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Mini Chocolate Chilli Cupcakes

Published: Jul 22, 2017 · Updated: Jul 7, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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Gluten FreeLow Carb

Chocolate chilli cupcakes baked in a mini form are a delicious treat. The slight heat of the spices combines well with the chocolate.

A mini cupcake is a great way to enjoy a sweet treat without ending up face down in an empty plate and being full of regret. Since theses mini chocolate chilli cupcakes are baked with coconut flour they are filling. Best of all they are only 1g net carb each cupcake.

chocolate chilli


If you don’t have a mini muffin tin, you can bake these chocolate chilli cupcakes in a normal sized tin but you will need to adjust the nutritional information accordingly. Even so, these mini chilli cupcakes are still a healthy treat, whatever size you bake them.

chocolate chilli


We enjoy the chocolate chilli muffins that I bake with almond flour so it was only a matter of time before I tried the flavour combination of chocolate and chilli with coconut flour. The result was a light, moist cupcake with a slight kick. I served this batch with a lime cream cheese frosting but you could have yours plain, or perhaps with a chocolate topping too.

chocolate chilli

Chocolate Chilli Cupcakes

Chocolate and chilli may seem an unusual combination but it works. The chilli gives the chocolate a slight spicy hint to it. In a chocolate bar, it goes very well with a dark chocolate that is high in cocoa solids. If you enjoy your heat, you may want to add a dash more cayenne pepper. I love the slight heat of the pepper that kicks in whilst you are munching on the cupcakes.

The Chief Taster gave these the thumbs up and I enjoyed watching him guess the flavour as it’s fun to give these mini chocolate chilli cupcakes to someone and ask them what the flavour is. He got it on the 3rd guess with his first being nutmeg.

chocolate chilli


With these mini chocolate chilli cupcakes being so low in carbs you could also add a couple of chocolate chips to them too for an additional flavour and texture. Warm melted chocolate with the kick of the spice is just the perfect pick me up!

Mini Chocolate Chilli Cupcakes

Angela Coleby
Low carb chocolate cupcakes with chilli
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Cupcakes, Dessert
Cuisine American
Servings 16 Mini Cupcakes
Calories 60 kcal

Ingredients
 
 

  • 1/4 cup coconut flour
  • 1/4 cup Butter, softened unsalted
  • 3 medium eggs
  • 1/4 cup Erythritol
  • 1/4 cup cocoa powder unsweetened
  • 3 tablespoons coconut milk
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Instructions
 

  • Preheat the oven to 200C/400F degrees.
  • In a bowl blend the erythritol and butter together.  
  • Add the eggs, one at a time and beat until combined.
  • Add the coconut flour, cocoa powder, baking powder, spices and salt. Mix thoroughly.
  • Add the coconut milk and water until the mixture is smooth.
  • Spoon into a greased mini muffin/cupcake tin and bake for 15 minutes until firm.

Notes

Makes 16 Mini muffins
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1mini muffinCalories: 60kcalCarbohydrates: 3gProtein: 2gFat: 5gFiber: 2g
Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
This post may contain affiliate links. Please read my disclosure policy for more info.

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Comments

  1. TheaMaria

    August 22, 2019 at 9:20 pm

    Fantastic! My son's teacher loved them too; she complimented the complex flavor profile (I ended up making a lime cream cheese frosting) and moist texture. Definite keeper recipe, thanks!

    Reply
    • Angela Coleby

      August 22, 2019 at 11:35 pm

      Glad you enjoyed them! And nothing better than keeping the teacher happy!

      Reply
  2. TheaMaria

    August 21, 2019 at 7:46 pm

    I finally got around to making these - they are cooling on the counter and smell amazing. What frosting recipe do you show in the photos? Thanks!

    Reply
    • Angela Coleby

      August 21, 2019 at 11:10 pm

      I used a simple cream cheese frosting. Cream cheese softened, added ground erythritol and used cream to mix it into a paste for piping.

      Reply
  3. TheaMaria

    January 10, 2019 at 6:01 pm

    This flavor combo sounds divine! Do I need to use canned coconut milk or carton? (If canned, can I substitute something else?) Thank you!

    Reply
    • Angela Coleby

      January 12, 2019 at 11:17 am

      Either will do! Almond milk would work (or even water)

      Reply
      • TheaMaria

        January 13, 2019 at 7:39 pm

        Sweet, thanks for your help!

        Reply

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