If a child with CSID has a birthday party to go to and needs to take an alternative to birthday cake, here is a common substitution. These Flourless Chocolate Cupcakes are low-sucrose, low-starch and 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 of preferred sweetener
- ¼ teaspoons of baking soda
- In a bowl, mix together the egg, cocoa powder and sweetener. Then add the baking soda and mix.
- Pour the batter into microwavable silicone cupcake liners or 1 medium bowl (to make a small cake), or 3 small bowls (to make it cupcake size). People often use a coffee mug too. One batch makes 3 cupcakes. *If you are using bowls or a coffee mug you should 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 as it is finished baking. Test the cupcakes for doneness by inserting a toothpick in the middle. If the toothpick comes out clean it is finished, if not microwave for a few more seconds.
- 8-ounce container Cool Whip, thawed (not the sugar-free kind, 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.