Devil’s Food Cupcakes

Here’s your keto-friendly devil’s food cake! Rich and chocolatey, not too sweet, but oh, so satisfying, and quick to make.

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Devil's Food Cupcakes Yum
The base recipe makes microwavable cupcakes. This can be turned into a Chocolate Lava Cake recipe by quadrupling the milk (non-dairy or regular) and cooking in a pressure cooker.
House-shaped cupcakes of low-carb Devils food cake with powdered Kidsweet™
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
House-shaped cupcakes of low-carb Devils food cake with powdered Kidsweet™
Instructions
  1. - Mix all ingredients together completely.
  2. - Put about 1/4 cup into a mug or into each section of a silicone muffin tray. Leave room for it to rise to double the height, though it will sink back down a bit as it cools.
  3. - Microwave for one minute.
  4. - You can top the cupcakes with Kidsweet™-sweetened whipped cream or frosting, or sifted powdered Kidsweet™ (available soon).
  5. - Note--when using a tray for mini-muffins, as was done for the cupcakes pictured, we just used the outer four slots. The middle two didn't cook as fast as the outer ones in the microwave.
  6. - Makes about 4 mug cakes, depending on the amount used for each. This recipe can be easily cut in half or doubled.
  7. - Variation--to make a Kidsweet™ Lava Cake, use four times as much (non-dairy) milk. Use Pyrex ramekins, ideally, or a thick microwavable mug, and cook in an 'Instant Pot' for 6 minutes, or a bit more if you don't want it as runny. (Other types of pressure cookers haven't been tested yet.)
Recipe Notes

- The Kidsweet™ test kitchen is gleefully working on further variations to this base recipe -- contact us if you come up with your own!