I loooove my some cupcakes. I also looooove me some sugar.
Sadly, my body doesn’t love sugar as much as my taste buds do. This is the only reason I have been doing my best to eat less sugar. Less maple syrup, less honey, less coconut sugar, less of all the good stuff.
I about cried when I realized this meant less cupcakes and cookies.
Thankfully, thaaaankfully….. I stumbled across a recipe of The Urban Poser’s for sugarless granola. She’s a genius and used a date/banana mixture to sweeten the granola. Upon licking the bowl of said mixture I had an epiphany. That mix was absolutely delicious, and I just knew it would be absolutely delicious as a sweetener in just about any other recipe.
I was right. These are delicious.
Sugarless Chocolate Cupcakes
2 ripe bananas
1/3 cup coconut oil, room temp
1/2 cup coco powder
2 tbsp coconut flour
1 tbsp instant espresso (optional, but it really makes the chocolate better)
2 tbsp coconut milk
1 tsp baking soda
1 tsp apple cider vinegar
Put all of the dates in a large glass of warm water and let them soak for a couple of hours. If your’e impatient (like me) a 20 minute soak will work. You just want them to be pretty soft.
Preheat the oven to 350. Dump the water from the date glass, remove the date pits, and place the dates into a bowl of a food processor. Add in the bananas, vanilla, and coconut oil. Mix until a puree forms. Add in one egg at a time, mixing in between each one. Sift in the coco powder, coconut flour, espresso powder, and baking soda. Add in the coconut milk and vinegar, and mix until all combined.
In a lined cupcake tin, distribute the batter among the 12 holes, filling each one 3/4 full. Bake at 350 for 22 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Remove from oven and let cool.
For the fruit topping, I mixed soft coconut oil and fruit-sweetened jam together. I also recommend topping them with sunflower butter. Both were delicious.