Low-Carb Chocolate Cupcakes with Creamy Frosting
ready in: 30-60 minutes
recipe id: 14100
photo by: Vakerie Mendenhall
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2 cups almond flour
1 cup Splenda sugar substitute
6 tablespoons butter
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
5 eggs, separated
2 teaspoons baking powder
5 tablespoons cocoa powder
1 package sugar free vanilla pudding mix (or use chocolate flavor)
1 container (8 ounce size) mascarpone or cream cheese
1 cup heavy cream
3 pkts Splenda sugar substitute
half and half (to thin to make spreadable if needed)
Preheat oven to 325 degrees F.
Whip egg whites with cream of tartar until stiff. In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy. All vanilla and sugar substitute, beat until mixed. Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly. Add half of the almond flour and fold lightly. Add remaining almond flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites. Fill paper muffin cups in muffin tin about half full.
Bake at 325 degrees F about 15 - 20 minutes until cracked on top.
Frosting: Whip mascarpone or cream cheese in food processor or with electric mixer until smooth. Add cream and mix again briefly. Add pudding mix and sugar substitute and mix well. Add half and half in 1/2 teaspoon amounts if needed.
Makes enough to frost 32 cupcakes (2 batches) and will store in fridge or can be frozen. This recipe can also be spread in fudge pan, frozen and cut in squares as a treat.
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