Hamburger Cupcakes

Yield: 5 cupcakes

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour, 35 minutes

Ingredients: 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

Instructions:

1. Preheat the oven to 325°F.
2. 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.
3. In a medium bowl, beat together the butter and Swerve with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating after each addition.
5. Mix in the vanilla and sour cream.
6. Divide the cupcake batter evenly among the cupcake papers.
7. Sprinkle the batter with sesame seeds.
8. Bake the cupcakes until lightly browned on top and no longer soft in the middle, about 25 minutes.
9. Set the cupcakes aside to cool to room temperature, then carefully remove the cupcake papers.
10. Slice the cupcakes in half crosswise to make a burger “bun.”
11. Place the ingredients for the burger in a small, heat-proof bowl and microwave in 10-second intervals, stirring in between, until melted.
12. Stir the burger mixture until it thickens, then place in a piping bag.
13. Place the coconut in a small bowl and add green food coloring.
14. Mix the coconut until it is well coated with coloring. Add more coloring, as needed, to achieve a lettuce color.
15. Add 2 tablespoons of white chips and 2 ½ tablespoons of heavy cream into 2 heat-proof bowls. This will be the “ketchup” and “mustard.”
16. Microwave the bowls of white chips with heavy cream in 5-second intervals, stirring in between, until melted.
17. Add red and yellow food coloring to each bowl until they are ketchup and mustard-colored.
18. Stir the “ketchup” and “mustard” until thickened. You want them to be the consistency of ketchup and mustard.
19. Add more heavy cream, if needed, to achieve the desired consistency.
20. Transfer each to a piping bag.
21. On the bottom half of the “bun,” pipe a burger shape.
22. Top the burger with the “lettuce” and press to adhere.
23. Top the lettuce with the ketchup and mustard by piping it on top.
24. Top with the other half of the bun and place on a cookie sheet.
25. Chill the burgers until the ketchup and mustard become firm.
26. Serve right away or store in an airtight container in the refrigerator.