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.
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.
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Ingredients
- 2 eggs
- 4 T olive oil
- 4 T Kidsweet™ available at https://kidsweet.com/shop/
- 2 T Almond Milk
- 4 T almond meal or flour
- 4 T coconut flour
- 4 T powdered Cocoa
- 2 pinches of salt
- 1 tsp Baking Powder
Ingredients
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Instructions
- - Mix all ingredients together completely.
- - 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.
- - Microwave for one minute.
- - You can top the cupcakes with Kidsweet™-sweetened whipped cream or frosting, or sifted powdered Kidsweet™ (available soon).
- - 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.
- - Makes about 4 mug cakes, depending on the amount used for each. This recipe can be easily cut in half or doubled.
- - 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!