Desserts, Recipes

Chocolate Peanut Butter Cup Cakes Are Great!

Did you know that chocolate cake can be a very low carb dessert? It really is. When you replace the sugar in it with a sugar substitute and use a low carb flour, the carbs really go down. Here’s a great little cupcake that combines a chocolate hazelnut flour cake with peanut butter cups for a delightful snack or dessert that is only 1.7 net carbs!  I used Russell Stover’s Peanut Butter Cups in this but Reese’s also makes a sugar-free peanut butter cup.  I think the carbs may be a little higher on Reese’s cups though.

Chocolate Peanut Butter Cup Cakes

1/4 cup Low Carb Flour
1 tablespoon Hazelnut Flour
1 tablespoon Vanilla Whey Powder (optional)
1/2 teaspoon Baking Powder
1 tablespoon Vegetable or Olive or Coconut Oil
1 tablespoon Unsweetened Cocoa Powder
1 Egg
1 tablespoon Heavy Cream
1/4 cup Sugar Substitute
4 Russell Stover Sugar-free Peanut Butter Cups

Preheat oven to 365 degrees. Prepare four cupcake molds by spraying with baking spray with flour.

In a medium bowl, add flours, why powder and baking powder. (If you are not using whey powder, add an extra tablespoon of low carb flour.) Mix in sugar substitute and cocoa powder. Add egg, oil and cream. Mix together well.

Spoon 2 tablespoons of batter into each cupcake mold. It should bring it to about 2/3rds full. If there is a little extra batter, divide it around. Put a peanut butter cup, bottom down in the top of each of the cupcakes. It will sink in as they cook.

Bake for 12 to 16 minutes until the cake is done and a toothpick inserted at the side comes out clean. The middle of the cupcake will be the candy.

Peanut Butter Cup sinks to the middle of the cake.

Let cool a few minutes, then sprinkle with powdered sugar substitute or serve with whipped cream.

Makes 4 cupcakes.

Nutrition Info per cupcake:
Calories: 180.6 Fat: 8.7 g Net Carbs: 1.7 g Protein: 4.9 g

Regular Version using flour and sugar

To make without using sugar substitute, simply replace the 1/4 cup sugar substitute with 1/4 cup sugar and replace the sugar-free peanut butter cups with regular ones.  Replace the low carb flour with regular flour and, if you prefer, you can replace the hazelnut flour and whey powder with regular flour as well.  The rest of the recipe is the same.

Nutrition Info per cupcake with sugar and flour:
Calories: 232 Fat: 10.4 g Net Carbs: 32 g Protein: 5.5 g