I've gone sugar free!
In my personal life, I decided that I needed to cut back on my sugar, so I created this amazing sugar free chocolate cupcake recipe that everyone can enjoy! Here I topped them with a whipped cream topping that incorporated a box of pudding mix to make this cupcake my new favorite.

Makes 18 cupcakes

Preheat oven to 350°

Combine in a large bowl:

1/2C coconut flour

1/2C cocoa powder

3/4C stevia/erythritol or monkfruit sweetener

1/2t baking soda

1/2t baking powder

1/4t Himalayan pink sea salt

Once the dry ingredients are combined, add the wet ingredients:

6 eggs

1/4C coconut milk or whole milk

Using a mixer, beat until smooth. 

Use a ice cream scoop to fill 18 cupcake liners. 

Bake at 350° for 18-20 minutes until top is set and toothpick comes out clean when inserted into center. 

Cool completely on a wire rack before frosting. 

Simple Chocolate Whipped Cream Frosting

1 box sugar free jello chocolate fudge pudding mix

1C coconut milk 

2C heavy whipping cream

In a small bowl combine pudding mix and milk. Whisk until smooth. Set aside to thicken. 

In another bowl, beat heavy whipping cream until stiff peaks form. 

Gently fold pudding mixture into the heavy cream until combined.

Fill a piping bag and pipe frosting on to cooled cupcakes. Enjoy! 

You can store in a container in the fridge for up to three days.