Keto Chocolate Cupcakes With Caramel Mascarpone Frosting

Step 1Make the Blender Chocolate Keto Cupcakes as per the recipe here.

Step 2Prepare the Keto Caramel as per the recipe here.. You'll only need half of the amount but it's easier to make the full recipe (1 cup) and keep the remaining caramel in the fridge.

Step 3Place the heavy whipping cream in a mixing bowl and whip using an electric thick until just under stiff peaks. Stir through the mascarpone or cream cheese using a spatula until thick and combined.

Step 4Once the cupcakes are fully cool, pipe the frosting on top and drizzle with caramel. The caramel should be room temperature and drizzle of the spoon. Not too hot or cold. If it’s too cold, simply pop in the microwave for a few seconds to loosen.

Step 5Store the cupcakes in the fridge for up to 3 days. It’s best to add the caramel when ready to serve or it will set (though this is nice too). Simply store the caramel in a glass jar in the fridge then pop a little in the microwave for a few seconds, keep checking it until it’s stirable. If you over heat it, just let it come back to room temperature before drizzling.