Defeat Diabetes

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.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Meal Type Sweet Treat
Cuisine Global
Servings 12
Ingredients
  
Chocolate cupcakes
  • 1 tsp coconut oil or olive oil
  • 1 pack Simply Swap Foods Cheeky Chocolate Cupcake 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
Instructions
 
  • 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.
Notes
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

Related articles

9 things the Australian government could do to reduce the type 2 diabetes burden
Dr Brukner’s plea to the 2023 Australian Parliamentary Inquiry into Diabetes
What’s the link between type 2 diabetes, sodium, magnesium and potassium?
By Defeat Diabetes

< 1 min read

Top tips to stay low carb when travelling
By Defeat Diabetes

2 mins read

Our Low Carb Baking eCookbook is here!
3 in 4 patients achieve type 2 diabetes remission within first year of diagnosis

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
>