Low Carb Treats: Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes w/Whipped Fudge Frosting

http://yourlighterside.com/chocolate-peanut-butter-cupcakes-wwhipped-fudge-frosting/

December 3, 2012 By Jamie VanEaton 12 Comments

Says Candice: “These are a little higher in carbs then I wanted but I have to say they are pretty big cupcakes!  So you could probably cut down calories & carbs by making extra cupcakes per recipe(so instead of lets say 6 you make 8 instead).

“I used half and half in this recipe. The main reason why most my newer recipes are using this instead of heavy whipping cream is that I am maintaining a lower weight now and not only need to watch carbs but I need to watch calories as well.  You can substitute heavy whipping cream for the half and half if you feel the need to. Seriously these cupcake are to die for! Really just so good!  I have to say they taste just as good as the picture looks  Very filling too.. packed with protein, 13 g per cupcake! Hope you enjoy!”

Candice’s Low Carb Chocolate Peanut Butter Cupcakes with Whipped Fudge Frosting

makes 12 cupcakes:

3/4 cup granulated splenda

1/4 cup xylitol

1/4 cup(2 oz) butter

1/2 cup natural peanut butter(sugar and salt free)

4 eggs

3/4 cup half and half

2 teaspoons vanilla extract

1 cup peanut flour

1/4 cup cocoa powder(I use dutch process)

1/2 teaspoon baking soda

1 teaspoon cream of tartar

1/8th tsp salt

Makes 6 cupcakes:

1/4 cup +2 Tablespoons granulated Splenda

2 Tablespoons xylitol

2 Tablespoons(1 oz) butter

1/4 cup natural peanut butter(sugar and salt free)

2 eggs

1/4 cup + 2 Tablespoons half and half

1 teaspoon vanilla extract

1/2 cup peanut flour flour

2 Tablespoons cocoa powder(I use dutch process)

1/4 teaspoon baking soda

1/2 teaspoon cream of tartar

1/16 teaspoon salt

Makes 3 cupcakes:

3 Tablespoons granulated Splenda

1 Tablespoon xylitol

1 Tablespoons(0.5 oz) butter

2 Tablespoons natural peanut butter(sugar and salt free)

1 eggs

3 Tablespoons half and half

1/2 teaspoon vanilla extract

1/4 cup peanut flour flour

1 Tablespoon cocoa powder(I use dutch process)

1/8 teaspoon baking soda

1/4 teaspoon cream of tartar

dash of salt

Instructions:

Preheat oven to 350F

Line cupcake pan with paper liners. Set aside.

In a heat proof bowl combine butter and peanut butter and melt in microwave. Let cool slightly.

In a small bowl sift together cocoa, peanut flour, cream of tartar, baking soda, and salt. Set aside.

In a large bowl whisk together splenda, xylitol, eggs, vanilla extract, & half and half.

Whisk in melted butter & peanut  butter.  Lastly stir in your peanut flour and cocoa mixture. Using your hand whisk stir until all in combined and you have a nice smooth batter.

Divide evenly into your prepared cupcake pan.

Bake at 350F for 20 minuets or until done.

Let cool completely before frosting.

Candice’s Low Carb Whipped Fudge Frosting

Ingredients:

12 cupcakes:

3/4 cup + 1 Tablespoon half and half

3/4 cup cocoa powder(I use dutch process)

1 teaspoon vanilla extract

liquid Sucralose (I use EZ-Sweetz) to taste

3/4 cup unsalted butter, cut in to small chunks and still slightly cool

6 cupcakes:

1/4 cup + 2 1/2  Tablespoon half and half

1/4 cup + 2 Tablespoons cocoa powder(I use dutch process)

1/2 teaspoon vanilla extract

liquid Sucralose (I use EZ-Sweetz) to taste

1/3 cup + 1 Tablespoon( unsalted butter, cut in to small chunks and still slightly cool

3 cupcakes:

3  Tablespoons + 1 teaspoon half and half

3 Tablespoons cocoa powder(I use dutch process)

1/4 teaspoon vanilla extract

liquid Sucralose (I use EZ-Sweetz) to taste

3 Tablespoon( unsalted butter, cut in to small chunks and still slightly cool

Instructions:

Heat cream in a small sauce pan( you can heat in the microwave as well).

Stir in cocoa powder and mix until smooth. Stir in vanilla & liquid Sucralose.

Transfer chocolate mixture to your mixing bowl. Using paddle attachment with mixer running on low, slowly add your butter piece by piece. Mix on low until combined and you can no longer see any butter chunks.  Turn mixer on medium speed and beat until smooth and combined(about 30 seconds).

Put your mixture into the refrigerator to cool down a bit, about 10-15 minutes.

Take out of refrigerator and either using whisk attachment on your mixer or a hand whisk, whip until fluffy(making sure to no over whip!)

Top your cupcakes.

Cupcakes must be stored in the refrigerator until ready to eat.

Nutritional information per 1 frosted cupcake:

Energy    364 kcal

Carbohydrate, Total 16.34 g

Sugars, total     1.64 g

Fiber, total dietary     4.63 g

Sugar alcohol     4.03 g

Protein    13.04 g

Total lipid (fat)    27.98 g

Net Carbs 7.68 g