Low Carb Chocolate Cupcakes with Espresso Frosting

7.0 large Egg, fresh, whole, raw
7.0 tbsp Cocoa Powder, Hershey's Natural Unsweetened (unlisted nutrients estimated from USDA website)
4.0 oz Almond Breeze Almond Milk, Unsweetened Vanilla
8.0 tbsp Butter - Great Value salted sweet cream butter
4.0 oz Philadelphia Cream Cheese
6.0 tbsp Butter - Great Value salted sweet cream butter
0.5 cup, whipped Heavy Whipping Cream
10.6 tbsp coconut flour
32.0 tsp swerve granular
1.0 tsp Vanilla Extract
2.0 tsp Baking Powder
0.5 tsp Salt
24.0 tsp swerve confectioners
3.0 tsp Cafe buendia instant coffee

Melt 1/2 cup butter and whisk in cocoa and 1 tsp coffee powder. Add eggs and vanilla and beat until smooth. Then add coconut flour, swerve granular, baking powder, and salt until smooth. Beat in almond milk. Divide batter into 12 cupcakes. Cook at 350 for 25 minutes. In a small bowl combine 2tbsp hot water and 2 tsp instant coffee and set aside. Beat whipping cream in another bowl until it has stiff peaks and set aside. Cream butter, cream cheese, and swerve confectioners until creamy. Add in coffee mixture and then fold in whipped cream. Top cooled cupcakes with frosting.

Serving Size: Makes 12 cupcakes

Number of Servings: 12.0

Recipe submitted by SparkPeople user MORTUARYMOMMA.