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.
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.
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 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.
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
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Ingredients
- ¼ cup coconut flour
- ¼ cup Butter, softened unsalted
- 3 medium eggs
- ¼ cup Erythritol
- ¼ cup cocoa powder unsweetened
- 3 tablespoons coconut milk
- ½ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- ¼ cup water
- ¼ teaspoon salt
- ½ 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
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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