Double Chocolate Cupcakes | Keto | Low Sugar | Gluten-Free | Vegan

FOR DAIRY FREE sub butter for plantbased
spread and omit cream cheese.

1 PACKAGE OF SUPERIOR BAKES
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER

ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
½ CUP COCOA POWDER

GARNISH (OPTIONAL):
CHOCOLATE SPRINKLESFOR VEGAN sub egg for egg replacer or
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°

CAKE:

1. Mix with a whisk or stand mixer, cake mix, eggs, water,
and olive oil, until the consistency is smooth and thick and
there are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a
little more than half the liner. (Alternatively, line a 9” cake
round with parchment or tin foil, spray with cooking oil and
pour batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely
before continuing to the next steps.

ICING:

1. Using an electric or stand mixer on a low-speed whisk
together butter, cream cheese, cocoa powder, extract and
sweetener until combined. Increase speed slowly to a high
speed until icing resembles a light and fluffy texture.
2. Pipe or spread icing onto cupcakes/cake to your desired
amount.
3. Enjoy for up to 5 days in the fridge or 3 months in the freezer.