They are so easy to make, and they last for several days in the fridge, so I often double the recipe and make twelve of them. The first time I made these cupcakes, it was for my husband’s birthday. He loves the combination of chocolate and peanut butter, and these cupcakes were the perfect answer. They are wonderfully fluffy and sweet, and the frosting is superb. Even my teenage kids love them, and this is the best compliment a keto baker can hope for!
Ingredients
Instructions
Recipe Card
Eggs: I use large eggs in most of my recipes, including this one. Unsalted butter: I love using European butter. It’s so flavorful. Whole milk: You can use heavy cream if you’re opposed to using milk in keto recipes. Sweetener: I use stevia glycerite. You can replace it with a granulated sweetener. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Coconut flour: It’s extremely absorbent, so try to measure it by weight and not by volume. Cocoa powder: It’s best to use natural cocoa powder in this recipe - not Dutch-processed. Kosher salt: Salt in sweet recipes is used to enhance the flavor of the other ingredients. Baking soda: You can replace it with 2 teaspoons of baking powder (gluten-free if needed). For the frosting: Cream cheese, powdered peanut butter, and a sweetener.
Mix the cupcake ingredients using a hand whisk, in the order listed. I usually start with the liquid ingredients and then gradually add the dry ingredients. The baking soda is added last to ensure it doesn’t lose its potency. Divide the mixture between six greased foil liners. The batter sticks to paper liners but not to foil ones. To make the frosting, simply whisk the ingredients by hand until fluffy, adding a bit of water. Frost the cupcakes, and serve.
