Do you miss KNOW Better Double Chocolate Cupcakes? Us too — so we made our own using KNOW Better Chocolate Chip Cake Mix, a bit of KNOW Better Sweetener, and chocolate, of course! Just like the originals, we've kept the base recipe dairy-free. Feel free to whip up your favorite frosting to put on top (or just eat 'em plain).
Makes 12 cupcakes
1 bag KNOW Better Chocolate Chip Muffin and Cake Mix
1/2 cup KNOW Better Sweetener
1/2 cup unsweetened cocoa powder
1 1/4 cups water
2 large eggs
1/4 cup melted coconut oil
Heat oven to 275 degrees. Line a 12-cup muffin pan with cupcake liners.
In a large bowl, stir together the mix, sweetener, and cocoa powder. In a small bowl, whisk together the water and eggs. Add the water mixture to the dry mixture and stir well to combine. Stir in the coconut oil until thoroughly combined.
Divide the batter between the cupcake liners; they will be very full. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool for 10 to 15 minutes in the pan, then transfer to a wire rack to cool completely before serving.
Per cupcake (without frosting): 121 calories, 9 grams fat, 3 net carbs, 7 grams protein