Yield: 5 cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour, 35 minutes
For the Burger Cupcakes:
- 2 tablespoons butter, softened
- ¼ cup Swerve
- 2 eggs
- ½ teaspoon vanilla
- 2 tablespoons sour cream
- ½ cup almond flour
- ½ teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon sesame seeds
For the Burger:
- ¼ cup Bake Believe® Dark Chocolate Baking Chips
- 1/3 cup heavy cream
For the Toppings:
- ¼ cup Bake Believe® White Baking Chips, divided
- ¼ cup shredded unsweetened coconut
- Green food coloring, as needed
- 5 tablespoons heavy cream, divided
- Red and yellow food coloring, as needed
- Preheat the oven to 325°F.
- Line a cupcake pan with 5 paper liners. It is preferable to use non-stick parchment cupcake papers or spray with a non-stick spray for easy cupcake removal.
- In a medium bowl, beat together the butter and Swerve with an electric mixer until light and fluffy.
- Add the eggs, one at a time, beating after each addition.
- Mix in the vanilla and sour cream.
- Divide the cupcake batter evenly among the cupcake papers.
- Sprinkle the batter with sesame seeds.
- Bake the cupcakes until lightly browned on top and no longer soft in the middle, about 25 minutes.
- Set the cupcakes aside to cool to room temperature, then carefully remove the cupcake papers.
- Slice the cupcakes in half crosswise to make a burger â€œbun.â€
- Place the ingredients for the burger in a small, heat-proof bowl and microwave in 10-second intervals, stirring in between, until melted.
- Stir the burger mixture until it thickens, then place in a piping bag.
- Place the coconut in a small bowl and add green food coloring.
- Mix the coconut until it is well coated with coloring. Add more coloring, as needed, to achieve a lettuce color.
- Add 2 tablespoons of white chips and 2 ½ tablespoons of heavy cream into 2 heat-proof bowls. This will be the â€œketchupâ€ and â€œmustard.â€
- Microwave the bowls of white chips with heavy cream in 5-second intervals, stirring in between, until melted.
- Add red and yellow food coloring to each bowl until they are ketchup and mustard-colored.
- Stir the â€œketchupâ€ and â€œmustardâ€ until thickened. You want them to be the consistency of ketchup and mustard.
- Add more heavy cream, if needed, to achieve the desired consistency.
- Transfer each to a piping bag.
- On the bottom half of the â€œbun,â€ pipe a burger shape.
- Top the burger with the â€œlettuceâ€ and press to adhere.
- Top the lettuce with the ketchup and mustard by piping it on top.
- Top with the other half of the bun and place on a cookie sheet.
- Chill the burgers until the ketchup and mustard become firm.
- Serve right away or store in an airtight container in the refrigerator.