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Chocolate Irish Cream Sunflower Keto Cupcakes
Stop and smell these flowers, I mean, cupcakes! These eye-catching cupcakes have a delish Irish cream filling and decadent, chocolate base for the cupcake. These cupcakes are not only delicious, but they are keto-friendly, low-carb cupcakes!
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Servings: 8 cupckaes
Ingredients
Cupcakes
- 1 packet Maui Keto Treats Chocolate Butter Pound Cake instead of using a loaf pan, this recipe requires you bake them in a parchment-lined cupcake/muffin pan.
Chocolate Irish Cream Filling
- 1 packet Simply Delish Chocolate Pudding
- 1 cup heaby cream
- ¼ cup unsweetened vanilla almond milk
- ½ cup irish cream
- 5 drops OOOflavors Irish Cream emulsion
Frosting
- 4 large egg whites
- ½ cup powdered Swerve Sweetener
- ⅓ cup Bocha Sweet allulose or xylitol may also work
- 1 cup unsalted butter room temperature cut into tablespoons
- 1 tsp vanilla extract
- ¼ tsp salt
- green and yellow food dye
Instructions
Cupcakes
- Follow the direction on the package of Maui Keto Treats Chocolate Butter Pound Cake.
Chocolate Irish Cream Filling
- Combine Simply Delish Instant Chocolate Pudding with the heavy cream, unsweetened almond milk, Irish cream and the five drops of OOOflavors. Then place into a piping bag with a pippin tip.
Frosting
- Follow the instructions in the link above for AllDayIDreamAboutFood's Sugar Free Swiss Meringue Buttercream Frosting.
Assemble
- Once the cupcakes are cooled to room temperature, take the pipping bag with chocolate irish cream frosting and fill the middle of each cupcake with this filling.
- Divide the buttercream frosting into two, one batch for the sun flower petals, the other batch for the sunflower leaves.
- Follow the pictures and pip the petals and leaves accordingly.
- Add crumbs of your favorite keto cookie to the middle of the cupcake to recreate sunflower seeds.
