Chocolate Cupcakes


15 minutes

Serving size

12 cupcakes


1 1/4 cup Carbonaut baking mix
3 oz Sugar-free dark chocolate
1/3 cup Dutch/Alkalized cocoa /span>
3/4 cup hot coffee
3/4 cup Confectionary/powdered sugar replacer of your choice
1/2 tsp Salt
1/2 tsp Baking soda
6 tbsp Vegetable oil
2 Large eggs or plant-based alternative, room temperature
2 tsp Vinegar, white
1 tsp Vanilla extract

These light and fluffy chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made with Carbonaut baking mixture instead of traditional AP flour, you’ll create these carb conscious crowd-pleasing treats worthy of any occasion.


  1. Preheat oven to 350°F. Line a 12-count cupcake pan with cupcake liners
  2. Add chocolate and cocoa to a medium bowl and pour hot coffee over the mixture. Whisk until smooth and set in refrigerator to cool completely
  3. Whisk Carbonaut Baking Mix, sugar replacer, salt, and baking soda together in medium bowl; set aside
  4. Whisk oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth
  5. Add dry mixture to liquid mixture and whisk until smooth
  6. Divide batter evenly among lined cupcake pan
  7. Bake for 22-26 minutes or until the toothpick inserted into the center comes out clean. Remove from pan after 5 minutes. Let cool completely before topping with your favorite icing
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