**KETO** Chocolate Cupcakes with Espresso Buttercream Frosting

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It's my birthday tomorrow and what would a birthday be without cake or cupcakes right? At first, I was afraid that going keto meant no more sweets. I was pleasantly surprised when that wasn't the case. We can have sweets, we just have to make them a little bit differently than in the past. These Chocolate cupcakes with espresso buttercream frosting were some of the best cupcakes I have ever had. So good, I definitely recommend making this recipe for your favorite person!


Ingredients
Cupcakes:
  • 1/2 cup butter melted
  • 7 tbsp cocoa powder
  • 1 tsp instant coffee granules (optional, enhances chocolate flavor)
  • 7 eggs room temperature
  • 1 tsp vanilla extract
  • 2/3 cup coconut flour
  • 2 tsp baking powder
  • 2/3 cup Swerve Sweetener
  • 1/2 tsp salt
  • 1/2 cup unsweetened almond milk (more if your batter is too thick)
Espresso Buttercream:
  • 2 tbsp hot water
  • 2 tsp instant espresso powder or instant coffee
  • 1/2 cup whipping cream
  • 6 tbsp butter softened
  • 4 oz cream cheese softened
  • 1/2 cup powdered Swerve Sweetener



Instructions
Cupcakes:
  1. Preheat oven to 350F and line a muffin tin with parchment or silicone liners
  2. In a large bowl, whisk together the melted butter, cocoa powder, and espresso powder.
  3. Add the eggs and vanilla and beat until well combined. Then add the coconut flour, sweetener, baking powder, and salt and beat until smooth.
  4. Beat in the almond milk. If that batter is still very thick, beat in more almond milk 1 tbsp at a time until it thins out a bit (batter will still be thick, but should be of scoopable consistency. It will not be pourable).
  5. Divide batter among prepared muffin tins and bake in the center of the oven for 20 to 25 minutes. Cupcakes are done when the top is set and a tester inserted into the middle comes out clean. Cool in pan for 5-10 minutes and then transfer to a wire rack to cool completely.
Buttercream:
  1. In a small bowl, stir together hot water and espresso until coffee dissolves. Set aside.
  2. With an electric mixer, whip cream until it forms stiff peaks. Set aside.
  3. In a medium bowl, beat butter, cream cheese, and sweetener together until creamy. Add coffee mixture and beat until combined. With a rubber spatula, fold in whipped cream carefully until well combined.
  4. Spread frosting on cooled cupcakes with a knife or offset spatula, or pipe on with a decorating bag.



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