3 Rule Chocolate Cupcakes with Chocolate Buttercream

Ingredients

• 1¾ cups blanched almond flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 eggs, yolks & whites separated
• ⅓ cup melted butter or coconut oil
• ½ cup monk fruit sweetener
• ⅓ cup unsweetened almond milk
• 1 tsp vanilla
• ½ cup softened unsalted butter
• ¼–⅓ cup powdered monk fruit sweetener (GI 0)
• ¼ cup cocoa powder (GI ~20)
• ¼ cup melted Lily's milk chocolate chips
• 2–3 tbsp heavy cream or almond milk
• pinch of salt

Method

1. Preheat oven to 350°F and line a muffin pan with 10-12 liners.
2. Whisk together almond flour, cocoa powder, baking soda, and salt in a bowl.
3. In another bowl, whisk egg yolks with melted butter, monk fruit sweetener, almond milk, and vanilla.
4. Combine the wet mixture with the dry ingredients until smooth.
5. Beat egg whites to stiff, fluffy peaks, then gently fold into the batter.
6. Divide batter among liners, filling each about three-quarters full.
7. Bake 18-22 minutes until a toothpick comes out clean. Cool completely before frosting.
8. For the buttercream, beat softened butter with powdered monk fruit sweetener, cocoa powder, vanilla, and a pinch of salt until creamy.
9. Mix in the warm (not hot) melted chocolate.
10. Add cream or almond milk gradually until the desired consistency is reached, tasting and adjusting sweetness as needed.
11. Frost cooled cupcakes and serve.