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Keto Chocolate Cupcake with Raspberry Buttercream

[[ recipeID=recipe-9kzix5kpb, title=Keto Chocolate Cupcake with Raspberry Buttercream ]]

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Keto Chocolate Cupcake with Raspberry Buttercream

Chocolate + raspberry, pair them together they are unmatched! That is why we wanted to share this keto friendly recipe that utilizes our brand new Keto Choc Dark Chocolate Bars. These cupcakes are so moist and decadent that you will completely forget they are keto-friendly.

Servings: 12 Cupcakes

Keywords: Cake, Cupcakes, Chocolate, Keto

Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 1 hours 5 mins

Ingredients

Instructions

Ingredients

Cake

1 cup almond flour
2 tbsp coconut flour
¼ cup unsweetened cocoa powder
¼ cup swerve granular sweetener
1 tsp baking powder
¼ tsp salt
6 tbsp melted butter
3 eggs
1 egg yolk
1 tsp vanilla
3 tbsp sour cream
1 ½ ounces of Keto Choc Dark Chocolate Bar or Raspberry Dark Chocolate Bar
2 tbsp water

Buttercream Frosting

1 cup powdered allulose
8 tbsp softened butter
1 carton of raspberries
1 tbsp swerve granular sweetener
lemon juice (optional)

Instructions

Pre-heat your oven to 350 degrees Fahrenheit and place 12 cupcake liners in your cupcake tin.
Melt the 6 tablespoons of butter in a small microwave safe dish for 15-30 seconds. Additionally, melt one half bar (1.5 ounces) of Keto Choc Dark Chocolate or Raspberry Chocolate in a separate bowl. Then, place the dishes into the fridge to cool while you prepare the rest of the batter.
Beat 3 eggs and 1 egg yolk in a bowl with the rest of the wet ingredients (1 teaspoon of vanilla and 2 tablespoons of water).
In a separate bowl, mix the dry ingredients (1 cup of almond flour, 2 tablespoons of coconut flour, 1/4 cup of unsweetened cocoa powder, 1/4 cup of granular sweetener, 1 teaspoon of baking powder, and 1/4 teaspoon of salt) together in a bowl. Make a well (small hole) in the center of the dry ingredients.
Take the melted butter and melted chocolate out of the fridge and mix it into the rest of your wet ingredients.
Pour your wet ingredients into the well that you made in your dry ingredients and mix the dry and wet ingredients together slowly. Be careful not to over mix the batter because it will ruin your cupcakes.
Lastly, mix in three tablespoons of sour cream.
Pour the cupcake batter into the cupcake liners. The batter should perfectly fill the cupcake liners approximately 3/4 of the way up.
Place the cupcake tin in the oven and bake for 15-20 minutes. Watch your cupcakes carefully to make sure they do not burn. To test if your cupcakes are baked all the way through, poke a toothpick into the center. If the toothpick comes out clean, the cupcakes are ready. If the toothpick comes out with wet batter on it, continue to bake the cupcakes for another minute or two, and then try again.
Carefully remove the cupcakes from the cupcake tin and place them on a cooling rack to cool.
While your cupcakes are cooling, prepare your raspberry purée. Take one carton of raspberries (6 ounces) and place them into a pot.
Mash the raspberries with a fork or potato masher.
Add one tablespoon of Swerve Granular Sweetener and a small bit of lemon juice (optional).
Turn the stove onto medium heat. Slowly stir the raspberries while the excess water boils off. After five to seven minutes, you should be left with a thick paste.
Take a mesh strainer and place it over a bowl. Pour your raspberry mixture into the mesh strainer and drain out the purée. This process removes all of the seeds. When you are done, you should be left with approximately 3-4 tablespoons of raspberry purée.
Once the cupcakes are cool, begin to prepare your buttercream frosting. If you do not let your cupcakes cool enough, the frosting will melt and fall off.
Use your mixer to beat 8 tablespoons of softened/room temperature butter until creamy.
Add 1 cup of powdered allulose or Swerve Confectioner’s Sweetener and 1 and 1/2 to 2 tablespoons of raspberry purée (depending on your preference).
Mix the ingredients until fully combined, but be careful not to over mix. If you over-mix the buttercream, the butter will begin to separate and you will be left with a mess. If your buttercream is too runny, add more powdered allulose. If your buttercream is too thick, add a teaspoon of milk or heavy cream at a time. Stop when you have a fluffy and creamy buttercream.
Frost your cupcakes. You can use a butter knife to frost your cupcakes. If you wish to take it up a notch, use piping bags and piping tips.

Notes

For extra raspberry flavor, you can make the cupcakes with Keto Choc Raspberry Dark Chocolate Bar. Serve these cupcakes warm with scoops of delicious Keto Pint Black Raspberry ice cream.