Recipe: The Complete Guide To Making Bulletproof Cupcakes

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I’ve spent more than 10 years figuring out how to make great tasting foods that are low in toxins and high in healthy nutrients. Almost all Bulletproof Recipes are pretty easy to make and taste far better than what you’ll find at a restaurant. They are gluten-free, almost entirely casein-free, and generally Paleo. Even baked desserts are possible. Cupcakes and desserts are some of the most challenging tasks, but it can be done. Here’s how I do it.

Step 1: Recruit an assistant

In this case, my 4 year old daughter Anna came to the rescue.

The assistant does two important things: act as a cheerleader when it looks like the eggs won’t whip right, and sample each and every ingredient before it goes in to the mixer.

Step 2: Assemble the ingredients

Chocolate:

12 ounces 85% or darker chocolate, chopped or chips

Or
Substitute 30 Tbs (1.5 cups + 2 Tbs)  chocolate powder (powdered beans)  + 6 Tbs xylitol + ¾ cup of healthy fat (either grass-fed unsalted butter, grass-fed ghee or coconut oil)

3/4 cup unsalted grass-fed butter, room temp or at least chopped up

12 tablespoons erythritol or xylitol or a 50/50 mix (best)

2+ teaspoons vanilla extract or 1 tsp of ground vanilla beans 

Tiny pinch of pink Himalayan salt

6 eggs, ideally room temperature, separated

1 more teaspoon of cocoa powder (or very finely ground Bulletproof Coffee)

1 tbs sweet rice flour (do NOT use normal rice flour – gritty bleah!) Omit if you can’t find it.

Step 3: Pre-processing

Preheat oven to 350°F

Line 18 muffin tin cups with paper liners (or, in my case since I was out of them, recruit assistant to carefully cut little paper circles to put on the bottom of the cupcake tin.)

Powder the xylitol and erythritol in a blender. Pulse it so friction doesn’t melt the xylitol into a sticky mass! Set aside. Like this:

Stir the dark chocolate (or substituted cocoa + fat + 6 Tbs xylitol) and ¾ cup butter in a heavy, medium sized saucepan over low heat, stirring constantly, until melted and smooth. Even better, use a double boiler – just don’t burn the chocolate. Remove from heat and stir often as it cools a little. Set aside.

Make sure assistant tastes chocolate at every step of the way, using as many fingers as possible.

Step 4: Actually mix it

Mix 6 Tbs of the powdered xylitol/erythritol, salt, and all 6 egg yolks and beat on medium to high speed for about 3 minutes until you get something very thick and pale.

Using a silicon spatula if you have one, fold the egg/xylitol blend into the still warm chocolate and add vanilla and cocoa powder, Bulletproof Coffee, and sweet rice flour.

Now use a separate bowl to beat egg whites on high speed until soft peaks form. Then slowly add the 6 remaining Tbs of xylitol/erythritol and beat until medium-firm peaks form. If you use erythritol, marvel at the endothermic reaction of the erythritol with the proteins in the egg, which drops the temperature of the mixing bowl by about 20 degrees. Cool!

Now use that silicon spatula to fold the egg whites into the chocolate/egg yolk mixture. Do it in 3 or 4 steps, not all at once.

Ask assistant to sample for sweetness and smoothness. Twice.

Step 5: Pour it

Distribute the batter across the cupcake tin pans, making them about 3/4 full. Liberally spill chocolate batter so assistant can use fingers to help clean it up.

Step 6: Bake it

Bake for 11 minutes – rotate then bake for 11 more minutes.

Use a wire rack to cool completely. (except the one you give to your assistant as soon as it’s cool enough to not burn her mouth)

Distract assistant during further cooling.

Step 7: Decorate it

Ask assistant to cut out cool stencil shapes in paper, including hearts, stars, and The Bulletproof Executive logo dude (provides time for cupcakes to cool).

Place stencils on cupcakes and dust with powdered xylitol/erythritol or cocoa before serving.
Ask assistant to model the final product!

 

Read more about Bulletproof Chocolate Powder or Bulletproof Vanilla.

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By Dave Asprey

  • Anonymous

    Looks like the assistant did everything and “the boss” took all the credit! Thanks for the recipe!!!

  • Adorable cupcakes and assistant! I want to eat these and hang upside down, too! 🙂

  • Is substituting coconut flour for rice flour ok?

    • Dave Asprey

      Better to omit coconut flour. Absorbs too much liquid.

    • Yes

  • Skippy

    Sounds great, I’m going to try them. Thanks for sharing.

  • Clearly your assistant is the slave driver in this operation 😉
    I ditto the coconut flour question as the pantry I am looking at has only brown rice flour.

  • I’m glad that my intimidation factors worked in getting this recipe shared with the world! 🙂 I also think I am going to begin playing on a pull-up bar during all my baking time as well. Sometimes it isn’t JUST the assistant that needs to be distracted/entertained!

    • Haha – they were the driving force. We were all scared 😉

  • This looks great. I plan on making these for our 1 year old’s birthday party. My only concern: will the xylitol give everyone weird gas (particulary our 1 year old and other kids?)? Or will that vary depending on one’s current gut health? Just curious about unintended consequences.

    thanks,
    joe

    • Hey Joe,

      As long as one kid doesn’t eat the entire batch -you’ll be fine. I would use more erythritol than xylitol if you’re worried. Studies show you can consume up to 80 grams of erythritol with no digestive issues.

  • Margaret

    Your daughter is VERY cute ..I`ve watched my daughter baking with her 3 children and as you say the fingers go in to taste etc. What fun!!! She`s amazing with them. I live the other side of the world so have to learn each time I`m with them all, how to be a good Granny!!!!

  • Judd

    I attempted the cupcakes but they came out very dry and crumbly. Perhaps it needs to be in the oven for less than 22 min?

    • Dave Asprey

      Yep, or oven too hot.

  • Togetlori

    I’m wondering if the sweeteners have the same weird aftertaste as stevia and aspartame and all the other bad ones. They all tend to make me sick and the aftertaste is yucky. The recipe sounds great as does the ice cream ( I am an Ice Cream addict!) I wonder where I can get an assistant as adorable as yours!! and sooooo helpful!!

    • Dave Asprey

      LOL I’ll make sure Armi sees this! Xylitol and erythritol don’t have the bad taste. Nutrasweet and the like are unsafe.

  • Kathryntroiano

    i just made these and they were rich and delicious. i noticed that the bottoms concaved slightly and for next time i plan to make a little bit extra of the melted chocolate mixture and fill the upside down cupcakes – mini lava cakes! like whoa.

  • Jibbles

    Great recipe, but one concern regarding the cocoa substitute for chocolate: assuming there are 16 tablespoons in a cup, 1.5 cups plus 2 tablespoons would be 26 tablespoons, not 30, right?

    • ro

      yes, you are correct

  • Mai

    Hi, looks delicious! I’m perplexed as to why using rice flour is “paleo” friendly, I thought it was the opposite. Also, can I sub your sweeteners for coconut crystals or coconut syrup, wondering if that would taste as good because I’m not a big fan of erythritol or xylitol. I love my daily Bulletproof coffee…I feel like supergirl at crossfit, I can’t believe my results!!!

  • Adlock Hungry

    Clearly your next product in the Bulletproof line should be “Bulletproof Super-Cute Assistant”! Cloning, perhaps?

  • leogodin217

    My wife made these over the weekend. They’re delicious. Made me want some milk, so I did a whey shake with it.

    • Dave Asprey

      Cool idea! The Upgraded Whey is formulated with 5% fat (MCT oil) so it tastes like a creamy glass of milk (as close as I could get anyway!)

  • If you come up with a Bulletproof Chocolate Bar, the addition of some olive oil and sea salt is delish! The olive oil makes the dark chocolate creamy and melt in your mouth without the addition of sugar.

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  • Aubree Hoyt

    if you suck at baking like me you might mess these up. BUT my mess up turned out awesome! I didn’t know what egg white peaks were so I whipped the egg whites only for about a minute until it bubbled then added it to the chocolate mixture. It made the batter all clumpy and gross looking and when I baked it the oils separate out of the mix so it looks like a baked chocolate blob inside of bubbling oil. gross. Take it out of the oven after about 10 minutes and mix the oil back into the blob of chocolate goo in the middle and put it back in the over for a few minutes. take it out but do NOT eat them. It taste like chalky oily dirt. I was so sad. If there is still oil separation either mix it in or let it sit for a minute and the chocolate blob will soak it back up. Sprinkle the powdered erythritol on them and put them in the fridge over night. I was so surprised when I woke up this morning and tasted them. It taste JUST like fudge!!! it has the same consistency as chocolate but smoother and soft. SOOOOO good. And i used 3 1/2 Lindt 85% bars for my recipe.

    • Dave Asprey

      What an awesome mistake!

      • Aubree Hoyt

        definitely! However, I still want to make them the correct way! I just started the bulletproof diet the other day and I am feeling awesome! I have a lot of hormone problems and was diagnosed with thyroid cancer last year at the age of 21 resulting in a total thyroidectomy. Since then, Ive had problems with being hypothyroid, having adrenal fatigue, and I believe Ive have a estrogen issue for years due to excess birth control use (I had bad reactions to it). Because of these problems, I have had a harder time leaning out. Im hoping this diet can reset my body and my hormones and get my body into a place where I can start leaning out again. 🙂 and i am OBSESSED with your coffee (and your ice cream)!!!

    • markcavus

      My wife and I tried this and got a small amount of egg yolk in the whites so they would not peak for me. Same result. We are going to try this again. I have a feeling that even if it does not come out like fudge the cupcakes will taste better after a night in the fridge. Either way these are awesome!

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  • Jerinos

    Why are you linked to an erythritol made from corn? “NOW Erythritol is 1% pure and derived from a corn source.”

    And by the way, what’s the difference between erythritol and xylitol?

    • jessica

      Erythritol is easier on the teeth and helps protect them from bacteria. It has less calories than Xylitol. Xylitol can trigger seizures if you have an epileptic issue. Xylitol is also higher in the Glycemic count compared to Erythritol. Hope this helps a little

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  • Mer

    too cute! I’m trying a thirty day paleo challenge (plus some dairy because, despite it’s inflammatory qualities I love making my own organic yogurt). excited to try the bulletproof coffee and a few recipes on this site. Ever heard of therasweet by living fuel? it has tagatose in it along with xylitol, just looking for a second opinion on it…

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  • Rawstagirl

    adorable!

  • Sean Carey

    Night 4 on the Bulletproof intermittent fast. Just made a dozen of the BP muffins. Me and the wife loved em.Surprisingly delicious and the texture was on point. No excuses now!

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  • Where can we find nutritional info on the recipes?

  • Where can we find nutritional info on BP recipes?

  • Frankie Ross-Smith

    You’re very funny Dave. And so is your very cool assistant. Great job both.

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  • AShley

    Ive made these twice now and they are AMAZING!!!! Better than regular flour cupcakes for sure!!
    Just wondering what is the best way to store them?? Fridge?? Counter??

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