Candice’s Low Carb Chocolate Cupcakes with Mocha Buttercream - Candice's Low Carb Recipe's (2024)

Candice’s Low Carb Chocolate Cupcakes with Mocha Buttercream

So just have to say first one, excuse my picture. My buttercream is weepy.. makes me sad. But I'm really too tired to make over. Not sure if you have experimented with coconut flour.. but you never get recipe first try. It is actually quite tricky to work with. It takes quite a few tries of tweaking the recipe to get it right. So after 3 tries tonight, I finally got the perfect cupcake. Well when it came to making the buttercream, I was tired, had a child that needed attention, and just wanted to sit down after cleaning in between all the time making the cake over and over. So buttercream did not get my full attention and as you can see I added to much liquid. My amount of coffee was too much the the small batch I was making. So decreased quite a bit here in the recipe. I added 4 tsp to a 6 cupcake batch, so in the recipe I decreased to only 1 1/2 tsp. All in all, besides the weepy buttercream, these tasted heavenly!
Hope you enjoy!

Candice’s Low Carb Chocolate cupcakes

Ingredients:

12 cupcakes

1/4 cup Coconut flour, sifted
1/2 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 oz unsalted butter (1/2 cup)
1 cup granulated splenda
4 whole large egg
1 teaspoon vanilla extract
1/2 + 1 Tablespoon cup brewed coffee
1/3 cup + 1 Tablespoons heavy whipping cream

6 cupcakes

2 Tablespoons Coconut flour, sifted
1/4 cup unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
1/8 teaspoon salt
2 oz unsalted butter (1/4 cup)
1/2 cup granulated splenda
2 whole large egg
1/2 teaspoon vanilla extract
1/3 cup Tablespoon brewed coffee
3 Tablespons heavy whipping cream

Instructions:

Preheat oven to 350F
Line cupcake pan with paper liners, set aside.

In small bowl combine coconut flour, cocoa, baking powder and salt. Set aside.

In large bowl add eggs and break up a little with a hand whisk. Add splenda, melted butter, vanilla, coffee and heavy whipping cream. With had whisk, mix up till combined.
Add your dry mixture to your wet mixture and mix till combined.

Scoop into prepared cupcake pan, dividing batter equally between cupcakes.

Bake @ 350F for 30-35 mins

Nutritional information for 1 cupcake:
Energy 154 kcal
Carbohydrate, Total 7.48 g
Sugars, total 0.44 g
Fiber, total dietary 2.85 g
Protein 3.77 g
Total lipid (fat)12.98 g

Candice’s Low Carb Mocha Buttercream
Ingredients:

12 cupcakes:

5 oz unsalted butter, room temp
2 egg whites
1/2 cup granulated splenda
2 teaspoons vanilla extract

chocolate mixture:
1/4 cup cocoa
2 Tablespoons butter
3 teaspoons strong espresso or coffee
2 Tablespoons Splenda

6 cupcakes:

2.5 oz unsalted butter, room temp
1 egg whites
1/4 cup granulated splenda
1 teaspoons vanilla extract

chocolate mixture:
2 Tablespoons cocoa
1 Tablespoons butter
1 1/2 teaspoons strong espresso or coffee
1 Tablespoon Splenda

Instructions:

To make chocolate mixture:
Melt butter in microwave. Add cocoa, splenda, and espresso. Mix till combined & smooth. Set aside.

Place the egg white/s and splenda in a clean mixer bowl(I use my mixer bowl because this will go to mixer in second step), and place it over a pot of simmering water, whisking constantly until it registers 160 degrees. (about 2-3 min) BE CAREFUL NOT TO COOK YOUR EGG! This was quite a bit different for me then when I use sugar. The egg will get a foamy, that is OK. Just take off heat a second and whisk good. then put back on pot of water.

Take off heat and whisk your egg whites by hand till the mixture is smooth, cooled, tripled in volume, stiff peaks and shiny.

Move your meringue to your mixer.

Using paddle attachment with mixer running SLOWLY add your butter.
After all butter is added, add your vanilla. Turn mixer on high and let it beat until you have a lovely silky buttercream. You will hear a slapping kinda sound.
Add chocolate mixture while mixer is running. Beat on med/high till combined.

Wait until cupcakes are completely cool to frost. Buttercream best used the same day right before serving.

It will keep in freezer a few months or in fridge for a week.
This is a an all butter buttercream SO IT WILL HARDEN when cold.
If put in fridge or freezer, let come to room temp and beat in mixture till fluffy.
If you frost cupcakes and then put in fridge, just let come to room temp before eating.

Nutritional information for 1 serving:

Energy 113 kcal
Carbohydrate, TOTAL 2.57 g
Sugars, total 0.05 g
Fiber, total dietary 0.66 g
Protein 1.05 g
Total lipid (fat)11.73 g

Nutritional information for 1 frosted cupcake:

Energy 267 kcal
Carbohydrate, TOTAL 10.05 g
Sugars, total 0.49 g
Fiber, total dietary 3.57 g
Protein 4.82 g
Total lipid (fat) 24.71 g

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