Hey Cupcake Lovers! Gluten-Free chocolate cupcakes have never been easier using our Keto Chocolate Cake mix sweetened with Monkfruit. In this classic treat you'll find great texture, pure chocolate flavor and a recipe for fluffy, peanut buttery frosting made with Lakanto Peanut Butter.
Gluten-Free Chocolate Cupcakes with Sugar-Free Peanut Butter Buttercream Frosting
Lakanto
8
8-10 minutes
15-17 minutes
180
gluten-free dessert
In this classic treat you'll find great texture, pure chocolate flavor and a recipe for fluffy, peanut buttery frosting made with Lakanto Peanut Butter Spread.
Only 2 Net Carbs per serving which makes this, our new favorite treat.
Ingredients
1 8.8 oz Keto Chocolate Cake Mix
⅓ c oil
2/3 c water
3 eggs
1 tsp vanilla extract
1 T Plain Greek Yogurt
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½ cup grass-fed butter, room temp, but still a bit cool
1-1 ½ cups Lakanto Powdered Monkfruit Sweetener
½ tsp vanilla extract
½ tsp-1 T milk or cream
½ tsp salt
Directions
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Mix cake using directions on package. Add in the addition of yogurt and mix just until blended.
Bake 15-18 minutes or until a toothpick comes out clean in the middle of one cupcake. Let cool fully before frosting.
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Combine butter and Lakanto Monkfruit Sweetened Peanut Butter Spread in a large bowl and use an electric or stand mixer to beat until creamy and well-combined.
With mixer on low speed, gradually add Lakanto Powdered Monkfruit Sweetener until completely combined. Scrape the sides and bottom of the bowl so all ingredients are combined well
Stir in vanilla extract and salt.
Add drops of milk/cream and mix until desired consistency.
Gradually increase speed to high and beat for 30-60 seconds until smooth, airy and fluffy.
Spread or pipe frosting onto completely cooled cupcakes or cake.