With us still stuck at home, we need to be watching our waistlines. But being that we still crave sweets, here is a recipe for a low carb devil’s food cupcake.
Devil’s Food Cupcakes:
6 tablespoons unsalted butter at room temperature
2/3 cup Confectioner Sugar
2 large eggs
1/2 cup water
1/4 cup heavy whipping cream
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon instant espresso powder dissolved in 1 teaspoon boiling water
1/4 teaspoon stevia
1 cup almond flour
1/2 cup unsweetened cocoa powder natural, not Dutch-processed
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For the cupcakes, preheat the oven to 325F and line a muffin tray with 12 paper liners.
Cream together the butter and Swerve Confectioners in a large bowl, and then beat in the eggs, water, heavy whipping cream, vanilla, dissolved espresso powder, and stevia.
Whisk together the almond flour, cocoa powder, coconut flour, baking soda, baking powder, and salt in a medium bowl.
Stir the dry ingredients into the wet and let the batter rest for 2 minutes.
Divide the batter into the lined muffin wells. Bake until a wooden pick inserted in the center of a cupcake comes out clean or with just a couple crumbs, about 25 minutes. Cool completely before frosting.
You can make whipped cream for the icing, buttercream, or use a tub of your favorite premade icing.