Start by combining all the dry ingredients, Almond Flour, Coconut Flour, Truvia, Unsweetened Cocoa Chocolate, Baking Powder and Salt. One trick I do to save time (but is not as accurate), is to put a large bowl on the digital scale and then tear it back to zero after each dry ingredient is added.
In a separate bowl combine heavy cream and melted or softened butter with a hand mixer.
Once combined add the eggs and vanilla extract.
Scoop into silicone muffin molds and top with Lily’s Chocolate Chips
Bake at 350 degrees for 20 minutes. Test with a toothpick. Enjoy!
Buttercream Frosting 5.7 : 1
Weigh cream cheese and butter on a digital gram scale.
Mix softened or melted cream cheese and butter together with a hand mixer until all lumps are dissolved.
Refrigerate for a few minutes to harden if needed. Spread onto the cupcakes.
Sprinkle with Truvia. Add food coloring to the Truvia for fun colors.
Makes between 12 – 15 cupcakes. Make in batches and freeze for up to 3 months.