Chocolate Peanut Butter Candy Cupcakes
3.9g
Net Carbs
8.1g
Protein
28.0g
Fat
2.4g
Fiber
302
Calories
Cooking tip: This baking recipe was developed at high elevation. If you find your cupcakes don’t rise as expected, or take way longer to fully bake, this is the reason why. At lower elevations, try reducing the oven to 300°F and extend the baking time by 10-15 minutes. If you find the cupcakes do not rise, try adding another ¼ teaspoon baking powder and decrease the amount of water by a tablespoon. These are a few options to try, and may need to be further explored if you are at a very low elevation.
Ingredients:
- 5 tablespoons Magic Baker zero sugar baking blend, Splenda
- 3 lrgs raw egg USDA
- 1 1/4 cups heavy whipping cream USDA
- 2 tablespoons coconut flour, finely ground, organic King Arthur Flour
- 1 stick butter, unsalted USDA
- 1 cup almond flour, super finely ground, gluten free King Arthur Flour
- 1/2 teaspoon baking powder, double acting, no added aluminum Bob's Red Mill
- 1/3 cup Hershey's special dark cocoa powder, dutched, 100% cacao Hershey's
- 3 tablespoons tap water FNDDS
- 1 1/2 teaspoons vanilla extract USDA
- 1/4 teaspoon baking soda USDA
- 1/4 teaspoon table salt USDA
- 4 tablespoons cream cheese USDA
- 1 scoop vanilla milkshake protein powder, gluten free Quest Nutrition
- 4 packs Atkins Endulge Peanut Butter Candies
Directions:
- Heat oven to 325°F, and prepare a muffin pan with 12 liners.
- In the bowl of a stand mixer use a whip attachment to cream together room temperature butter and Magic Baker sweetener until lightened and well combined, about 3 minutes. Add room temperature eggs one at a time until fully incorporated. Add ¼ cup heavy whipping cream, water, 1 teaspoon vanilla extract, and coconut flour, blending well.
- In a medium bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt. Add to the bowl of the stand mixer, mixing on low until smooth and thick. Fold in 2 packages of Peanut Butter Candies.
- Pour batter evenly into the muffin liners, about 3 tablespoons in each. Bake for 20-25 minutes, until a toothpick comes out with just a few crumbs. Allow to cool for 5 minutes in the muffin tin, then remove to cool fully.
- To make the icing, in a medium bowl use a hand mixer to combine softened cream cheese and protein powder until well combined, creamy and fluffy. In a separate bowl, whip remaining 1 cup heavy cream with remaining ½ teaspoon vanilla extract to stiff peaks. Add one third of the whipped cream to the cream cheese, mixing on low until combined. Add another third of the whipped cream and fold to combine. Add the final third of the whipped cream, folding until well combined. Color your frosting if desired. For Halloween, we created a brunt orange color by using 36 drops yellow, 12 drops red, and 2 drops blue. Top each cupcake evenly with icing, and then decorate evenly with the remaining 2 packs of peanut butter candies. One cupcake as described is one serving.
