So I know off the bat that some of you won’t be a fan of this recipe. The first bite was strange, to say the least. Though if you have an open mind about this (and I’m sure you will do if you make it) they really do taste awesome.

The biggest problem here is curry powder. You have to make sure you’re getting some decent quality curry powder. Regularly, curry powder is made of a blend and combination of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, poppy seeds, mustard seeds, cinnamon, cloves, cardamom, cumin, fennel or anise seeds, fenugreek seeds, nutmeg, coconut, turmeric root or powder, and rosewater. All of these together will pair fantastically with chocolate.

The Japanese have been pairing curry and chocolate together for hundreds, if not thousands of years. Now that’s a long time – so it can’t be that bad. That’s what I thought, so I decided to come up with a cupcake recipe that’s a bit unique.

So, if you have an open mind, like curry, and want to have something different – give these a try! The coconut icing paired with the cakes was fantastic. I didn’t sweeten the cupcakes as much as I normally would, so they come out a bit on the savory side without the icing (I mean, savory for a cupcake).

Yields 6 servings of Chocolate Curry Cupcakes

The Preparation

The Cupcakes:

2 large egg
1 1/2 cups almond flour
1/4 cup unsweetened dark cocoa powder
1 teaspoon curry powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter, softened
1/4 cup erythritol
1/2 teaspoon ground ginger
1/2 teaspoon apple cider vinegar
10 drops liquid stevia

The Icing:

1 cup erythritol, powdered
1/4 cup butter, softened
1/4 cup unsweetened carton coconut milk

The Execution

1. Bring all of the ingredients to room temperature and preheat the oven to 350F. An awesome trick for this with eggs is to submerge them into warm water!

Two eggs submerged in warm water in a glass measuring cup beside curry powder

2. Mix together almond flour, cocoa powder, curry powder, baking soda, and salt.

Almond flour, cocoa powder, curry powder, and salt measured into a glass bowl with fresh ginger

3. In a separate mixing bowl, beat butter and erythritol together until the butter is pale.

Butter and erythritol creamed together with a fork in a white bowl

4. Mix 1 egg into the butter mixture at a time.

Raw egg cracked into the creamed butter and erythritol in a white bowl

5. Add your dry ingredients to the butter and eggs and mix together slowly.

Beaten egg and butter mixture in a white bowl next to curry powder

6. Add the ginger and liquid stevia here if you are using minced ginger, then continue to mix. Finally, mix in the apple cider vinegar.

Minced ginger folded into chocolate cupcake batter with almond flour and cocoa powder

7. Divide your batter into the cupcake tray holes and bake for 16-18 minutes (or until a toothpick comes out clean).

Chocolate curry cupcake batter portioned into six white cupcake molds

8. In a spice grinder, grind the icing erythritol. Be sure to let this settle before removing the lid!

Powdered erythritol in a white bowl with a wooden spoon for cupcake icing

9. Beat icing butter until it’s pale. Add 1/2 of the erythritol.

Beating powdered erythritol into butter with a hand mixer in a glass bowl

10. Continue mixing until well combined, then add coconut milk (the fatty part at the top of the can, if you can).

Hand mixer blending coconut milk into the butter and erythritol icing

11. Mix well until combined and then add the rest of the erythritol. Continue mixing until it is fluffy.

Fluffy white buttercream icing whipped with erythritol and coconut milk

12. Measure out your icing into a piping bag. I have this cheap piping bag set that does amazingly.

Chocolate curry cupcakes topped with swirled white buttercream and curry powder on a silver tray

13. Ice the cupcakes, then garnish with extra cocoa!

Three frosted chocolate curry cupcakes dusted with curry powder on a silver serving tray

This makes a total of 6 servings of Chocolate Curry Cupcakes. Each serving comes out to be 313 calories, 27.7g fats, 3.4g net carbs, and 8.8g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
2 large egg	157	10.5	0.8	0	0.8	13.8
1 1/2 cup almond flour	973	84	37	21.8	15.1	35.3
1/4 cup unsweetened dark cocoa powder	80	2	12	8	4	4
1 teaspoon curry powder	7	0.3	1.2	1.1	0.1	0.3
1/2 teaspoon baking soda	0	0	0	0	0	0
1/4 teaspoon salt	0	0	0	0	0	0
2 tablespoon butter	203	23	0	0	0	0.2
1/4 cup erythritol	10	0	0	0	0	0
1/2 teaspoon ground ginger	3	0	0.6	0.1	0.5	0.1
1/2 teaspoon apple cider vinegar	1	0	0	0	0	0
10 drop liquid stevia	0	0	0	0	0	0
1 cup erythritol	38	0	0	0	0	0
1/4 cup butter	407	46	0	0	0	0.5
1/4 cup unsweetened carton coconut milk	11	1	0	0	0	0
Totals	1890	166.8	51.6	31.1	20.5	54.2
Per Serving (/6)	315	27.8	8.6	5.2	3.4	9