Name: Chocolate cupcakes with cream cheese (Sugar free)
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Ingredients: 6 tablespoons (100g) whole wheat flour; 4 tablespoons almond flour; 2 tablespoons refined olive oil; 1 tablespoon cacao powder; 100g water or unsweetened vegetable milk; 3 tablespoons coconut sugar; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 250g ricotta cheese; 3 tablespoons coconut sugar; 1 tablespoon cacao powder; 1 teaspoon vanilla extract

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These chocolate cupcakes with cream cheese frosting are a delight. Intense cacao flavor and airy texture that is impossible to break away from. There is no refined sugar in the chocolate cupcakes recipe. This magical dessert is perfect for breakfast or a snack.

The idea to make cupcakes came about by accident. There was a jar of ricotta in the refrigerator. I was thinking where to apply it. And I remembered about the cupcakes. I took the dough recipe from chocolate muffins on my website. Changed it a bit and added ricotta frosting.

What came out of this, you will now find out.

Chocolate cupcakes ingredients

The base of the chocolate cupcakes is whole grain wheat and almond flour. Whole wheat flour works well for cupcakes and muffins. They are soft and airy. If you don’t like gluten, use oat flour.

Almond flour gives cupcakes a delicious nutty flavor and delicate texture. Almond flour is easy to make yourself. To do this, grind the peeled almonds in a blender or coffee grinder.

Coconut sugar in the recipe as a sweetener. It has a low glycemic index. Use whatever sweetener you like.

The liquid in the chocolate cupcakes is water and refined olive oil. Use coconut oil instead of olive oil. Or whatever you have.

You will also need baking powder and, of course, cacao powder for the dough. Take the most delicious and aromatic cacao. I always use alkalized cacao powder. With it, baked goods have a richer taste.

At the end of the list of ingredients, let’s talk a little about the frosting. We have it consists of ricotta, coconut sugar, cacao and vanilla extract.

All ingredients are now ready. And let’s move on to making cupcakes.

How to make chocolate cupcakes

Turn the oven on at 180 ° C / 350 ° F. Insert paper inserts into the cupcake mold. Or grease the form with oil.

Then combine all the loose ingredients in a bowl. These include whole wheat flour, almond flour, coconut sugar, baking powder, and cacao powder.

Add water, refined olive oil and vanilla extract to the flour mixture. And mix everything. The dough is medium thick.

Then, with the finished dough, using a pastry bag, fill the mold cells by 3/4 of their volume.

We put the form in the oven for 20 minutes. When baking, the dough rises well. Remove the finished cupcakes from the oven and leave in the mold for 10 minutes. Then we remove them from the mold and cool to room temperature.

While the cupcakes are cooling, make the frosting. To do this, use a mixer to mix the ricotta, coconut sugar and cacao powder. If the cream is thick and does not mix well, add a little milk or cream.

When the cupcakes have cooled to room temperature, we begin to decorate them. A pastry bag and a closed star nozzle will again help us with this. You can do without the attachment in one bag.

Store finished chocolate cupcakes in a tightly closed container for up to 7 days in the refrigerator.

As you can see, making such a delicious dessert is very simple. Try it and write your impressions.

Enjoy your meal!

Be healthy and love yourself!