Description
Irresistible chocolate cupcakes with a gooey lava center, crafted without sugar for a guilt-free indulgence.
Ingredients
Scale
- 1 cup Bob’s Red Mill almond flour
- 1/4 cup Dutch-process cocoa powder — sifted
- 1 tbsp unflavored whey protein isolate
- 1 tbsp Anthony’s oat fiber
- 1/3 cup Wholesome granulated allulose — finely ground
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 2 large eggs — room temperature
- 1/3 cup Fage 0% Greek yogurt
- 1/4 cup Silk unsweetened almond milk
- 2 tbsp Kerrygold unsalted butter — melted and cooled
- 1 tsp pure vanilla powder
- 1/4 cup ChocZero dark chocolate chips
- 1 tbsp Organic Valley heavy whipping cream
- 3 tbsp Silk unsweetened almond milk
- 1 tsp arrowroot powder
- 2 oz Philadelphia 1/3 Less Fat cream cheese — softened
- 1 1/4 cups Fage 0% Greek yogurt — strained overnight
- 2 tbsp Dutch-process cocoa powder — sifted (for frosting)
- 3 tbsp Wholesome granulated allulose — finely ground (for frosting)
- 1/2 tsp pure vanilla powder (for frosting)
- 3/4 oz very thin dark chocolate shavings (for garnish)
Instructions
- Preheat your oven to 325°F and line a standard 12-cup muffin pan with paper liners.
- Whisk together the almond flour, cocoa powder, whey isolate, oat fiber, allulose, baking powder, and salt in a mixing bowl.
- Beat the eggs, Greek yogurt, almond milk, melted butter, and vanilla in another bowl until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- Divide the batter evenly between the 12 cupcake liners, filling them three-quarters full.
- Bake for 17-19 minutes, or until the tops feel set and a toothpick comes out with a few moist crumbs.
- Cool the cupcakes completely in the pan.
- Combine the almond milk and arrowroot in a saucepan and whisk until smooth.
- Add the heavy cream and heat gently without boiling until it coats the back of a spoon.
- Pour this mixture over the chocolate chips and let it sit for one minute before stirring until smooth.
- Cut a deep well into each cooled cupcake and fill with the lava center.
- Beat the cream cheese until smooth, then add the strained yogurt, cocoa powder, allulose, and vanilla to make the frosting.
- Pipe the frosting on each cupcake and top with chocolate shavings.
- Chill for 30 minutes before serving.
Notes
Make ahead and frost just before serving for freshness. Can also be made in an air fryer.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg