Chocolate Cupcakes with Peanut Butter Frosting

Chocolate Cupcakes with Peanut Butter Frosting

I had originally tried to make chocolate cupcakes with almond flour but the texture was very disappointing.  The final version of these cupcakes came out dense but moist.  They are delicious enough to pass as a traditional cupcake too!

This recipe makes 6 cupcakes.  When I make cupcakes I like to make at least two flavors and with our family trying to reduce sweets consumption (even if they are wholesome ingredients) I would rather we didn't have too many extra cupcakes in the house.  Feel free to double, triple, or quadruple this recipe.

Ingredients:

Cupcakes:

1/4 cup coconut flour

1/4 cup cocoa powder

1/2 cup sweetener (see my post on sweeteners)

3 eggs, room temperature

3 tablespoons butter, melted and at room temperature

2 tablespoons almond milk

1/2 teaspoon baking powder

1/2 teaspoon vanilla

1/4 teaspoon sea salt

Frosting:

4 tablespoon butter, softened

1/2 cup peanut butter

1/2 teaspoon vanilla 

3/4 cup powdered sweetener (see my post on sweeteners)

Instructions:

Preheat oven to 375 degrees.

In a bowl mix together the butters, sweetener, eggs, almond milk and vanilla.  Add the remaining cupcake ingredients and mix for 2 minutes.  Divide the mixture in to 6 muffin tins lined with baking cups or greased and bake for 18 - 22 minutes or until a toothpick inserted comes out clean.  Remove to a rack and allow to cool.

In a bowl whip together the frosting ingredients until light and fluffy.  Top each cooled cupcake with frosting and enjoy.  These can sit at room temperature for a couple of hours but should be refrigerated if you are making them in advance.

Nutritional Information

6 servings
Calories: 324     Fat: 27.5     Net Carbs: 5g    Protein: 10g  

Nutritional information calculated from SparkPeople.com