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| Chocolate Coffee Cupcake with Creamy Vanilla Frosting - all sugar free and no flour! |
If you are just discovering An American Housewife and it's your first time here (where have you been since 2006!?) I am currently posting a number of low carb and sugar free options. I'll probably be doing this for another week or two but also still posting regular recipes as well. So if you are here for the low carb and sugar free - welcome! Enjoy the delicious choices you might not have even known were available. If you are here for the regular recipes - welcome! I have thousands of those too!
My family loves me all the time, but they especially loved me last night when they dined on chocolate coffee cupcakes with fluffy vanilla frosting. I even surprised them with a few of the cupcakes holding a special surprise in the center; a Reese's Peanut Butter Cup! (Sugar free of course!). Those little buggers are expensive though, so I only did 4 cupcakes with candies in the center and the rest were just chocolate. (For the record, I found a great deal on the Reese's Peanut Butter Cups online at Amazon; 12 packages for only $25, which is a steal over the price I paid for 1 at the grocery store this weekend!)
Low Carb, Sugar Free Chocolate Coffee Cupcakes
1 heaping scoop (about 3 1/2 - 4 T) sugar free whey protein powder**
1/4 c cocoa powder
3 1/2 - 4 T almond flour
3/4 t baking powder
dash salt
1/2 c Erythritol
1/2 c Splenda
2 t vanilla extract
1/3 c cold coffee* You can substitute water if you don't like coffee flavor at all
1 egg
1/2 stick butter (1/4 c)
1/4 c heavy cream
Mix the protein powder, cocoa, ground almonds, baking powder, salt, Erythritol, and Splenda in a large mixing bowl. Whisk or mix to blend. Add the cold coffee or water, vanilla, egg and butter. Mix with an electric mixer until blended well. Add the cream and carefully pulse so it doesn't splatter, mix until blended.
Spoon batter into about 6 regular sized cupcake paper lined muffin tins or if you have a cupcake maker
(see photo below) you can make a ton of mini-cupcakes. I actually did both sizes yesterday. If you choose to fill them with a peanut butter cup, only fill them 2/3 full and press a candy in the center. For the rest, you can fill about 3/4 full or to the top as they will fall while cooling to a flat top (they don't stay peaked like sugar and flour cupcakes do).Bake at 350 until the centers are done (or in your mini cupcake maker according to directions, which is about 5 minutes or so until the light clicks off). Carefully remove and let cool completely before frosting.
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I have a variety of frosting recipes here on An American Housewife that you can click on by the label to your right - however I didn't use a recipe yesterday. I just whipped up a basic frosting by using;
Butter
Ideal Confectioner's Sugar Substitute
Vanilla
Cream
I probably used about 3 T butter, 1t vanilla, a cup of sugar substitute and about a teaspoon or two of cream. Whipped until smooth. Note: I made two batches of cupcakes yesterday and two different batches of frosting. The first, I used Swerve sweetener. The second, Ideal. I preferred the Ideal brand. It whipped up fluffier and smoother than Swerve and tasted sweet and 'real' while the Swerve left a 'cool' feeling in my mouth as if I'd eaten mint. My husband liked both.
** I made two batches yesterday and used Isopure Vanilla Whey Protein for one batch and the Chocolate Isopure Whey Protein for the other. I think both work equally well, but the second gives it just a hint of a deeper chocolate flavor. I choose the Isopure brand because it's the only one I've found that is 0 sugar and 0 carbs.
You might be interested in some of the products used in this recipe;
