by KetoDietApp.com
Step 1Start by making the muffin base. Preheat the oven to 175 °C/ 350 °F. Line a muffin tray with medium muffin paper cups or use a silicon muffin tray. Grease each cup with a small amount of coconut oil or ghee. In a bowl, mix the dry ingredients: almond flour, cocoa powder, whey protein (this ingredient is essential for fluffy cupcakes), powdered Erythritol, cinnamon, baking soda and cream of tartar (if using vinegar, add to the wet ingredients in step 2).
Step 2In another bowl, mix all the wet ingredients (make sure they have reached room temperature): eggs, coconut oil, pumpkin puree, almond milk and stevia. Whisk with a hand whisk or use a mixer.
Step 3Slowly add the dry ingredients into the bowl with the wet ingredients and combine well. Using a ladle, pour the mixture into 16 medium muffin cups. Place in the oven and bake for 25-30 minutes.
To test whether the muffins are done, you can use a toothpick and stick it in the centre of a muffin. If it comes out clean, the muffins are done!
Step 4When done, remove from the oven and set aside to cool down. Make sure the muffins have cooled down completely before you add the frosting.
Step 5Meanwhile, prepare the frosting. Make sure all the ingredients have reached room temperature before you start mixing them. Place the butter, cream cheese, pumpkin puree, powdered Erythritol, cinnamon and optionally stevia into a bowl and mix until smooth using a hand whisk or mixer.
Step 6When the muffins have cooled down, spread the frosting on top of them and set aside. Prepare the chocolate sauce. Place the dark chocolate in a small bowl. Heat up the cream in a saucepan. Once hot (but not boiling), pour the cream over the chocolate pieces and let it sit for about 2 minutes.
I made a double batch of the chocolate sauce and kept the remaining sauce as topping for keto pancakes and waffles. The sauce needs to be refrigerated and will not stay liquid. To soften again, simply put in a cup of warm water for a few minutes.
Step 7Then, use a spoon or a whisk to stir until smooth and glossy. Place the chocolate sauce into a squeeze bottle or piping bag.
Step 8Make the chocolate spiderweb. Using the squeeze bottle, draw a spiral on top of each frosted cupcake. Then take a wooden stick or toothpick and draw 6-8 lines starting from the middle of the cupcake to the outer line of the chocolate spiral, creating the spiderweb-like pattern.
Step 9Enjoy or place back into the muffin tray and keep refrigerated for up to 5 days.