Do not overbake, if you do, they will turn out dry! They are perfect when a toothpick inserted into the middle barely comes out clean.
While oil can be used, I recommend using butter. Oil is a bit heavier than butter so it will cause the cupcakes to sink.
This recipe calls for natural, unsweetened cocoa powder, not dutch processed cocoa powder. Dutch-processed cocoa powder will not produce the same results.
All ingredients must be at room temperature. Cold ingredients prevent the flours from mixing properly and can interfere with how the cupcakes rise.
For the sweetener, any erythritol-based granulated sweetener will work. I also really like using xylitol and a monk fruit/allulose blend because they make baked goods extra soft and have no aftertaste! However, I have not tested them in this recipe yet.
Be careful if you use xylitol - it is toxic to dogs!
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