Deluxe Chocolate Cupcake/Cake Mix! Jump to Recipe ↓

by Andrea Witthoeft December 07, 2022 0 Comments

Calling all Chocolate lovers! This Deluxe Chocolate Cupcake/Cake Mix will cure all your guilty chocolate cravings! Who doesn't love a rich decadent piece of cake? This is one mix that can create so many delicious recipes.

These Deluxe Chocolate Cupcakes/Cake is so simple to make! Add oil, milk, eggs, apple cider & vanilla, and you have the PERFECT light & lovely vanilla cupcake every time! 

Watch my step-by-step video here: https://youtu.be/_EDxo-ceTGs

Purchase here: https://bakerlita.market/collections/bakery/products/deluxe-chocolate-cupcake-cake-mix

Get my full blog post/recipe here: https://bakerlita.market/blogs/cupcakes-cakes/deluxe-chocolate-cupcake-cake-mix

Each cupcake has only 4 grams of net carbs. Bakerlita Mixes are 100% sugar-free, gluten-free, dairy-free, grain-free, keto and paleo approved! Bakerlita's Deluxe Chocolate Cupcake/Cake Mix makes (12 large cupcakes/ 6" Layered Cake) 

• CALORIES: 320
• NET CARBS: 4g
• FAT: 28.5g
• PROTEIN: 9g
• FIBER: 12g

Ingredients in the mix:

• almond meal, monk fruit, cocoa powder, coconut flour, psyllium husk powder, baking soda, baking powder & sea salt.

All you need to make the fluffiest  & most delicious chocolate cupcakes/cake ever! 

Deluxe Chocolate Cupcake/Cake Recipe

Dry ingredients:

• 1 Bag of Bakerlita's Deluxe Chocolate Cupcake/Cake Mix 

Wet ingredients: 

•  4 free-run eggs -room temp
•  1/2 cup avocado oil
•  1/2 cup coconut milk - full fat
•  2 tablespoons apple cider vinegar
•  1 teaspoon pure vanilla extract

Chocolate Buttercream: 

• 1 cup grass-fed butter 
• --- sub for palm shortening to make dairy-free
• 1 small pouch of cocoa powdered sweetener  ---found in the Cupcake Mix
• 2 tablespoons vanilla extract

Instructions:

1. Preheat oven to 325°F/160°C..
2. In a medium bowl, pour the entire bag of Chocolate Cupcake/Cake Mix. (do not add the small bag of cocoa powdered sweetener - leave for the buttercream frosting) Step 11.
3. Next, in a separate medium bowl, add all the wet ingredients. Whisk until well incorporated.
4. Add the dry ingredients to the wet, and mix/whisk again until well incorporated.
5. Using a rubber spatula, mix the batter until well incorporated.
6. Line a cupcake tray with non-stick large parchment liners or a 6 -inch cake pan.
7. Using a large cookie scoop, scoop out one level scoop into each cup.
8. Bake the cupcakes for 25-30 minutes.
9. Bake the cake for 45-60 minutes.
10. Let cupcakes/cake completely cool to room temp on a cooling rack
11. Chocolate Buttercream: Using a stand mixer bowl (whisk attachment) or an electric hand mixer, whisk butter & vanilla on high until the buttercream becomes fully white & airy. Sift the cocoa powdered sweetener on top of the buttercream, and whisk again until incorporated.
12. Add buttercream into a piping bag with a piping tip. Starting at the edge of the cupcakes, swirl the buttercream into a mountain two and a half times to the top.
13. When serving the cupcakes, make sure the frosting is at room temperature since it will harden when refrigerated.
14. Store in the fridge in an airtight container for four to five days.

Blessings & #BakeTheBakerlitaWay

Andrea Witthoeft | Bakerlita

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