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:
- 1 stick unsalted butter
- 5 tablespoons Magic Baker zero sugar baking blend, Splenda
- 3 large eggs, room tempurature
- 1 1/4 cups heavy whipping cream, divided
- 3 tablespoons water
- 1 1/2 teaspoons vanilla extract, divided
- 2 tablespoons finely ground coconut flour
- 1 cup super finely ground almond flour
- 1/3 cup unsweetened dutched cocoa powder
- 1/2 teaspoon double acting baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 packs Atkins Endulge Peanut Butter Candies, divided
- 1/4 cup cream cheese
- 1 scoop vanilla whey protein powder (Quest Nutrition)
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 1/2 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 burnt 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.
