(KETO) Gingerbread Chocolate Cupcakes

Servings: 12

For the Chocolate Cupcakes:

• 4 large Eggs
• 1/2 cup Purecane Baking Sweetener
• 4 tbsp. Olive Oil
• 1/2 tbsp. Vanilla Extract
• 2/3 cup Whole Milk
• 2 cups Almond Flour, fine ground
• 1/2 cup Cocoa Powder
• 1/2 tsp. Salt
• 1/2 tsp. Baking Soda

For the Gingerbread Frosting:

• 1 cup Unsalted Butter, softened
• 3 cups Powdered Sugar
• 2 tbsp. Whole Milk, or Eggnog
• 1 tsp. Vanilla Extract
• Pinch of Salt

For the Chocolate Cupcakes:

1. Preheat oven to 350F. Prepare the cupcake baking pan with cupcake liners.
2. Beat the eggs, baking sweetener, and olive oil until creamy. Whisk in the milk and vanilla extract until well-combined.
3. In a separate bowl, mix together the almond flour, cocoa power, salt, and baking soda.
4. Gradually add the flour mix into the egg bowl, whisking to combine.
5. Fill each cupcake liner 3/4th full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (keep thecupcake pan inside the oven when checking).
7. Let cool completely before frosting.

For the Frosting:

1. In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth.
2. Gradually add the powdered sugar on low speed to combine, then increase to medium speed to beat until fluffy, about 2-3 minutes.
3. Add the milk, vanilla extract and salt. Continue to mix, scraping down the sides as need, for 6-10 minutes. The frosting should be light and fluffy.
4. Use the frosting to pipe onto the cooled cupcakes, then garnish with a miniature gingerbread cookie and gingerbread cookie crumbs or caramel drizzle. Enjoy!