Frugal Village Forums banner

Chocolate Cupcakes with Creamy Frosting

1047 Views 0 Replies 1 Participant Last post by  pollypurebred39
Chocolate Cupcakes with Creamy Frosting

Recipe Description
Makes 16 cupcakes. 3 grams of net carbohydrate per
cupcake unfrosted,
6 net grams when frosted.​
Preparation Steps:
DS2's Favorite Cupcakes. I use Xylitol​
Level of Difficulty:
Time Needed:
Ingredients for
2 cups almond flour
1 cup Splenda
6 Tablespoons
1/8 teaspoon cream
of tartar
1 teaspoon vanilla
5 eggs, separated
2 teaspoons baking
5 Tablespoons cocoa

Ingredients for

1 pkg Jello Sugar
Free Vanilla pudding
1 8 oz. container
mascarpone or
cream cheese
1 cup heavy cream
3 pkts Splenda
Half 'n Half (to thin
to make spreadable
if needed)​
Preheat oven to 325°F.


Whip egg whites with cream of tartar until stiff. In
separate bowl, using electric mixer, cream butter
with egg yolks until light yellow and fluffy. Add
vanilla extract and Splenda. Beat until well mixed.
Add about 1/3 of whipped egg whites to the
butter/egg yolk mixture and mix lightly. Fold the
whole thing in to the whipped egg whites and fold
lightly. Add 1 cup of almond flour and fold lightly.
Add remaining almond flour, baking powder and
cocoa and fold thoroughly, being careful not to
break down whites.

Fill paper muffin cups in muffin tin about half full.
Bake at 325°F about 15 to 20 minutes until cracked
on top.


Whip mascarpone or cream cheese in food processor
or with electric mixer until smooth. Add cream and
mix again briefly. Add pudding mix and Splenda and
mix well. Add Half 'n Half in 1/2 teaspoon amounts if
needed. Makes enough to frost 32 cupcakes (2
batches) and will store in fridge or can be frozen.
This recipe can also be spread in fudge pan, frozen
and cut in squares as a treat.

Chocolate Jello Pudding can be used for Chocolate
Frosting or fudge.​
See less See more
1 - 1 of 1 Posts
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.