Chocolate Cupcake With Green Buttercream Frosting

Yield:9

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Cooling Time: 1 hour, 30 mins
• Total Time: 2 hours, 20 minutes

Ingredients: For the Cupcake:

• ¼ cup of Bake Believe ^® Semi-Sweet Baking Chips
• ½ teaspoon instant coffee
• ¼ cup Swerve
• 1 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 eggs

For the Frosting:

• 3 sticks unsalted butter, softened
• 1 cup Confectioners Swerve
• 1 teaspoon vanilla
• ⅛ teaspoon salt
• 1 tablespoon heavy cream
• 1-3 drops Green food coloring
• Sprinkles (optional)

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. Evenly distribute the BB semi sweet chips among the cupcake batter
6. Bake the cupcakes until no longer jiggly in the middle, about 17 minutes.
7. Set the cupcakes aside to cool for 10 minutes, then transfer to the refrigerator to chill completely.
8. In a medium bowl, 3 sticks unsalted butter and Confectioners Swerve with an electric mixer until light and fluffy.
9. Add the vanilla, salt, green food coloring, and heavy cream and beat until fluffy, about 3 minutes.
10. Transfer the frosting to a piping bag fitted with a large star tip.
11. Pipe the frosting onto the cooled cupcakes.
12. Add sprinkles to the tops of the cupcakes, if desired.