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Chocolate Cupcakes

Serving Size

12 cupcakes

Prep Time

15 minutes

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

Ingredients

Directions

  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 or dusting with cocoa.

Tip:

  • Instead of icing or cocoa, lightly dust the cupcakes with powdered sugar for a pretty snowy effect.  The powdered sugar will get moist and seem to disappear if you leave them too long, so be sure to do this just before serving.

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