Sugar-Free Free-From Chocolate Cupcakes

For Free-From people it's a sad truth - we usually cannot have anything deliciously sweet. 
Any cakes, treats, sweets are off the menu.

However, after a long day at the office I was researching Free-From Desserts, which could be Home-Made and Very-Easily done, and I came across this little gem.

Super Easy and doesn't contain any "bad" ingredients for our poor sensitive stomach. And it wows all audiences, whether they may be Free-From sufferers or not! Amaze and Surprise your boyfriend/girlfriend's taste buds with this perfect Friday evening treat. It's not too bad visually either!

1.4 oz (about 1/2 cup) almond meal (I used TJ’s brand)
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
2-4 packets of stevia
5 teaspoons coconut oil, melted
1/2 cup unsweetened applesauce
2 eggs
2 teaspoons vanilla extract
(frosting) 3 tablespoons coconut oil, melted
(frosting) 1/4 cup natural creamy peanut butter
(frosting) 1/4 cup unsweetened cocoa powder
(frosting) 2 packet of stevia

How to cook it:
Preheat the oven to 375°F.
Line a muffin pan with 6 paper cups.
Combine the almond flour, baking powder, salt, cocoa powder, espresso powder, and stevia together in a bowl. Set aside.
In another smaller bowl, combine the coconut oil, applesauce, eggs, and vanilla extract.
Pour the wet ingredients over the dry ingredients and stir until combined.
Fill the paper cups 3/4 full.
Bake for 15-20 minutes, or until a cake tester comes out clean.
Allow the cupcakes to cool for 5 minutes in the pan, then transfer them to a cooling rack to cool completely.
Mix the frosting ingredients together and spread a little bit on each cupcake.


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