Chocolate Wine Cupcakes
- Nov 07, 2018
Chocolate, Wine and Cupcakes... What else could you ask for?
- 1 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsweetened cocoa powder
- 2 egg whites
- 1 egg
- 1 Tbsp coconut oil
- 2 Tbsp Stevia (liquid)
- 1/2 cup unsweetened almond milk
- 1/4 tsp vanilla
- 4 oz Lily's Semi-Sweet Baking Chips
- 1 cup butter, room temperature
- 4 1/2 cups powdered erythritol
- 1 tsp vanilla
- 1/4 cup dry red wine
- 1/4 cup unsweetened cocoa powder (for half the buttercream)
Preheat oven to 375°F and line a cupcake tin with paper cups.
Mix dry cupcake ingredients in a bowl, then set aside. Mix wet ingredients in the bowl of a stand mixer fitted with paddle attachment for 2-3 minutes.
Add dry ingredients into wet ingredients, then mix for 2 more minutes. Stir in chopped Lily's chocolate.
Fill each cupcake tin about halfway full with batter, then bake for 15-18 minutes until a toothpick comes out clean.
To make the frosting, beat butter in the bowl of a stand mixer using whisk attachment until creamy. Slowly add in powdered Swerve, cup by cup, until combined.
Mix in vanilla and red wine. If buttercream is too thick, add additional wine by the tsp.
Add cocoa powder to one half of icing and mix until combined. Place both icings side-by-side in a piping bag, then pipe onto cooled cupcakes.