Dark Chocolate-Strawberry Hi-Hat Cupcakes

Dark Chocolate-Strawberry Hi-Hat Cupcakes

Yield: 9 cupcakes
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Cooling Time: 1 hour, 30 minutes
  • Total Time: 2 hours, 20 minutes

Ingredients:

For the Cupcake:

  • 3 eggs
  • ½ teaspoon instant coffee
  • ¼ cup Swerve
  • ⅓ cup unsweetened almond milk
  • 1 teaspoon vanilla
  • 1 ½ cups almond flour
  • ½ cup cocoa powder
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons keto-friendly strawberry jam

For the Frosting:

  • 4 egg whites
  • ¾ cup Confectioners Swerve
  • 1 cup unsalted butter, softened and cut into 1 tablespoon slices
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup freeze-dried strawberries

For the Dip:

Instructions:

  1. Preheat the oven to 350°F.  Line a cupcake pan with 9 paper liners.
  2. In a large bowl, whisk together the eggs, instant coffee, Swerve, almond milk, and vanilla for the cupcakes.
  3. Add the almond flour, cocoa powder, baking powder, and salt then whisk together thoroughly.
  4. Evenly distribute the cupcake batter among the 9 cupcake papers.
  5. Bake the cupcakes until no longer jiggly in the middle, about 17 minutes.
  6. Set the cupcakes aside to cool for 10 minutes, then transfer to the refrigerator to chill completely.
  7. Cut a hole in the top of each cupcake, making a small well.
  8. Spoon about 1 teaspoon of strawberry jam into each cupcake.
  9. Place a saucepan over medium heat and bring to a very low simmer, then reduce the heat to medium-low.
  10. Add the egg whites and Confectioners Swerve to a clean stand mixer bowl.
  11. Place the bowl over the hot water and whisk until it reaches 150°F.
  12. Beat the egg whites at a medium-high speed until the egg whites reach 90°F.
  13. Add the butter, 1 tablespoon at a time, until all the butter is mixed in.
  14. Add the vanilla and salt and mix on low speed.
  15. Place the freeze-dried strawberries in a food process and blend until they become a powder.
  16. Add this to your frosting and mix on low speed until fully incorporated.
  17. If your frosting separates, place it over the pan of simmering water to warm it up slightly and whip again.
  18. If your frosting is too soupy, refrigerate for about 10 minutes, then whip again.
  19. Pipe the frosting onto the cupcakes using a large, round tip.
  20. Place the cupcakes in the freezer for 30 minutes to harden.
  21. Place the dark bar and coconut oil in a glass that is tall enough to fit the frosting of the cupcake.
  22. Microwave in 30-second intervals, stirring in between, until just melted.
  23. Dip the frosting of the cupcakes into the melted chocolate, leaving the cupcake uncovered.
  24. Shake gently to remove any excess chocolate.
  25. Place the cupcakes in the refrigerator for about 10 minutes to harden the chocolate.
  26. Enjoy right away or place in the refrigerator in an airtight container.
  27. Allow the cupcakes to warm at room temperature for about 15 minutes before enjoying.