Glenda Thompson 
It’s a special occasion, perhaps a birthday or an anniversary, where you want to celebrate with a decadent treat that everyone can enjoy… and that includes those managing diabetes.
As you unveil a platter of these exquisite Chocolate Cupcakes with Salted Caramel Cream, your guests can’t help but marvel at the beautifully piped swirls of caramel-infused cream atop the rich, dark chocolate cakes.
As you take a bite, the moist, tender crumb of the almond flour cupcake melts in your mouth, perfectly complemented by the smooth, creamy frosting with just a hint of salt to balance the sweetness.
These cupcakes prove that with a few clever ingredient swaps, like using almond flour and natural sweeteners such as allulose or monk fruit extract, you can create indulgent, satisfying desserts that align with your health goals.
Sharing these delightful treats with your loved ones, you feel a sense of joy and contentment, knowing that everyone can enjoy them without risking their health.
Ingredients
For the chocolate cupcakes:
– 2 cups almond flour
– 1/2 cup unsweetened cocoa powder
– 1/2 cup allulose or monk fruit sweetener
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsweetened almond milk
– 2 large eggs
– 1/4 cup melted coconut oil or butter
– 1 tsp vanilla extract
For the salted caramel cream:
– 1 cup heavy whipping cream
– 2 tbsp allulose or monk fruit sweetener
– 1 tsp vanilla extract
– 1/4 cup sugar-free caramel sauce
– 1/4 tsp sea salt
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt.
3. In a separate bowl, combine the almond milk, eggs, melted coconut oil or butter, and vanilla extract. Whisk until well combined.
4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. To make the salted caramel cream, beat the heavy whipping cream, sweetener, and vanilla extract in a large bowl until soft peaks form.
9. Gradually fold in the sugar-free caramel sauce and sea salt until well combined.
10. Once the cupcakes have cooled, pipe the salted caramel cream onto each cupcake using a piping bag fitted with a star tip.
11. Serve the cupcakes immediately or store them in the refrigerator for up to 3 days.
