Mini Vanilla Bean and Chocolate Filled Cupcakes

Mini Vanilla Bean and Chocolate Filled Cupcakes

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Mini Vanilla Bean and Chocolate Filled Cupcakes
 
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Nutrition Information
  • Serves: 36
  • Serving size: 1
  • Calories: 106
  • Fat: 9.2g
  • Carbohydrates: 8.3g
  • Fiber: 7.5g
  • Protein: 1.6g
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Ingredients
Cupcakes:
  • 6 tbsp unsalted butter, melted
  • 6 large eggs
  • 4 tbsp xylitol
  • 3 tbsp erythritol
  • Pinch pure powdered stevia
  • 2 tsp vanilla (or 1 vanilla bean, scraped)
  • 1 tsp lemon juice
  • ½ cup coconut flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Filling
  • ¼ cup unsalted butter, softened
  • ¼ cup palm shortening
  • 3 tbsp erythritol, powdered
  • 2 tbsp xylitol, powdered
  • 1 tbsp coconut milk
  • 1 tsp vanilla
  • Pinch of salt
  • 2-4 drops orange essential oil

Frosting:
  • 4 oz sugar-free chocolate, melted
  • ½ cup unsalted butter, softened
  • 2 tbsp erythritol, powdered
  • 1 tbsp xylitol, powdered
  • 3 tbsp unsweetened cocoa powder
  • ½ tsp cinnamon
  • 1 tsp vanilla
  • ⅛ tsp salt
Instructions
  1. Cupcakes: Preheat oven to 375°F. Line a muffin tin with thirty-six paper liners and spray with oil. Set aside. Alternatively, make 12 regular sized cupcakes.
  2. In a small bowl whisk together the butter, eggs, xylitol, erythritol, stevia, vanilla, and lemon juice.
  3. Combine the coconut flour with the baking powder, baking powder, baking soda and salt, mix thoroughly with a whisk and then add to the egg mixture, whisking until there are no lumps.
  4. Using a tablespoon measure, place one tablespoon batter into each muffin liner and repeat filling all 40 liners. Bake for 15 minutes until firm in the center. Allow cupcakes to cool in the pan for 10 minutes then transfer to a cooling rack to finish cooling.
  5. Filling: Powder the erythritol and xylitol in a blender; place into a small bowl. Add the butter and palm shortening. Using an electric mixer, beat together until light and fluffy. Add the coconut milk, vanilla, salt and essential oil blending until fully incorporated.
  6. Place filling in a piping bag fitted with a tip that is about 3mm wide at the tip (use a 5mm wide tip for regular sized cupcakes, it will make 12 regular cupcakes). Poke tip into the top center of the cupcake and push it about ½-inch down. Pipe filling into cooled cupcakes until it becomes difficult to pipe or the cupcake begins to puff or crack at the top. Repeat for all cupcakes.
  7. Frosting: Melt the chocolate in a microwave safe bowl at 30 second intervals; stirring in between until melted; set aside. Powder the erythritol and xylitol in a blender; set aside. In a small bowl, beat the softened butter and powdered sweeteners with an electric mixer until smooth. Add the cocoa power, beat another minute then add the cinnamon, vanilla and salt. Add the melted chocolate beating until smooth, thick and fluffy. If the frosting is too warm place it into the freezer for a minute or so and then whip until thick.
  8. Fill a piping bag with the frosting and frost the cupcakes. Cupcakes can be stored in the refrigerator for up to one week in an air tight container. Serve at room temperature. Makes 36 mini cupcakes or 12 regular sized cupcakes.
Notes
Net Carbs : 0.8g
SugarOH : 6.6g