Low Carb Chocolate Cupcake with Cold Filling
2 h Prep, 20 min Cook
This recipe makes 6 pieces of cupcakes.
Mix all ingredients (add milk in small steps) and fill into cupcake molds (I recommend silicone, otherwise spray some fat or line it with parchment paper)
Then bake for about 20 minutes at 180 ° C and meanwhile prepare the filling. For the filling: Mix all the ingredients until smooth.
Next, take out the cupcakes, let them cool down and cut a hole on the top of the cupcakes.
Squeeze in the filling into the hole and freeze for at least 2 hours (or overnight).
Serve and enjoy!
Serving Size 754 g
|Amount Per Serving|
|Calories 1227.3 cals||61%|
|% Daily Value*|
|Kilojoules 5143.5 kJ||61%|
|Fat 64.9 g||100%|
|Sodium 8544.8 mg||372%|
|Carbohydrate 28.7 g||10%|
|Protein 124.9 g||250%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|