Healthy Chocolate Fudge Cupcakes
These are the richest, fudgiest chocolate cupcakes you will ever taste. It’s how chocolate cake should be – rich, not overly sweet, fudgy, and just a hint of bitter from the cocoa. I call these my ‘Have your cakes and eat them’ cupcakes because there are no negatives.
Of course I’ve gotten rid of the sugar, and have sweetened with erythritol or xylitol, and blackstrap molasses. Xylitol and erythritol are sugar alcohols, which means that they sweeten, but without raising blood glucose levels. They are also very good for teeth and gums because they’re antibacterial. However don’t have too much, because they can have a laxative effect.
Blackstrap molasses make them fudgy, and you can get them from health food stores. They are very rich in iron, and also contain calcium, magnesium, potassium, and vitamin B6.
Total sugar in this cake =
From the molasses – 36g
chocolate – 19g
yogurt – 4.5g
and mascarpone 1.5g
That totals 61g. And divided by the number of cakes (16) = 3.8g sugar per cake!
The original recipe I adapted it from contained 67g of sugar per slice!
Ingredients
70g Butter, softened
100ml rapeseed oil
120g Xylitol or Erythritol
60g Blackstrap molasses (you can use 70g to make them more fudgy).
50g cocoa powder – not hot chocolate
2 eggs
150ml boiled water
150g Greek yogurt (full fat)
280g self-raising flour
1 teaspoon baking powder
For the chocolate fudge icing
70g dark chocolate
70g mascarpone
and 1 tablespoon (15ml) boiling water
Instructions
Heat oven to 160 degrees C (fan oven).
With an electric mixer, mix together the first 5 ingredients: butter, oil, molasses, xylitol or erythritol, and cocoa powder.
Add the eggs one at a time.
Slowly add half of the sieved flour and baking powder, with the mixer on the slowest setting.
Add the yogurt and the boiled water, then the rest of the flour.
Spoon the mixture into 16 muffin cases and bake for 15 minutes if doing cupcakes, or 12 minutes if doing fairy cakes.
Test with a skewer – if it comes out clean they’re done. Leave in the tin to cool.
Fudge Icing: Melt the chocolate in a bowl over hot water, add the mascarpone and mix. Then mix in the 1tbsp water.
Spread over cakes.
Enjoy!