One-Minute Flourless Chocolate Cupcakes
If your child with Sucrose Intolerance caused by Congenital Sucrase-Isomaltase Deficiency (CSID) is invited to a birthday party, you can make sure the day goes smoothly by providing an alternative to the traditional birthday cake.
These tasty Flourless Chocolate Cupcakes are low-sucrose and low-starch. Not only that, they are a breeze to make. Top the cupcakes off with the sucrose-free frosting, and this simple substitution will allow your child to enjoy cake at any party!
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- 1 egg
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoons preferred sweetener
- ¼ teaspoons baking soda
- In a bowl, mix together the egg, cocoa powder and sweetener. Then add the baking soda and mix.
- Pour the batter into 3 microwavable silicone cupcake liners or 3 small bowls for cupcakes or 1 medium bowl for a small cake. You can also bake the recipe in a coffee mug. If you use bowls or a coffee mug, lightly grease the inside with butter, coconut oil, or your preferred cooking fat.
- Microwave all three cupcakes at once for 1 minute or until baked. Note: The batter will rise very high at first and then deflate when it is finished baking. Test the cupcakes for doneness by inserting a toothpick in the middle. If the toothpick comes out clean, the cupcake is done; if not, microwave for a few more seconds.
- 8-ounce container Cool Whip, thawed (not the sugar-free kind, the regular one has High Fructose Corn Syrup)
- 1 big box sugar-free chocolate pudding mix
- 1 cup whole milk
- 8-ounce package cream cheese, softened
- In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
- In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Fold in Cool Whip.
Serving size: 3 cupcakes or one small cake that serves 3