Keto Hostess Cupcakes 🍫
Deliciously moist cupcakes with rich chocolate, creamy filling, and elegant topping.
Equipment
- Muffin Tin
- Mixing Bowls
- Electric Mixer
Ingredients
Dry Ingredients
- 3/4 cup coconut flour (90g)
- 1 cup sugar-free sweetener (200g)
- 1/2 cup Dutch cocoa powder (50g)
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup avocado oil (120ml)
- 1/2 cup milk or alternative (120ml)
- 4 large eggs
- 1 tsp vanilla extract
Filling & Topping
- 3/4 cup heavy whipping cream (180ml)
- 1 tbsp powdered sugar-free sweetener
- 1/2 cup heavy cream (120ml)
- 1/2 cup sugar-free chocolate chips (90g)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix all dry ingredients in a bowl.
- Whisk wet ingredients separately.
- Gradually add dry mixture into wet, stirring until smooth.
- Divide batter evenly into 12 liners.
- Bake for 15-20 minutes until a toothpick comes out clean. Cool completely.
- Beat heavy cream until stiff peaks form, then mix in powdered sweetener.
- Heat cream until bubbling, remove from heat, add chocolate chips, stir until smooth, then cool.
- Cut small holes in cooled cupcakes, remove centers, fill with whipped cream, and replace tops.
- Spread cooled ganache over cupcakes. Pipe white swirl on top using a piping bag. Chill for 30 minutes before serving.
Notes
Feel free to customize with your favorite keto-friendly toppings or flavors.
