These chocolate cupcakes are topped with dark chocolate ganache and chocolate mousse.
Our Death by chocolate cupcakes are literally, to die for. But, with very few carbs and no sugar, these decadent delights are guilt free. Our family suffers from an insufferable sweet tooth, and these cupcakes cure all cravings.
Time: 60 Minutes
Yield: 12 Cupcakes
This recipe can also be used to make a cake for a birthday, anniversary, you name it. If you don’t mind eating chocolate (who does?) as a meal, you can even pack one of these for lunch.
1 x Banting BLVD chocolate cake premix (available here)
4 x Large eggs
½ Cup hot coffee
2T Olive oil
1 C Fresh Cream
3T Raw Cacao Powder
Dark Chocolate Ganache:
4 -5T Raw Cacao powder
1 ½ T Xylitol
1 C Fresh Cream
*Side note: If you don’t enjoy 75% or more dark chocolate, add less cacao powder and more Xylitol.
Heat your oven to 180 degrees and grease your oven pan
Whisk the eggs, milk, coffee, olive oil and vanilla together
Add the Banting BLVD Chocolate cake premix and xylitol
Spoon the mixture into the muffin or cake pan and pop it into the oven for 20 minutes, do a poke test, and if necessary put it back into the oven for another 10-20 minutes.
While those are busy baking, mix all the ganache ingredients on a medium heat in a saucepan, stirring regularly until it is thick, glossy and smells like heaven on earth.
Set the ganache aside to cool slightly and remove the cupcakes from the oven.
Ice the cupcakes (or soak them) with the ganache and allow it to cool a little further. We give you permission to lick the saucepan.
Using an electric beater, whip together all the mousse ingredients until stiff and fluffy.
Spoon generous amounts of mousse onto each cupcake and enjoy, there wont be a single one left for tomorrow!