Hi-Hat Cupcakes (Low-Sugar)
This is a moist chocolate cupcake with no-sugar added frosting and melted chocolate. If you make these for others, they will be a hi-hat-hit. This makes 4-5 regular size cupcakes.
Ingredients
- 2 large egg yolks
- 1/2 cup milk of choice (plus more)
- 1/2 Tbsp neutral oil (light olive oil or liquid form coconut oil recommended)
- 1 tsp lemon juice or white vinegar
- 3/4 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup cacao powder or unsweetened cocoa
- 1/8-1/2 tsp monk fruit sweetener (depending on how low-sugar you would like to make this)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8-1/4 tsp pinch of kosher or coarse sea salt
- 4-6 Tbsp Thick Greek yogurt per cupcake (no-added sugar recommended)
- dark chocolate morsels (for melted chocolate)
- coconut oil (for melted chocolate)
Instructions
- Pull eggs out of refrigerator and separate the egg yolk and whites (save the whites). Whisk the egg yolks to combine to cupcake batter. If you will want to taste the cake batter, put egg yolks in a separate bowl, otherwise they can be added to the combining batter bowl.
- Make the chocolate cupcake batter in one bowl. Gently combine dry and wet ingredients. Tip: use a spoon to combine. This will be a wet batter that you can pour and spoon into the cupcake holders/pan. Fill the cupcake to about 1/8" from the top.
- Bake cupcakes at 350°F/180°C for 20 minutes. Let cool in refrigerator. This will make 4-5 full cupcakes depending on how much total liquid/milk you add.
- Make the frosting with Greek yogurt. Add to a piping bag with a round or star tip. Hold straight up on cupcakes and press the piping bag a few times and then pull up. Refrigerate cupcakes while making the melted chocolate.
- Make the melted chocolate (see the melted chocolate recipe). Hold the cupcake bottom and sides, and then dip each frosted cupcake into the melted chocolate. Refrigerate to let the chocolate cold set.
- Enjoy! Cupcakes will last for several days covered in the refrigerator.
Notes
Monk fruit sweetener is a healthy, anti-inflammatory sweetener. It is more sweet than granulated sugar, so you only need a little.