These keto chocolate cupcakes are made with coconut flour and frosted with a generous amount of creamy, delicious peanut butter frosting. They are so easy to make, and they last for several days in the fridge, so I often double the recipe and make twelve of them.
The first time I made these cupcakes, it was for my husband's birthday. He loves the combination of chocolate and peanut butter, and these cupcakes were the perfect answer. They are wonderfully fluffy and sweet, and the frosting is superb. Even my teenage kids love them, and this is the best compliment a keto baker can hope for!
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Whole milk: You can use heavy cream if you're opposed to using milk in keto recipes.
- Sweetener: I use stevia glycerite. You can replace it with a granulated sweetener.
- Coconut flour: It's extremely absorbent, so try to measure it by weight and not by volume.
- Cocoa powder: It's best to use natural cocoa powder in this recipe - not Dutch-processed.
- Baking soda: You can replace it with 2 teaspoons of baking powder (gluten-free if needed).
- For the frosting: Cream cheese, powdered peanut butter, and a sweetener.
Variations
- Use a different frosting. The peanut butter frosting is creamy and decadent, and each cupcake has quite a bit of it! Another good frosting is this Greek yogurt frosting, and this basic vanilla keto cream cheese frosting is excellent. Sometimes, I use this keto chocolate mousse as frosting.
- Use a different flavor extract. Sometimes, I use almond extract instead of vanilla.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these cupcakes:
Mix the cupcake ingredients in the order listed using a hand whisk. I usually start with the liquid ingredients and then gradually add the dry ingredients. Divide the mixture between six greased foil liners.
Bake the cupcakes for about 20 minutes in a 350°F oven. Cool them completely on a cooling rack before frosting.
To make the frosting, simply whisk the ingredients by hand until fluffy, adding a bit of water.
Frost the cupcakes and serve.
Expert Tip
Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, not Dutch-processed cocoa powder. Dutched cocoa powder is not acidic, so it won’t react with the baking soda, and the cupcakes won't be as fluffy. If you only have Dutch-processed cocoa powder, you should substitute two teaspoons of baking powder for the baking soda.
Recipe FAQs
I make the frosting with PB2 (powdered peanut butter). While you can certainly make frosting using real peanut butter, I chose PB2 because of its ease of blending.
Yes. You can use a granulated sweetener to equal ½ cup of sugar in the cupcakes. If using a sweetener other than stevia in the frosting, please use a powdered sweetener to ensure a smooth consistency. If the frosting is too thick, add a tablespoon of water.
It's been my experience that coconut flour baked goods stick to paper liners, even if well-greased, but they don't stick to greased foil liners. You can also use parchment liners. Just make sure to avoid standard paper liners.
Storing Leftovers
Once completely cool, you can keep these cupcakes in an airtight container in the fridge for up to four days. Take them out of the fridge 30 minutes before you plan on enjoying them. I don't recommend freezing the frosted cupcakes.
More Keto Cupcakes
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Recipe Card
Keto Chocolate Cupcakes with Peanut Butter Frosting
Video
Ingredients
Cupcakes:
- 2 large eggs
- 2 tablespoons unsalted butter - melted and slightly cooled
- ¾ cup whole milk
- 1 ½ teaspoons stevia glycerite - equals ½ cup of sugar
- ½ tablespoon pure vanilla extract
- ½ cup coconut flour - 2 ounces
- ¼ cup cacao powder - unsweetened, non-alkalized
- ⅛ teaspoon Diamond Crystal kosher salt
- ½ teaspoon baking soda
Frosting:
- 8 ounces cream cheese - room temperature
- 2 tablespoons water
- 8 tablespoons powdered peanut butter
- 1 teaspoon stevia glycerite - scant; equals about ¼ cup of powdered sugar
Instructions
- Preheat the oven to 350°F. Line 6 muffin cups with foil (not paper) liners and grease the liners.
- In a large bowl, whisk the eggs. One by one, whisk in the butter, milk, stevia, and vanilla.
- Mix in the coconut flour, followed by the cocoa powder, kosher salt, and baking soda.
- Using a 4-tablespoon scoop, transfer the batter to the prepared muffin cups.
- Bake the cupcakes until set, and a toothpick inserted in the center comes out clean, 18-20 minutes.
- Let the cupcakes cool for 5 minutes in the pan until cool enough to handle, then remove them from the pan and remove the foil liners. Cool the cupcakes completely on a cooling rack for about 30 minutes before frosting them. You can speed this up by placing them in the fridge for 10-15 minutes.
- To make the frosting, place the cream cheese, water, PB2, and stevia in a medium bowl. Whisk by hand until completely blended, light, and fluffy. This takes a while, so be patient and don't be tempted to add more water. You can also mix the frosting using a handheld mixer.
- Once the cupcakes are cool, frost them and serve.
Notes
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh, not expired baking powder (gluten-free if needed) instead of baking soda.
- You can use a granulated sweetener to equal ½ cup of sugar in the cupcakes instead of stevia. If using a sweetener other than stevia in the frosting, please use a powdered sweetener to ensure a smooth consistency. If the frosting is too thick, add a tablespoon of water.
- Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, not Dutch-processed cocoa powder. Dutched cocoa powder is not acidic, so it won’t react with the baking soda, and the cupcakes won't be as fluffy. If you only have Dutch-processed cocoa powder, you should substitute two teaspoons of baking powder for the baking soda.
- Once completely cool, you can keep these cupcakes in an airtight container in the fridge for up to four days. Take them out of the fridge 30 minutes before you plan on enjoying them. I don't recommend freezing the frosted cupcakes.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Susan Coffee says
Why is the shelf life of a lot of keto desserts so short? These keto cupcakes are good for 3-4 days and need to be refrigerated.
Vered DeLeeuw says
These cupcakes should be refrigerated because the frosting is made with cream cheese. According to The Spruce Eats, "If your cupcakes have a filling or frosting made with dairy, eggs, or custard, they must be refrigerated for food safety."
The 3-4 days rule applies to most cooked leftovers, including frosted cupcakes.