Low Carb Chocolate cupcakes with Low Carb Strawberry Buttercream
These Low Carb Chocolate cupcakes with Low Carb Strawberry Buttercream are one of my favorite low carb cupcakes to make. They are perfectly fluffy like a cupcake should be with smooth and flavorful sugar-free strawberry frosting.
In a mixing bowl mix the almond flour and coconut flour till mixed well. Next add in the baking soda, baking powder, xanthan gum, and salt. Set the bowl aside.
In another mixing bowl mix the butter and the granulated stevia with a hand mixer.
Once your butter and granulated stevia are mixed well, add in your eggs and egg whites one at a time.
Mix well with your hand mixer.
Add in your heavy cream to the egg, butter, and granulated stevia mixture and give it a little bit of mixing.
Then add in the apple cider vinegar and give it a little mixing.
Add in the vanilla and give it a little bit more mixing.
Add in the liquid stevia and give it a little more mixing.
Make sure everything is mixed well.
Slowly add the dry ingredients into the wet mixture. Do NOT over mix.
Melt your chocolate carefully in the microwave in thirty-second increments until the chocolate is melted, making sure to stir between every 30 seconds.
Carefully fold the chocolate into the cupcake batter until combined.
Line your cupcake pan with cupcake liners.
Using a cookie scoop, fill each of the 30 cupcake liners with the cupcake batter.
Bake at 350 for 18-20 minutes. Check them at the 18-minute mark with a toothpick to see if they are cooked.
The toothpick will come out clean if they are. If they are not cooked all the way thru put them back in for 2 minutes. DO NOT OVERBAKE!
Allow the cupcakes to cool for 15-20 minutes, while the cupcakes cool make your buttercream.
How to Make Sugar Free Strawberry Buttercream
Remove any stems from your strawberries and place them into a blender or food processor. Pulse them until all of the strawberry pieces have been pureed.
Place your butter and swerve in the bowl of your mixer. Mix them together on low speed until the sugar is incorporated.
Mix in the heavy cream, the vanilla extract, and strawberries.
Turn the mixer up to medium-high speed and continue mixing for 6-8 minutes until light and fluffy.
How to Assemble Low Carb Chocolate Covered Strawberry Cupcakes
If you are using a disposable pastry bag start off by cutting the tip off you bag wide enough to fit your piping tip in the hole.
Place your piping tip into your pastry bag.
Fill the pastry bag with your chocolate buttercream, making sure you do not overfill the bag.
Swirl the buttercream onto each chocolate cupcake by starting in the middle then swirling the tip around the whole top cupcake.