In our baking era thanks to Kristy! We’re obsessed with these Mini Healthy Chocolate Cake Cupcakes. The perfect bite-size treat to satisfy our sweet tooth with all clean ingredients!
Ingredients
- 1/3 cup Bob's Red Mill Paleo Blend Flour (blend of almond & coconut flours)
- ¼ cup Unsweetened Cocoa Powder
- 2 heaping tbsp. of vanilla protein powder (any kind you have on hand will work)
- ¼ tsp. baking soda (heaping not leveled)
- ½ tsp. salt
- ¼ cup mild olive oil
- ½ cup Natures Besti Monk Fruit Sugar blend (no erythritol) -you can probably use coconut sugar also I have not tested though
- 1 egg (room temperature)
- ½ tsp vanilla
- 1/3 cup milk (room temp) + 1 tbsp vinegar (put together in bowl and set 5 minutes)
- (mini dark choc. chips optional)
- Elavi’s Strawberry Cashew Butter & Blue Vanilla Frosting
Directions:
- Preheat the oven to 350°F.
- Whisk together flour, cocoa, protein powder, baking soda and salt. Set aside
- Whisk together olive oil, egg, vanilla, milk/vinegar, and sugar.
- Pour the wet ingredients into the dry ingredients and whisk until combined and smooth
- Pour batter into greased cupcake molds
- Top with mini chocolate chips (optional)
- Bake for 15-25 mins depending on which mold. Cupcakes will be done pretty quickly, just touch top and wait for "bounceback"
- Cool completely before adding Elavi's Cashew Butter "icing" of choice