These Chocolate Ganache Filled Cupcakes are for every chocolate lover everywhere! These Low Carb, Nut Free, Gluten Free, Grain Free, Sugar Free Cupcakes will blow the minds of all your friends who aren't sugar free!
I was going to call these "Death By Chocolate" Cupcakes, because they are for serious chocolate fanatics.
Chocolate on Chocolate, basically triple chocolate cupcakes is really what they are. But I decided filling them with ganache took these basic cupcake up a notch.
Chocolate in the cupcake, cocoa in the cupcake, chocolate filling inside and on top. You can't get any more chocolate then this cupcake. And it is worth every bit of time in the kitchen to make. It is worth every calorie and fat gram. It is indeed worth it.
The good news is, if you're low carb like me, you aren't too concerned with the fat or the calories. The carbs is what concerns me the most. These beautiful, decadent, delicious cupcakes are less than 7 net carbs and worth every single one of them.
I often make new recipes for family parties or friends, but for the most part I don't get too many requests for a specific dessert. But recently my trainer asked if I could make some "Chocolate on Chocolate" cupcakes for his boss who is watching her carbs. I readily agreed since I realized I don't really even have a basic chocolate cupcake on my blog. I have a Chocolate Zucchini Cupcake, a Banana Cream Pie Filled Cupcake and Sparkling Champagne Cupcake, but not just a basic chocolate cupcake. I was ready for the challenge!
I made these beauties 3 times before I hit perfection. They are perfectly moist even without the ganache filling and frosting.
AND the best part, even after testing one out on the counter in a container and waiting 3 days, the beautiful cupcake was still moist! That is perfection in my mind.
When you can't see the difference between where the chocolate cupcake ends and where the filling begins, that's just called chocolate heaven in your mouth.
My trainer said they were a big hit in the office and his boss also sent me a message saying how much she loved them. You can feel confident that these cupcakes will win over everyone!
Brenda's Notes:
- Because a portion of the inside of each cupcake is removed to add the ganache I did remove about 3 ounces of cupcake batter from the ingredients to more accurately calculate the nutrition info below. The nutrition info does include the ganache inside and on top.
- You can choose to use any chocolate you like. Another option besides the dark chocolate which is low in carbs is Lily's Sweets sugar free chocolate bar. That will increase your carbs but lower the sugar amount listed here.
- You should not eliminate the protein powder as it creates a nice smooth and light texture to the cupcakes as gluten would have done in a typical recipe. I've linked to the protein powder I've used.
- You don't have to use any instant coffee but it deepens the chocolate flavor.
- The higher the percentage of cocoa in the dark chocolate the bitter it is. If you're not a fan of dark chocolate, reduce the % to 70 or even 60% or use Lily's Sweets sugar free chocolate bar made with stevia.
Enjoy!
Low Carb (Nut Free) Chocolate Ganache Filled Cupcakes
Ingredients
- ½ cup sunflower seeds raw, unsalted or 2.5 oz. or (70g)
- ¼ cup coconut flour or 1 oz. or (27g)
- ¼ cup unsweetened cocoa powder or (25g)
- 1 teaspoon baking powder
- ½ cup chocolate protein powder or (1.5oz) or (42g)
- ½ cup Swerve confectioners sweetener or 2 oz. or (57g)
- 1 teaspoon instant espresso coffee
- ½ teaspoon salt
- 1 stick butter or (8tbsp)
- 4 ounces sugar free chocolate chips
- 4 eggs
- 6 ounces Half & Half or coconut milk
- 2 teaspoon vanilla extract
- 1 teaspoon chocolate liquid stevia
Ganache
- 8 ounces sugar free chocolate chips
- 1 cup heavy cream
Instructions
- Preheat oven to 325 degrees F.
- Add the first 8 ingredients into a food processor and process until combined.
- Place the butter and chocolate into a microwaveable bowl or bowl set over a simmering pot of water on the stove on low heat until melted. Melt in microwave 1-2 minutes. Stir until smooth.
- Taste batter and decide if you need more sweetener. Set aside.
- Place the eggs, Half & Half, vanilla and stevia in a stand mixer and blend on high until combined.
- On low speed add the dry ingredients into the wet ingredients in the mixer until well combined.
- Continuing on low speed, slowly pour in the cooled, melted chocolate.
- Grease a 12 capacity cupcake pan or use liners and spray with non stick cooking spray.
- Evenly pour batter into each cup.
- Bake for 22-24 minutes.
- Cool completely then scoop out about a tablespoon from center of each cupcake to add ganche filling.
Ganache Filling:
- Break chocolate into pieces in using a bar and place in a bowl.
- Heat heavy cream on low heat until just boiling.
- Pour heavy cream over chocolate and let it sit for 15 minutes. Do not stir.
- Once time is done, stir until smooth.
- You can add ganache to cupcakes now or wait about 30- 45 minutes and the ganache will thicken. You can then add it to a stand mixer or hand held mixer and blend on high until whipped in texture. Place into a pastry bag and fill cupcakes and frost as desired.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Marcela
Hi Brenda! Thanks for your recipes…
Can I substitute the ½ cup sunflower seeds with almond flour? Thank you!
Brenda
yes
D'
Can I make these without a protein powder? If so, what can I use instead? Thanks. We are nut free, gf, df too.
Brenda
I'm not sure what to replace it with, it acts a bit like gluten would in a recipe providing that texture in traditional recipes. Perhaps try egg white protein or maybe even gelatin might do the trick to keep it moist.
Tammy
Is it possible to use a granular sugar substitute such as Swerve in this recipe, if I don't have the confectioners type? I may not be able to find it in my local store, and I'm hoping to shop for and make them tomorrow. They look so good. Thanks!
Brenda
Yes you could.
LuAnn Meyer
Brenda, The link to the protein powder takes me to "product not found". Can you give me the name? Thank you!!
McDonna
Hi Brenda ~ In the third bullet point in your notes section, the hyper link referencing protein powder goes to a Price Grabber site. Not sure that's what you meant to do, since the site doesn't seem to carry any protein powder.
I did find your hyper link to the Jay Robb further down in the recipe. Thought you'd want to know.
Thanks for all the great recipes! Love your site!
Robin
What is the brand of protein powder that you use? Is it Bob's Red Mill Hemp Protein Powder?
Brenda
No it's Jay Robs. Just click the protein powder in the recipe, it's linked to it on Amazon.
Robin
Much appreciated ...I like to use the name brand products that you are using in your recipes..
Kat
In the first part of the recipe does it need to be half and half or can I use heavy whipping cream as well. Thanks. I can't wait go try this!!!
Brenda
You can use heavy whipping cream.
Betty
I wish you would have your great recipes with fewer ingrediants. I am a full time rv er and dont have the space for all of your ingrediants. What plain ing. Can i subsitute?
Brenda
I understand tight spaces in an RV, but in order to create nut free and low carb recipes these type of ingredients are needed.