Cocoa Cupcakes with Rose Buttercream Frosting
These cocoa cupcakes are like a shot of love potion right to the heart. Topped with a low-carb rose buttercream frosting, these cocoa cupcakes are a tasty low carb treat.
Cocoa Cupcakes with Rose-Flavored Buttercream Frosting – Recipe
The way of preparation – easy
Prep time
- Prep time – 30 minutes
- Cooking time- 30 minutes
Yields – 8 cupcakes
Ingredients
Cupcake:
- 5 eggs
- 125ml sour cream
- 1 tablespoon vanilla extract
- 250 grams almond flour
- 3 tablespoons Swerve sweetener
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
Buttercream frosting:
- 4 tablespoons butter (softened)
- 225g full fat cream cheese (softened)
- 4 drops red food coloring
- 2 tablespoons Swerve sweetener
- 1 tablespoon vanilla extract
Instructions on how to make cocoa cupcakes with rose buttercream frosting
Cupcakes:
- Preheat oven to 350 F.
- Line 8 muffin cups with cupcake holders.
- In a bowl, beat eggs until frothy.
- Add the sour cream, vanilla extract, and combine.
- In another bowl, add the almond flour, sweetener, cocoa powder and baking powder.
- Mix the dry ingredients into the wet ingredients and combine well.
- Pour the batter into the cupcake holders, filling 2/3 full.
- Bake 30 – 35 minutes into the well-heated oven until done.
- Insert a toothpick into the center and it should come out clean.
- Set aside and cool before frosting.
Red Velvet Buttercream frosting:
- Beat all the ingredients with an electric mixer until light and fluffy.
- Spread onto the cupcakes.
- Serve and enjoy
Nutritional Information (amount per cupcakes)
Serving size 1 cupcake/serving
- Calories – 342
- Total Carbs – 5 g