Chocolate Cupcakes with Creamy Frosting

Chocolate Cupcakes with Creamy Frosting​

Makes 16 cupcakes. 3 grams of net carbohydrate per
cupcake unfrosted,
6 net grams when frosted.​

DS2's Favorite Cupcakes. I use Xylitol​

Easy​

​

Ingredients for
Cupcakes:
2 cups almond flour
1 cup Splenda
6 Tablespoons
butter
1/8 teaspoon cream
of tartar
1 teaspoon vanilla
extract
5 eggs, separated
2 teaspoons baking
powder
5 Tablespoons cocoa

Ingredients for
Frosting:

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)​

16​

Preheat oven to 325°F.

Cupcakes

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.

Frosting

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.​