Keto Chocolate Cupcakes

Hey readers! I found this recipe on Pinterest today and I tried it out! The cupcakes are really good. (I didn't make the icing.)

Ingredients for 6 big cupcakes or 12 half-sized cupcakes:

·         ⅓ cup soft butter (2.6oz/75g)

·         ⅓ cup granulated erythritol (2.6oz/75g)

·         ⅔ cup finely ground almond flour (2.4oz/70g)

·         3.50 tbsp baking cacao powder/ dutch processed cacao powder or raw unsweetened cacao powder (0.7oz/20g)

·         2 eggs

·         5 tbsp milk 

·         pinch of salt

·         1 tsp sugar-free vanilla extract

·         1 tsp baking powder

Ingredients for the frosting:

·         ⅓ cup soft butter (2.6oz/75g)

·         1 cup powdered erythritol (100g)

·         1.50 tbsp baking cacao powder/ dutch processed cacao powder or raw unsweetened cacao powder

·         1 tbsp heavy cream (15ml)

 Instructions:

1: Preheat your oven to 350°F/180°C.

2: Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.

3: Add remaining ingredients except for the ingredients for the buttercream icing to the bowl and mix until no chunks of flour are left.

4: Add cupcake liners into a muffin pan.
Distribute the cupcake batter evenly into the cupcake liners.

5: Bake for approx. 20-25min at 350°F/180°C.

︎ Every oven is different and it is a good idea to watch your cupcakes as - in my experience - almond flour tends to burn faster than regular wheat flour.
You can test if your cupcakes are done by pricking them with a toothpick - if they come out "clean", the cupcakes are done.
If not, keep them in the oven for a few more minutes.
 
6: Let the cupcakes cool down completely before proceeding to the next step.
 
7: Add the ingredients for the sugar-free buttercream frosting into a bowl and mix with a hand mixer for about 3-4 minutes.
 
8: Add the chocolate buttercream frosting into an icing bag and frost the cooled down chocolate cupcakes.
 
9: Enjoy!!!
 
Storage:

10: Store in an air-tight container in your fridge for up to 2 days.
(They'll become a bit drier once they've been stored in the fridge for a while, this is why I recommend finishing them on the same day or the day after.)

Recipe from the blog: Hungry for Inspiration