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Wednesday, September 3, 2014

Chocolate Cupcakes with Peanut Butter Frosting

Chocolate Cupcakes with Peanut Butter Frosting

Chocolate Cupcakes with Peanut Butter Frosting
  • 1 C almond flour
  • 2 T coconut flour
  • 1 T whey protein powder (I use NOW Whey Protein Isolate Dutch Chocolate) 
  • 1/3 C unsweetened cocoa powder 
  • 2/3 C sweetener (I used Truvia)
  • 1/2 C melted coconut oil
  • 3/4 C water 
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt


  • 4 T butter, softened
  • 3 T cream cheese, softened
  • 4 T melted butter
  • 2 T natural peanut butter (or almond butter)
  • 1 tsp. vanilla extract 
  • 1/4 cup truvia


1. Preheat oven to 350. In a large bowl, combine all dry ingredients for the cake and whisk them together (almond flour, coconut flour, whey protein, cocoa powder, sweetener, baking soda, baking powder, salt).

2. Once whisked, add in your wet ingredients: eggs, oil, water and vanilla extract. Using a whisk, stir the batter vigorously until it's smooth and lump free. 

3. Grease 8 wells of a muffin pan or line them with paper liners. Divide the batter up between the eight wells, filling each about two thirds full. 

4. Place the pan in the oven and bake on the middle rack for approximately 20 minutes, or until cupcakes are firm to the touch (just barely) and an inserted toothpick comes out clean. Cool completely.

5. Put together the frosting by creaming together the butter and cream cheese with an electric mixer until it is light and fluffy, then add in the peanut butter and beat with electric mixer for another minute or so until it is smooth and lump free.  I used a hand mixer.

6. Add in the vanilla and sweetener into the butter/cheese mixture.

7. Beat with an electric mixer for about two minutes on medium speed until everything is incorporated and the frosting is light, fluffy and smooth. 

8. Frost cooled cupcakes. 

Makes 8 cupcakes. 4g net carbs each.