Ingredients:

  • 1/2 cup (113 g) Unsalted Butter, softened (Cupcakes)
  • 3/4 cup (150 g) Granulated Keto Sweetener
  • 2 Large Eggs, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • 1 1/2 cups (180 g) Almond Flour, super fine and sifted
  • 1/2 cup (60 g) Dutch Process Cocoa Powder, sifted
  • 1 tsp (5 g) Baking Powder
  • 1/2 tsp (2.5 g) Xanthan Gum
  • 1/4 tsp (1.25 g) fine sea Salt
  • 1/3 cup (80 ml) Brut Champagne or Prosecco
  • 1 cup (226 g) Unsalted Butter, softened (Icing)
  • 2 1/2 cups (250 g) Powdered Keto Sweetener (Icing)
  • 1/4 cup (10 g) Freeze-Dried Raspberries, ground into a fine powder
  • 2–3 tbsp (30–45 ml) Heavy Cream or milk alternative
  • 1/2 tsp (2.5 ml) Vanilla Extract (Icing)

Instructions:

  1. Prep the Oven and Tin: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Combine Wet Base: In a large bowl or stand mixer, cream the softened butter and keto sweetener together on medium speed until light and fluffy (about 3 minutes). Scrape down the sides.
  3. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
  4. Combine Dry Ingredients: Whisk together the sifted almond flour, cocoa powder, baking powder, xanthan gum, and salt in a separate bowl.
  5. Mix Batter: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Incorporate Champagne: Gently fold in the Champagne using a rubber spatula. Be quick and gentle to retain the fizz.
  7. Bake: Distribute the batter evenly among the 12 liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. They must be fully cool before frosting.
  9. Powder the Berries: Place the freeze-dried raspberries in a food processor or spice grinder and pulse until they form a very fine powder. Sift the raspberry powder and the powdered keto sweetener together.
  10. Cream Butter: Beat the softened icing butter in a stand mixer on medium-high speed for 3–4 minutes until pale and increased in volume.
  11. Mix Icing: Reduce the speed to low and gradually add the raspberry/sweetener powder mixture. Once combined, add the vanilla and 2 tablespoons of heavy cream.
  12. Whip: Increase the speed back to medium-high and beat for 2–3 minutes until the icing is very light, fluffy, and spreadable. Adjust consistency with remaining cream if needed.
  13. Assembly: Pipe or spread a generous swirl of raspberry icing onto each completely cooled chocolate cupcake. Garnish with a fresh raspberry or dusting of cocoa powder.