Ever get a sudden, intense craving for a rich, chocolatey cupcake but don’t want to bake a whole dozen? This recipe is your new best friend! We’re talking about a single, perfectly portioned cupcake with an incredibly light, spongy texture that melts in your mouth. It’s quick, easy, and designed to satisfy your sweet tooth in minutes. Let’s get baking!
Ingredients
• 13 g / ~1 large egg white
• 7.7 g / 1/2 tbsp European-style butter
• 7 g / 1/2 tbsp coconut oil
• 4 g / 1 tsp Bob’s Red Mill Flaxseed Meal
• 2.3 g / 1 tsp Hershey’s Unsweetened Cocoa Powder
• 2 g / 1/2 tsp Truvia Calorie-Free Sweetener
• 0.1 g / a pinch Calumet Baking Powder
• Optional: 3–5 drops Bickford vanilla or chocolate flavor
• Optional: Pinch of salt
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a small bowl, whip the egg white until it forms stiff peaks. Set aside.
3. In a separate mixing bowl, melt the butter and coconut oil together.
4. Stir the flaxseed meal, cocoa powder, Truvia™, baking powder, and optional flavorings and salt into the melted butter mixture until well combined.
5. Gently fold the whipped egg white into the chocolate mixture. Be careful not to overmix; combine just until no white streaks remain to maintain a light texture.
6. Pour the batter into a single silicone cupcake liner.
7. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool slightly before enjoying!
Nutritional Information
• Serving Size: 1 cupcake
• Calories: ~150 kcal
• Fat: 14g
• Protein: 3g
• Net Carbs: ~1g
• Please note: is an estimate and may vary based on the specific brands of used.
Pro Tips
• For a light and airy texture, be very gentle when folding in the stiffly beaten egg whites. The goal is to keep as much air in the batter as possible.
• To make a larger batch, simply multiply each ingredient by the number of cupcakes you want. Distribute the batter evenly among the cupcake liners.
• For a jelly-filled surprise, omit the cocoa powder and add a small dollop of your favorite sugar-free jelly to the center of the batter before baking.
• Ensure your butter and coconut oil are melted but not scorching hot before adding the other to prevent them from clumping.
FAQ
Q: Can I use a whole egg instead of just the egg white
A: This recipe is specifically designed for a whipped egg white to create its signature light and spongy texture. Using a whole egg or just the yolk would result in a much denser cupcake and alter the nutritional profile.
Q: Why did my cupcake turn out dense instead of fluffy
A: The key to a light, airy texture is incorporating the air from the stiffly beaten egg whites. If your cupcake is dense, you may have overmixed the batter when folding in the egg whites. Be very gentle and mix just until no white streaks remain to keep the batter light.
Q: What can I substitute for Truvia
A: You can replace Truvia with another granulated, calorie-free sweetener like erythritol or a monk fruit blend. Be sure to adjust the quantity based on the sweetness level of your chosen substitute, as it may differ from Truvia.
