolute favorite for several reasons. First, they are incredibly easy to make, requiring just a handful of straightforward ingredients. Second, they are packed with flavor and won’t derail your keto lifestyle. Lastly, they are versatile enough to be dressed up for any occasion, from casual family dinners to fancy celebrations. Whether you enjoy them plain or with a luscious frosting, these cupcakes are sure to be a hit!

Ingredient Rundown

4 large or 5 medium eggs: These provide the structure and richness for the cupcakes.
½ cup coconut oil (60ml), melted and cooled: Adds moisture and a subtle flavor. You can also use butter if you prefer.
½ cup coconut flour (30g): A fantastic gluten-free flour that keeps the cupcakes light and fluffy.
4 tablespoons cocoa powder (25g): This is what gives our cupcakes that intense chocolate flavor.
½ cup granulated sweetener (50g), or ⅓ cup (75g) powdered allulose: Choose your favorite keto-friendly sweetener for sweetness without the carbs.
1 teaspoon baking powder: This helps our cupcakes rise beautifully.
1 teaspoon cinnamon: Adds a warm spice that complements the chocolate perfectly.
1 teaspoon vanilla extract: For that quintessential baking flavor.
2 oz dark chocolate (50g), chopped: I recommend using a 90% cocoa variety or sugar-free chocolate chips for an extra decadent touch.
2 ripe avocados (1 scant cup / 220g / 7.76 oz, flesh only): These add creaminess and healthy fats, making these cupcakes moist and delicious.
½ cup cocoa powder (43g): We’ll use this again to enrich the frosting.
5 tablespoons powdered erythritol or 6-7 tablespoons powdered allulose: This is the sweetener for our creamy frosting.

Cook’s Kit

Mixing bowl: For blending all your ingredients together.
Whisk or electric mixer: To ensure everything is well combined and fluffy.
Muffin tin: To bake your cupcakes in; make sure to use liners for easy removal.
Silicone spatula: For scooping out batter and scraping the bowl.
Cooling rack: To let your cupcakes cool completely before frosting.

Mastering Keto Chocolate Cupcakes: How-To

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.

Step 2: Prepare Muffin Tin

Line a muffin tin with cupcake liners or grease it with a bit of coconut oil to prevent sticking.

Step 3: Mix Wet Ingredients

In a large mixing bowl, whisk together the eggs, melted coconut oil, and vanilla extract until well combined.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the coconut flour, cocoa powder, granulated sweetener, baking powder, and cinnamon until there are no lumps.

Step 5: Blend the Avocado

In a food processor, blend the ripe avocados until creamy and smooth. This will be the secret ingredient that keeps your cupcakes moist.

Step 6: Combine Everything

Add the dry ingredients to the wet ingredients, along with the blended avocado. Fold in the chopped dark chocolate. Mix until just combined; be careful not to overmix!

Step 7: Fill Muffin Tin

Scoop the batter into the prepared muffin tin, filling each liner about ¾ full.

Step 8: Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool

Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes, then transfer them to a cooling rack to cool completely.

Step 10: Frosting (Optional)

While the cupcakes are cooling, prepare your frosting by mixing the cocoa powder and powdered erythritol/allulose into the remaining blended avocado until smooth and creamy. Frost your cooled cupcakes as desired!

Seasonal Twists

Mint Chocolate: Add a few drops of peppermint extract to the batter for a refreshing mint chocolate flavor.
Pumpkin Spice: Replace some of the cocoa powder with pumpkin puree and add pumpkin spice for a fall-inspired treat.
Chocolate Orange: Incorporate orange zest into the batter for a delightful citrus twist.
Nutty Delight: Fold in some chopped nuts like walnuts or pecans to add crunch and texture.

Don’t Do This

When making your Keto Chocolate Cupcakes, avoid the following mistakes:

Don’t overmix your batter; this can lead to dense cupcakes.
Don’t skip the cooling step before frosting; warm cupcakes can melt your frosting.
Do not substitute coconut flour with other flours without adjusting the liquid content; coconut flour absorbs much more moisture.
Don’t rush the baking time; each oven is different, so keep an eye on your cupcakes towards the end of baking.

Prep Ahead & Store

These Keto Chocolate Cupcakes can be made ahead of time and stored for later enjoyment. Here are some tips:

Store cooled cupcakes in an airtight container in the fridge for up to a week.
Unfrosted cupcakes can be frozen for up to 3 months; just be sure to wrap them tightly.
Frosted cupcakes are best enjoyed fresh, but if you need to store them, refrigerate them in an airtight container.

Common Questions

Can I use a different sweetener?

Absolutely! You can substitute the granulated sweetener with any keto-friendly sweetener you prefer, but be sure to adjust the quantity according to the brand’s sweetness level.

What can I use instead of avocado?

If you’re not a fan of avocado, you can replace it with unsweetened applesauce or Greek yogurt for a different texture, though it may alter the flavor and carb count slightly.

Can I make these cupcakes dairy-free?

Yes! Simply use coconut oil as the fat source and ensure your chocolate is dairy-free. This will keep your cupcakes completely dairy-free and delicious!

How can I make these cupcakes more chocolatey?

For an even more intense chocolate flavor, add extra cocoa powder or mix in some sugar-free chocolate chips into the batter before baking.

Keep Cooking

Sally’s Baking Addiction for more delicious dessert ideas.
Pinch of Yum for a variety of healthy recipes.
Minimalist Baker for simple, plant-based recipes.

The Last Word

These Keto Chocolate Cupcakes are a delightful treat that proves you can enjoy dessert while maintaining your low-carb lifestyle. They are not only easy to make but also incredibly versatile. Feel free to get creative with flavors and toppings, and most importantly, enjoy every bite guilt-free! With a rich chocolate flavor and a creamy texture, these cupcakes are bound to become a favorite in your keto repertoire. So gather your ingredients, follow the steps, and get ready to indulge in the ultimate keto dessert!