Add a seasonal touch to the holiday baking with these easy to make and yummy to eat mint chocolate cupcakes. These are like lava cakes when served warm. Sometimes it’s hard to believe these are low carb. This recipe uses peanut flour and coconut flour. I believe both are available at health food stores and possibly in the health food section of your grocery stores. Failing that, Netrition carries them at reasonable prices.

EZ Mint Chocolate Cup Cakes

Makes 4 servings

2 tablespoons CarbQuick or other low carb flour
2 tablespoons Coconut Flour
2 tablespoons Peanut Flour
2 tablespoons Vanilla Protein Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Vanilla Extract
2 tablespoons Buttermilk or Sour Cream
1 Egg
2 tablespoons Coconut Oil
1/2 tablespoon Butter
1/4 cup granulated Sugar Alcohol Substitute (like Ideal)
12 drops Sucralose or 6 packets Splenda
3 Chocolate Mint Candies cut into quarters – (I use Russell Stovers or York sugar free mint chocolates)

** Splenda raises the carb count because the filler used to distribute the sucralose contains up to 1 carb per teaspoon where liquid sucralose and sugar alcohols are 0 carbs.

Put dry ingredients (first five items) in a bowl and mix together. Add the rest of the ingredients, except candy, and mix until well mixed together.

In four small cake pans or large cupcake pans, put in about two tablespoons of batter and smooth. Put 3 of the quarters of the candy pieces on top of the batter. Spoon remaining batter over the tops, being careful not to fill more than 2/3 of the way. The cakes will rise.

Use 3 pieces of the quartered chocolates in each cup.

Bake for about 20 minutes until a toothpick inserted in the center comes out clean or the top bounces back when you press gently on it.

Spread a zero carb, 0 calorie chocolate topping on the top (Walden Farms makes a very good one), add a dollop (about 1 tablespoon) of whipped cream and serve warm.

To reheat, put in the microwave for about 15 seconds.

Each cake equals 2.1 carbs. Add 1 tablespoon of whipped cream and you add 1 more carb.

To make a fancier version, mix 2 tablespoons whipped topping per two cakes with 1 teaspoon of cocoa and spread over the cake like an icing. Sprinkle a tablespoon of chopped pecans or walnuts or crushed sugar free peppermint candy on top if you’d like.

You can also use a different candy in the middle. It works well with plain chocolate, caramel chocolate, orange cream or raspberry cream chocolates. Just switch them out as desired.

POSTED BY RENE AVERETT AT 12/22/2012 7:44 PM