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A moist chocolate cupcake topped with smooth and creamy peanut butter frosting!
Ok peanut butter fans, I have got one amazing cup cake for you! Creamy peanut buttery frosting tops this moist chocolate cupcake. I use my favorite Crazy Richard’s creamy peanut butter, along with mascarpone cheese, butter and heavy cream.
It’s just sweet enough, without going over the top. It’s honestly one of the best cupcakes I’ve ever had!
Ingredients
For the Cupcakes
1 1/2 cups super fine almond flour
2 eggs, separated
1/4 cup Oat Fiber (see note below)
1/2 cup swerve confectioners
1/2 cup sour cream
1/4 cup heavy cream
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/8 teaspoon coffee extract
1 teaspoon vanilla extract
Pinch of salt
For the Frosting
1/2 cup Crazy Richard’s creamy peanut butter
1/2 cup mascarpone cheese
1/4 cup heavy cream
1/2 cup unsalted grass-fed butter
1/4 cup swerve, confectioners (or powdered erythritol)
1 teaspoon vanilla extract
Preparation
To Make the Cupcakes
Preheat oven to 350F.
Add the egg whites to a bowl, whip them to stiff peaks and set aside.
In a separate bowl, add the almond flour, cocoa powder, salt, oat fiber, and baking powder. Whisk together and set aside.
In another bowl, whisk together, the egg yolks and swerve confectioners.
Add in the heavy cream, sour cream, vanilla and coffee extracts and whisk.
Mix in the dry ingredients until combined.
Fold in the egg whites, careful not to deflate them.
Scoop the batter into silicone cupcake liners or a greased muffin pan. Bake for 15-18 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.
To Make the Frosting
Whip the mascarpone and butter together in a bowl using a hand mixer.
Add most of the heavy cream (reserving about a tablespoon), swerve confectioners (or powdered erythritol), peanut butter and vanilla extract, then mix until smooth and creamy.
Pour in more of the heavy cream if needed, to get your desired consistency.
Add the frosting to a piping bag fitted with the tip of your choice (ziplock bag with the tip cut off will work too), and chill in the fridge until the cupcakes have cooled completely. Frost the cupcakes and finish with a dusting of unsweetened cocoa powder.
Note:
The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag lasts a while, because you don’t need to use much in your recipes.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!
These are just some of the great recipes you can make using Oat Fiber:
Lemon Meringue Cupcakes
Blueberry Lemon Muffins
Pumpkin Cupcakes
Chocolate Chip Cookies
Gingerbread Cupcakes with Cream Cheese Frosting
Cheddar Jalapeño “Cornbread”
Blueberry Pancakes
Lemon Poppy Mini Bundt Cakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Lemon Cupcakes with Creamy Lemon Frosting
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
Makes 10 Cupcakes
Macros: Fat 30 grams – Protein 10 grams – Carbs (net) 3 grams
Chocolate Cupcakes with Peanut Butter Frosting- Keto, Low Carb & Gluten Free
Ingredients
For the Cupcakes
- 1 1/2 cups super fine almond flour
- 2 eggs separated
- 1/4 cup Oat Fiber
- 1/2 cup swerve confectioners
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/8 teaspoon coffee extract
- 1 teaspoon vanilla extract
- Pinch of salt
For the Frosting
- 1/2 cup mascarpone cheese
- 1/2 cup unsalted grass-fed butter
- 1/2 cup Crazy Richard’s creamy peanut butter
- 1/4 cup tablespoons heavy cream
- 1/4 cup swerve confectioners (or powdered erythritol)
- 1 teaspoon vanilla extract
Preparation
To Make the Cupcakes
- Preheat oven to 350F.
- Add the egg whites to a bowl, whip them to stiff peaks and set aside.
- In a separate bowl, add the almond flour, cocoa powder, salt, oat fiber, and baking powder. Whisk together and set aside.
- In another bowl, whisk together, the egg yolks and swerve confectioners. Add in the heavy cream, sour cream, vanilla and coffee extracts and whisk. Mix in the dry ingredients until combined.
- Fold in the egg whites, careful not to deflate them.
- Scoop the batter into silicone cupcake liners or a greased muffin pan. Bake for 15-18 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.
To Make the Frosting
- Whip the mascarpone and butter together in a bowl using a hand mixer. Add most of the heavy cream (reserving about a tablespoon), swerve confectioners (or powdered erythritol), peanut butter and vanilla extract, then mix until smooth and creamy.
- Add more of the heavy cream if needed, to get your desired consistency. Add the frosting to a piping bag fitted with the tip of your choice (ziplock bag with the tip cut off will work too), and chill in the fridge until the cupcakes have cooled completely. Frost the cupcakes and finish with a dusting of unsweetened cocoa powder.
Can I use psyllium husk powder in place of the oat fiber?
I’ve never tried subbing with psyllium husk powder before, so I can’t say for sure how it might turn out. The oat fiber really helps the texture in these cupcakes, so if you are able to use it, I highly recommend it.