Sugar-Free Chocolate Cupcakes
Indulge in the rich, chocolatey goodness of these *Sugar-Free Chocolate Cupcakes*, a guilt-free dessert you'll love! Sweetened naturally with pitted dates and unsweetened applesauce, these cupcakes are a wholesome alternative to traditional sugary treats. Made with almond flour and unsweetened cocoa powder, they’re gluten-free, low-carb, and perfect for anyone seeking healthier dessert options. The simple blend-and-bake process means these cupcakes come together effortlessly in just 35 minutes, making them perfect for busy bakers. Light, moist, and full of chocolatey flavor, they’re a delightful addition to any gathering or a treat for a quiet evening. Top with your favorite sugar-free frosting or enjoy them plain for a subtly sweet snack. Perfect for those searching for sugar-free desserts, healthy chocolate recipes, or low-sugar treats!
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Recipe Information
Ingredients
- 1 cup pitted dates
- 0.5 cup hot water
- 0.5 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups almond flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a small bowl, combine the pitted dates and hot water, allowing them to soak for about 5 minutes until soft and easier to blend.
Transfer the soaked dates to a food processor or blender and pulse until smooth. Add in the unsweetened applesauce, eggs, and vanilla extract, then blend until fully combined and smooth.
In a medium bowl, whisk together the almond flour, unsweetened cocoa powder, baking soda, and salt.
Pour the wet mixture from the blender into the bowl with the dry ingredients. Stir until well incorporated.
Gradually add the unsweetened almond milk, folding gently until just mixed. Be careful not to overmix to ensure the cupcakes remain light and airy.
Distribute the batter evenly among the 12 muffin cups, filling each about half to three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 301.7 g | 110% | |
| Dietary Fiber | 75.8 g | 271% | |
| Total Sugars | 179.2 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 891 mg | 69% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 3760 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
