Candice’s Low Carb Chocolate Peanut Butter Cupcakes with Whipped Fudge Frosting

These are a little higher in carbs then I wanted but I have to say they are pretty big cupcakes! So you could probably cut down calories & carbs by making extra cupcakes per recipe(so instead of lets say 6 you make 8 instead).

I used half and half in this recipe. The main reason why most my newer recipes are using this instead of heavy whipping cream is that I am maintaining a lower weight now and not only need to watch carbs but I need to watch calories as well. Most of the recipes on this blog are pretty much pre-maintenance/maintenance anyhow so it just works out better in the long run. You can substitute heavy whipping cream for the half and half if you feel the need to.

Seriously these cupcake are to die for! Really just so good! I have to say they taste just as good as the picture looks Very filling too.. packed with protein, 13 g per cupcake!

Hope you enjoy!


http://www.ticklemysweettooth.com/blog/?p=134

makes 12 cupcakes:

3/4 cup granulated splenda
1/4 cup xylitol
1/4 cup(2 oz) butter
1/2 cup natural peanut butter(sugar and salt free)
4 eggs
3/4 cup half and half
2 teaspoons vanilla extract
1 cup peanut flour flour
1/4 cup cocoa powder(I use dutch process)
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/8th tsp salt

Makes 6 cupcakes:

1/4 cup +2 Tablespoons granulated Splenda
2 Tablespoons xylitol
2 Tablespoons(1 oz) butter
1/4 cup natural peanut butter(sugar and salt free)
2 eggs
1/4 cup + 2 Tablespoons half and half
1 teaspoon vanilla extract
1/2 cup peanut flour flour
2 Tablespoons cocoa powder(I use dutch process)
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/16 teaspoon salt

Makes 3 cupcakes:

3 Tablespoons granulated Splenda
1 Tablespoon xylitol
1 Tablespoons(0.5 oz) butter
2 Tablespoons natural peanut butter(sugar and salt free)
1 eggs
3 Tablespoons half and half
1/2 teaspoon vanilla extract
1/4 cup peanut flour flour
1 Tablespoon cocoa powder(I use dutch process)
1/8 teaspoon baking soda
1/4 teaspoon cream of tartar
dash of salt

Instructions:
Preheat oven to 350F
Line cupcake pan with paper liners. Set aside.

In a heat proof bowl combine butter and peanut butter and melt in microwave. Let cool slightly.

In a small bowl sift together cocoa, peanut flour, cream of tartar, baking soda, and salt. Set aside.

In a large bowl whisk together splenda, xylitol, eggs, vanilla extract, & half and half.
Whisk in melted butter & peanut butter. Lastly stir in your peanut flour and cocoa mixture. Using your hand whisk stir until all in combined and you have a nice smooth batter.
Divide evenly into your prepared cupcake pan.

Bake at 350F for 20 minuets or until done.
Let cool completely before frosting.

Candice’s Low Carb Whipped Fudge Frosting

Ingredients:

12 cupcakes:
3/4 cup + 1 Tablespoon half and half
3/4 cup cocoa powder(I use dutch process)
1 teaspoon vanilla extract
liquid Sucralose (I use EZ-Sweetz) to taste
3/4 cup unsalted butter, cut in to small chunks and still slightly cool

6 cupcakes:
1/4 cup + 2 1/2 Tablespoon half and half
1/4 cup + 2 Tablespoons cocoa powder(I use dutch process)
1/2 teaspoon vanilla extract
liquid Sucralose (I use EZ-Sweetz) to taste
1/3 cup + 1 Tablespoon( unsalted butter, cut in to small chunks and still slightly cool

3 cupcakes:
3 Tablespoons + 1 teaspoon half and half
3 Tablespoons cocoa powder(I use dutch process)
1/4 teaspoon vanilla extract
liquid Sucralose (I use EZ-Sweetz) to taste
3 Tablespoon( unsalted butter, cut in to small chunks and still slightly cool

Instructions:

Heat cream in a small sauce pan( you can heat in the microwave as well).
Stir in cocoa powder and mix until smooth. Stir in vanilla & liquid Sucralose.
Transfer chocolate mixture to your mixing bowl. Using paddle attachment with mixer running on low, slowly add your butter piece by piece. Mix on low until combined and you can no longer see any butter chunks. Turn mixer on medium speed and beat until smooth and combined(about 30 seconds).
Put your mixture into the refrigerator to cool down a bit, about 10-15 minutes.
Take out of refrigerator and either using whisk attachment on your mixer or a hand whisk, whip until fluffy(making sure to no over whip!)

Top your cupcakes.

Cupcakes must be stored in the refrigerator until ready to eat.



Nutritional information per 1 frosted cupcake:

Energy 364 kcal
Carbohydrate, Total 16.34 g
Sugars, total 1.64 g
Fiber, total dietary 4.63 g
Sugar alcohol 4.03 g
Protein 13.04 g
Total lipid (fat) 27.98 g

Net Carbs 7.68 g

Okay....your recipes better be as good as they look! You have finally succeeded in talking me into purchasing xylitol and sucralose. Now I've just got to find the cheapest place....

They do taste as good as they look. I have made many of Candice's recipes and I can honestly say she has never disappointed me yet!
Rox

Thank you for the review. I've been drooling over them for two months now and just can't take it any more!

Thanks Rox!
Freckles, I love my recipes.. I hope you enjoy if you make!
And I have to say.. this one here.. is my new fav!!!