The chocolate cupcakes are just as good as the spice cake cupcakes. I haven't frosted them yet, I guess cream cheese frosting will be good.

CHOCOLATE CUPCAKES

1 1/2 cup almond flour-12
3/4 cup vital wheat gluten-12
8 ounces cream cheese-8
1 1/2 tsp. baking powder-2
1 tsp. baking soda-0
1/2 tsp. Salt-0
2 ounces baking chocolate(melted)(I used Hershey's)-8
1 T. vanilla-1
2 eggs-2
1/4 cup oil-0
1 tsp. Vinegar-0
1 cup sugar substitute(I use ¼ cup Erythritol +1-½ tsp. Trishz's liquid Splenda + 1 teaspoon SteviaPlus)-0
1/2 cup cream-4
1/4 cup water-0

Put everything into a food processor and process until smooth. Open processor and scrap down the sides with a spatula and process for another two minutes.

NOTE:
You want to develop the gluten, so if you don't have a food processor and are going to use a mixer I would beat it on high speed for at least 5 minutes.

Fill muffin tins 2/3 full and bake at 350° for 17 to 20 minutes.

Makes 16 cup cakes- 3g carbs each