Go Back
+ servings
Print Pin
No ratings yet

Low Carb Chocolate Peanut Butter Stuffed Cupcakes

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 315kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

Peanut Butter Frosting

Instructions

  • Preheat the oven to 325 degrees F.
  • Whisk the first 8 ingredients together and set aside.
  • Add the eggs, Half & Half, vanilla extract and chocolate stevia to a stand mixer and blend on high until incorporated.
  • Pour in the dry ingredients and blend again.
  • Melt the butter ad chocolate together in the microwave for 1-2 minutes and stir until it is smooth. 
  • Add a small amount to the mixer and blend on low. Continue to add until it's all absorbed and well mixed.
  • Line a 12 capacity cupcake pan with cupcake liners and spray with olive oil cooking spray. 
  • Evenly add the batter to each cup.
  • Bake for 23-25 minutes or until a toothpick in center comes out clean.
  • Allow to cool completely before frosting.
  • Add the frosting ingredients to a stand mixer and blend on high until smooth. 
  • Scoop out about a tablespoon from the center of each cupcake. Add frosting to a piping bag and add to the scooped out center and on top of each cupcake.
  • Keep refrigerated until ready to serve.

Notes

Net Carbs: 6g

Nutrition

Serving: 1cupcake | Calories: 315kcal | Carbohydrates: 9g | Protein: 10g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 98mg | Sodium: 279mg | Potassium: 295mg | Fiber: 3g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 2.4mg