Chocolate Zucchini Cupcakes with Mocha Frosting - Low Carb
Try this Chocolate Zucchini Cupcakes with Mocha Frosting - Low Carb recipe, or contribute your own.
Try this Chocolate Zucchini Cupcakes with Mocha Frosting - Low Carb recipe, or contribute your own.
- 2 eggs
- pinch of salt
- 1 cup almond flour
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/4 tsp vanilla extract
- 1/4 cup almond milk
- 6 tbsp butter melted
- 1/4 cup shredded zucchini packed
- 3 tbsp coconut flour
- 1/4 cup granulated sugar substitute (i used swerve)
- 3 tbsp premium cocoa powder
- 1/2 cup mascarpone cheese softened
- 3 tbsp swerve confectioners
- 1/4 tsp coffee extract
- 1 tbsp premium cocoa powder
- Carbohydrate 8.61256776633647 g
- Cholesterol 51.2971354248205 mg
- Fat 29.5348094162301 g
- Fiber 3.20899680139837 g
- Protein 6.12921325976162 g
- Saturated Fat 16.8174716560289 g
- Serving Size 1 1 cupcake (112g)
- Sodium 188.933072689834 mg
- Sugar 5.4035709649381 g
- Trans Fat 2.21464008402528 g
- Calories 313 calories
Step-by-step
- Preheat the oven to 350 degrees (F)
- Combine the wet ingredients (butter, eggs, vanilla extract, almond milk, zucchini) in a magic bullet or blender and blend for 20-30 seconds or until smooth.
- Combine the dry ingredients (almond flour, coconut flour, sweetener, cocoa powder, salt, baking powder, xanthan gum) in a medium bowl and stir until mixed and there are no lumps.
- Pour the wet ingredients into the dry ingredients and stir until the liquid is absorbed and a thick batter is formed.
- Spoon the batter evenly into 8 cupcake liners or greased tins.
- Bake at 350 degrees (F) for 22 minutes. Remove and cool before frosting.
- Combine the softened Mascarpone cheese, sweetener, coffee extract, vanilla extract, and cocoa powder in a small bowl and mix gently with a fork until smooth. (Don't mix too aggressively or your Mascarpone will separate!)
- In a large bowl, beat the heavy whipping cream until stiff.
- Mix ⅓ of the whipped cream gently into your mascarpone mixture until smooth.
- Fold (GENTLY) the Mascarpone mixture into the remaining whipped cream until all streaks of white are gone and the mixture is smooth but still fluffy.
- Spread or pipe onto your cooled cupcakes.
- Chill to store, but these are best served at room temperature.
Using high-fat dairy and nut flours requires precise handling to achieve a proper crumb structure. Blending the wet ingredients thoroughly incorporates the grated zucchini into the fat phase before the starches enter the bowl. This prevents moisture pockets from forming during baking. Almond and coconut flours lack gluten, meaning xanthan gum is mandatory here to trap gas bubbles and provide elasticity. Whisking dry components separately eliminates pockets of bitter cocoa powder and baking powder clumps.
Overmixing the batter destroys the aeration provided by the baking powder. Stir just until the liquid absorbs into the flour matrix. The batter will appear unusually thick compared to traditional wheat-based mixtures. Spoon the portions evenly into eight prepared tins to ensure uniform heat distribution. Bake at 350 degrees Fahrenheit for precisely 22 minutes. Pulling the pan too early leaves the center gummy, while overbaking dries out the high-fat crumb.
Mascarpone cheese easily separates into grainy curds if agitated too aggressively. Combine the cheese, sweetener, and extracts gently with a fork until smooth. Whip the heavy cream in a separate bowl until stiff peaks form before lightening the cheese base. Fold the mascarpone mixture into the whipped cream using a spatula. This technique protects the fragile air-liquid interface of the cream and prevents a watery topping.
Pair these spiced chocolate cakes with unsweetened black coffee or espresso to balance the rich dairy fat. The bitterness of roasted coffee cuts through the dense mascarpone frosting. Store leftover frosted cakes in the refrigerator, but allow them to sit at room temperature for twenty minutes before eating so the fats soften.
