Low Sugar Chocolate Coconut Cupcakes with Cream Cheese frosting

This recipe was inspired by a friend that wanted a low sugar cake option for his birthday celebration.  After many pounds of soft white sprouted flour, I came up with this rendition – it has a moist crumb, deep chocolate flavor, and a hint of coconut.  Coconut oil was used, but avocado or olive will work well, too.  You can use Dutch processed or natural cocoa powder, either can work well, and definitely use a soft white sprouted wheat flour  to give a more tender crumb.  If espresso powder is hard to find, a strong  brewed coffee can be used. 

My  sugar substitute  of preference is pure monk fruit powder, combined with maple syrup, which produces a balanced sweet flavor without an aftertaste.  The monkfruit powder was purchased from Amazon here

If you prefer, you can use honey, or granulated sugars, and blend with another sugar substitute.  Again, too much liquid sweetener will give a gummy texture.  When cooling the cupcakes, I put a large bowl over them to retain moisture, since I cooled them overnight.  The overall sugar content, using the ingredients below added up to about 5-6 grams of sugar per cupcake, including the frosting (1 Tbsp/per cupcake).

How to make Low Sugar Chocolate Coconut Cupcakes with Cream Cheese Frosting

1) Blend egg, maple syrup and monk fruit powder together with hand mixer for a minute

2) Add cocoa and espresso powder to fairly hot water, then blend with egg mixture.

3) Put flour, baking powder, baking soda and salt in bowl and combine.  Then blend with egg/cocoa mixture.  Blend in Butter milk, oil, vanilla, coconut extract and butter.  Batter should be the consistency of yogurt.

4) Line muffin pans with cups, and fill cups a little over ½ full.  Bakke at350 degrees for 25 minutes.  Cupcakes are done when toothpick comes out clean and tops are springy to touch.  Cool fully on wire rack, about 3-4 hours.

5) While cupcakes are cooling, make frosting by whipping butter with cream cheese. Blend in coconut cream, maple syrup, monk fruit powder and vanilla and coconut extract until frosting is smooth. For a stiffer frosting, reduce coconut cream to 2 Tblsp.  You can set aside in refrigerator until cupcakes are ready to be frosted. 

6) To frost cupcakes, use 1 Tblsp of frosting per cupcake when cupcakes are completely cool.

Low Sugar Chocolate Coconut Cupcakes with Cream Cheese frosting

Yields 12 cupcakes.  Bake for 25 minutes at 350 dgrees.

Ingredients
  

Cupcakes

  • 1 egg
  • 3 tbsp maple syrup
  • 1 tsp monk fruit powder
  • 6 tbsp cocoa powder
  • 1 tsp espresso powder
  • ½ cup hot water
  • 1 ¼ cups soft white sprouted flour
  • 1 tsp baking powder
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp coconut extract or flavoring
  • 1 tbsp melted butter

Cream Cheesefrosting

  • ¼ cup room temperature butter
  • 8 oz cream cheese
  • 3 tbsp coconut cream
  • 2 tbsp maple syrup
  • ¾ tsp monk fruit powder
  • 1 tsp vanilla extract
  • 2 tsp coconut extract or flavoring

Instructions
 

  • Blend egg, maple syrup and monk fruit powder together with hand mixer for a minute.
  • Add cocoa and espresso powder to fairly hot water, then blend with egg mixture.
  • Put flour, baking powder, baking soda and salt in bowl and combine.  Then blend with egg/cocoa mixture.  Blend in Butter milk, oil, vanilla, coconut extract and butter.  Batter should be the consistency of yogurt.
  • Line muffin pans with cups, and fill cups a little over ½ full.  Bake at 350 degrees for 25 minutes.  Cupcakes are done when toothpick comes out clean and tops are springy to touch.  Cool fully on wire rack, about 3-4 hours.
  • While cupcakes are cooling, make frosting by whipping butter with cream cheese. Blend in coconut cream, maple syrup, monk fruit powder and vanilla and coconut extract until frosting is smooth. For a stiffer frosting, reduce coconut cream to 2 tbsp.  You can set aside in refrigerator until cupcakes are ready to be frosted. 
  • To frost cupcakes, use 1 tbsp of frosting per cupcake when cupcakes are completely cool.

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