Ingredients:
For the Cupcakes:
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut flour
- 1/2 cup erythritol or your preferred keto sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
For the Cream Filling:
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered erythritol or your preferred powdered keto sweetener
- 1/2 teaspoon vanilla extract
For the Chocolate Glaze:
- 1/4 cup sugar-free chocolate chips
- 2 tablespoons coconut oil or butter
For the Decorative Icing (optional):
- 1 tablespoon softened cream cheese
- 1 tablespoon powdered erythritol
- 1 teaspoon heavy cream
Instructions:
1. Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a large bowl, whisk together almond flour, cocoa powder, coconut flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil (or butter), and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
2. Make the Cream Filling:
- In a mixing bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
- Transfer the cream filling to a piping bag fitted with a small round tip.
- Gently insert the tip into the center of each cooled cupcake and squeeze a small amount of filling into the center.
3. Make the Chocolate Glaze:
- In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil (or butter) in 20-second intervals, stirring until smooth.
- Dip the tops of each filled cupcake into the melted chocolate glaze, allowing the excess to drip off. Place the cupcakes on a cooling rack or parchment paper to set.
4. Prepare the Decorative Icing (optional):
- Mix the softened cream cheese, powdered erythritol, and heavy cream until smooth. Transfer to a piping bag fitted with a small round tip.
- Pipe decorative swirls or lines on top of each cupcake to resemble the classic Hostess cupcake design.
5. Serve and Enjoy:
- Allow the cupcakes to set at room temperature or refrigerate until the chocolate glaze is firm. Enjoy your keto-friendly Hostess cupcakes!
