This recipe is designed to teach everyone how to make super simple keto hostess style cupcakes
Course Dessert
Prep Time 5 minutesminutes
Cook Time 18 minutesminutes
Servings 12cupcakes
Calories 18kcal
Ingredients
Filling
2ozcream cheese, softened
1tspcoconut flour
1/2tspvanilla extract
8TBSpowdered sweetenerI used Besti powdered monkfruit allulose blend
Cupcake
85gramscoconut flour (3/4 cup)
20gramscocoa powder (1/4 cup)
139gramsgranulated sweetener (3/4 cup) more or less according to tasteI used granulated monkfruit sweetener
13gramsbaking powder (1 TBS)
1gramsalt (1/4 tsp)
3largeeggs, room temperature
1/2cupbutter, melted and cooled
120gramsplain yogurt or sour cream (1/2 cup)
2tspvanilla extract
Chocolate Topping
4 1/2ozketo chocolate chips
1TBScoconut oil
1TBSbutter
Swirl
2TBSpowdered sweetenerI used Besti monkfruit allulose blend
1/2tspwatercan use up to 3/4 tsp depending on desired consistency
Instructions
Filling
Use a hand mixer and beat the cream cheese on medium for 1 minute or until smooth and fluffy
Add the coconut flour and vanilla. Beat on medium about 30 seconds or until fully combined and smooth
Gradually add the powdered sweetener in small amounts beating on low after each addition. Once all sweetener is added increase speed to medium. Beat on medium 2 minutes or until smooth and creamy
Line a small baking sheet with parchment paper. Scoop filling out 1 TBS spoon at a time and place onto baking sheet (You need 12 portions. If you have extra filling store in refrigerator up to 3 days)
Place in the freezer and freeze at least 2 hours or until firm and sticky. After 2 hours leav filling in freezer while mixing together the cupcake ingredients
Cupcakes
Preheat oven to 350 degrees. Spray or line 12 cupcake molds
Whisk or sift together all of the dry ingredients in a large mixing bowl until fully combined and no lumps are in the dry ingredients
Stir the eggs into the dry ingredients until all dry ingredients have been moistened
Add the butter and stir until fully combined. Stir in the yogurt and the vanilla until fully combined and smooth
Scoop 1 TBS of the dough into each of the cupcake molds. Press the dough to evenly cover the bottom of the cupcake molds
Remove the filling from the freezer and place one scoop of the filling in the center of each cupcake mold
Place another 1 1/2 TBS of the dough over the top of the filling and press the dough tightly around and over the filling. Place in preheated oven and bake 18-20 minutes or until no longer wet on top
Remove from the oven and allow to cool in the pan at least 30 minutes or until firm enough to transfer without falling apart. Transfer to wire rack and allow to cool completely before coating adding the topping
Chocolate Topping
Place all ingredient in a microwave safe bowl and microwave on high in 20 second intervals until chips are fully melted. Use a fork and stir to combine after each 15-20 second interval
Dip the tops of each cooled cupcake into the topping to fully coat the top of the cupcake. Place onto a lined baking sheet and refrigerate at least 15 minutes or until the topping is firm
Swirl
Use a fork and stir the swirl ingredients together in a small bowl until fully combined and smooth. Place in a piping bag or use a spoon and swirl the icing in a line across the middle of the topping. Place back onto the lined baking sheet. Refrigerate at least 10 minutes or until the icing is firm
Store leftovers in an airtight container in the refrigerator up to 1 week