Peanut Butter Frosted Chocolate Cupcakes

Course: Cupcakes, Dessert

Cuisine: American

Keyword: coconut flour recipes, cupcake recipes, gluten free low carb recipes

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Cupcakes

Calories: 462kcal

Author: Angela Coleby

A low carb chocolate cupcake with a creamy peanut butter frosting

Print Recipe

US Customary - Metric

Ingredients

CUPCAKES

3 Eggs
¼ cup Butter unsalted
½ teaspoon Vanilla extract
¼ cup Erythritol
¼ cup Coconut flour
½ cup Cocoa powder
¼ teaspoon Salt
½ teaspoon ` Baking powder
2 tablespoons Coconut milk

TOPPING

½ cup Butter, unsalted softened
4 oz Cream cheese softened
¼ cup Peanut butter smooth
2 tablespoons Erythritol ground
1 teaspoon Vanilla extract
¼ cup Whipping/heavy cream

Instructions

BAKE THE CUPCAKES

Preheat the oven to 180C/350F degrees.
Whisk the eggs well and then add in the melted butter.
Add the coconut flour, baking powder, cocoa powder, erythritol, coconut milk and vanilla and whisk until smooth.
If the batter seems too thick add more coconut milk.
Place the batter into cupcake cases ¾ of the way up and bake for 20 minutes until the tops spring back lightly when touched.
Allow to cool

MAKE THE TOPPING

Mix the cream cheese and butter together until blended
Add the peanut butter, cream, erythritol, vanilla extract and butter until soft with no lumps. (Mix with a blender if it's easier).
Smother or pipe the cupcakes with the peanut butter frosting

Notes

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition