Reduced Sugar Gingerbread Chocolate Cupcake Recipe

Gingerbread Chocolate Cupcakes


Chocolate Cupcake Ingredients:

· 4 large eggs
· 4 tablespoons olive oil
· ½ tablespoon vanilla extract
· ⅓ cup whole milk (can use milk of choice)
· 2 cups almond flour
· 1/2 cups cocoa powder
· ½ teaspoon salt
· ½ teaspoon baking soda


Gingerbread Frosting Ingredients:

· 1 cup unsalted butter (softened)
· 2 tablespoons whole milk (can use eggnog or milk of choice)
· ½ tablespoon vanilla extract
· Pinch of salt

    Sugar-Free Gingerbread Chocolate Cupcake Recipe 


    • Preheat the oven to 350°F. Prepare the cupcake baking pan with cupcake liners. Set aside.

    Make Your Cupcakes:

    • 1. In a large bowl, beat the eggs, Purecane™ zero-calorie Baking Sweetener and and olive oil until creamy. Whisk in the milk and vanilla extract until well-combined.
    • 2. In a separate bowl, mix together the almond flour, cocoa powder, salt, and baking soda. 
    • 3. Gradually add the flour mix into the egg bowl, whisking to combine. 
    • 4. Fill each cupcake liner ¾ full. 
    • 5. Then bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean (keep the cupcake pan inside the oven when checking). 
    • 6. Let cool completely before frosting. 

    Prepare Your Frosting:

    • 7. Make the frosting while your cupcakes are cooling; In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth. 
    • 8. Gradually add the Purecane™ Confectioners Sweetener  on low speed to combine, then increase to medium speed to beat until fluffy (about 2 to 3 minutes). 
    • 9. Add the milk, vanilla extract and salt. Continue to mix, scraping down the sides as needed, for 6-10 minutes. The frosting should be light and fluffy in texture. 
    • 10. Use the frosting to pipe onto the cooled cupcakes, then garnish with a miniature gingerbread cookie and gingerbread cookie crumbs or caramel drizzle. 
    • 11. Enjoy!