Defeat Diabetes

Chock-A-Choc Cupcakes

2 mins read

These low carb, low sugar cupcakes are the perfect choice if you’re managing blood sugars but are craving something sweet.

Chock-A-Choc Cupcakes

These supremely satisfying chocolate cupcakes are a great low carb option that will keep you feeling full.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Meal Type Sweet Treat
Cuisine Global
Servings 12


Chocolate cupcakes

  • 1 tsp coconut oil or olive oil
  • 1 pack Chocolate Low Carb Cupcake & Cake Chocolate Mix
  • 1 cup blueberries, plus extra for decorating
  • ½ cup salted butter, melted (125 g)
  • 3 large eggs (60 g)
  • cup preferred milk (eg. coconut, almond, full fat dairy etc)
  • 12 small mint leaves, to decorate (optional)

Chocolate buttercream icing

  • 125 g unsalted butter, softened
  • ¼ cup monk fruit icing sweetener (powdered)
  • 2 tsp vanilla essence
  • 2 tbsp raw cacao powder


  • Preheat oven to 170°C  and grease and line a 12-hole muffin tray with paper cases. Lightly coat the paper cases with coconut oil or olive oil to avoid sticking.
  • Pour the entire dry mix contents into a large bowl with the blueberries and stir to mix well.
  • In a separate bowl, whisk together melted butter, eggs and milk.
  • Pour wet ingredients into dry ingredients and fold together gently.
  • Pour the mixture into the lined muffin tray and bake for 20-25 mins or until cakes spring back when lightly touched in centre (or a skewer inserted into centre of cake comes out clean).
  • Leave the cakes in pan for 5 minutes before removing to cool on wire rack.
  • To make the buttercream icing, place the butter in a medium bowl and beat with an electric beater while adding the sweetener one spoonful at a time. Beat well after each addition and blend together until light and fluffy.
  • Add cocoa powder and vanilla essence and continue beating on low speed until well combined, scraping down the sides of bowl where necessary.
  • Ensure the cakes are fully cooled before topping with buttercream icing, mint leaves and berries.


If you have a silicone muffin tray then you won’t need paper cases.
You can keep these cupcakes in the freezer at home for when a sweet craving hits. They freeze really well for up to six weeks and only take about 30 minutes to defrost at room temperature. 

Nutrition (per serve)

Net Carbs: 4.4gProtein: 7.3gFat: 27.8g
Keyword Chocolate, Cupcakes

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Related articles

By Defeat Diabetes

< 1 min read

7 low carb lunch ideas for busy days
By Defeat Diabetes

< 1 min read

Type 2 diabetes and low carb: Is it for you?
By Defeat Diabetes

< 1 min read

5 easy low carb hearty dinners
By Defeat Diabetes

2 mins read

The essential guide to low carb vs low GI
Breaking news: Should everyone adopt low carb? – The Australian
Diabetes Australia and Defeat Diabetes to empower people with type 2 diabetes

Join Australia's first doctor-led, evidence-based program transforming the lives of those with pre-diabetes, type 2 diabetes and other chronic conditions.

  • Deep-dive lessons
  • Video masterclasses
  • Easy-to-read articles
  • 250+ low carb recipes
  • Weekly meal plans
  • Community support