These Keto chocolate and buttercream cupcakes are topped with a delicious sugar-free chocolate candy called The Chocolate Trader Dark Chocolate Almond Bark.
Step 1. Pre-heat oven to 350 degrees F and line cupcake pan with 12 paper or foil liners.
Step 2. Add melted butter, almond milk, shredded zucchini, eggs, and vanilla to a blender and pulse 3-4 times to combine. There should still be visible flecks of zucchini.
Step 3. In a large bowl, sift together almond flour, sweetener, coconut flour, cocoa powder, baking powder, and xanthan gum.
Step 4. Mix the wet ingredients into the dry ingredients.
Step 5. Use a soup spoon to fill each cupcake well with batter and smooth the tops with your finger.
Step 6. Bake for 22-24 minutes until the top is firm and a toothpick in the middle comes out clean.
Step 7. Cool the cupcakes in the pan for 1 hour.
Step 8. In a large bowl, cream together cream cheese, butter, and vanilla with an electric mixer.
Step 9. Whip in powdered sweetener in 1/2 cup measures until light and fluffy.
Step 10. Add frosting to a pastry bag with a large (2 inch) tip and pipe the frosting in a spiral on each cupcake. Alternately, you can add the frosting to a gallon plastic bag and make a 1/2 inch wide cut into one of the corners.
Step 11. Top each cupcake with a piece of almond bark.
Keywords: Keto Almond Bark Cupcake, Keto Chocolate Cupcake, Low Carb Chocolate Cupcake