Vanilla Cupcakes With Whipped Ganache

Servings: 12
Calories: 323.0kcal/1351.4kJ (per serving)
Fat: 29.0g (per serving)
Carbs: 24.1g (per serving)
Protein: 7.8g (per serving)

About

These cupcakes are so moist, delicious and full of vanilla flavor. I love how the creamy whipped ganache frosting perfectly compliments the cupcakes. I opted for more of a milk chocolate whipped ganache, but you can certainly use dark chocolate instead.

Ingredients

3 cup almond flour
1 cup the ultimate icing sugar replacement by swerve
¼ teaspoon coarse kosher salt by morton
2 teaspoon baking powder
½ cup butter
2 large raw egg
2 teaspoon vanilla extract
½ cup almond milk
4 ounce heavy cream
4 ounce chocolate chips, sugar free

Instructions

Preheat an oven to 350 F. Prepare a 12 count cupcake pan with liners. Combine the dry ingredients (almond flour, sweetener, kosher salt, and baking powder) together in a medium mixing bowl.
Melt the butter in the microwave until completely melted. Add the eggs and vanilla extract.
Heat the almond milk until very hot. Add these both hot into the dry ingredients and mix.
Divide batter into the 12 cupcake liners and bake for 23-25 minutes until the cupcakes are lightly browned on top and cooked through.
Remove from the oven and allow to cool completely.
In the meantime, heat heavy cream in the microwave until starting to boil. Pour the hot cream over the chocolate chips. If using a chocolate bar, chop the chocolate into very small pieces. Allow chocolate and cream to sit for 5 minutes. Then stir to combine and chill until firm.
Once the ganache is chilled, whip until light in color and fluffy.
Frost cooled cupcakes with whipped ganache! Keep cupcakes in the fridge before serving.