Chocolate Cupcakes with Peanut Butter Frosting


Quick post, because you might notice that this recipe looks eerily similar to my one for German chocolate cupcakes. If you’re thinking that, you’re right! The base cake recipe is the same, but the frosting is completely different. They’re both absolutely delicious and ultra low carb–just 4g net apiece!

It isn’t often that I say “THIS IS THE RECIPE.” By that, I mean “this is the recipe that needs no tweaks, no improvements, no changes–no nothing. But this chocolate cake recipe–oh man, it’s perfect as is. It’s ultra moist without being spongy. It’s dense without being heavy. It’s chocolatey without being overpoweringly so. It’s downright amazing and tastes really close to boxed cake mix. Heck yeah!
Oh, and the peanut butter frosting? It’s light. It’s creamy. It’s bakery style. It’s delicious–that’s it. No need to improve! Using a brown sugar substitute adds an addition complexity to the flavor and it’s downright amazing. I was thinking of filling the inside of these cupcakes with the peanut butter frosting next time. Or maybe topping it all off with a chocolate ganache. Oh, the possibilities!

Chocolate Cupcakes with Peanut Butter Frosting


Makes 8 cupcakes. 4g net carbs each


  • 1 C almond flour
  • 2 T coconut flour
  • 1 T whey protein powder (I use Jay Robb)
  • 1/3 C unsweetened cocoa powder
  • 2/3 C sweetener (I used Swerve)
  • 1/2 C melted coconut oil or avocado oil
  • 3/4 C water
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. xanthan or guar gum
  • (Frosting):
  • 4 T butter, softened
  • 3 T cream cheese, softened
  • 2 T natural peanut butter (or almond butter)
  • 1 tsp. vanilla extract
  • 1/2 C powdered sweetener (I used xylitol that I powdered in my blender)


  1. Preheat oven to 350. In a large bowl, combine all dry ingredients for the cake and whisk them together (almond flour, coconut flour, whey protein, cocoa powder, sweetener, baking soda, baking powder, salt, xanthan gum).
  2. Once whisked, add in your wet ingredients: eggs, oil, water and vanilla extract. Using a whisk, stir the batter vigorously until it's smooth and lump free.
  3. Grease 8 wells of a muffin pan or line them with paper liners. Divide the batter up between the eight wells, filling each about two thirds full.
  4. Place the pan in the oven and bake on the middle rack for approximately 20 minutes, or until cupcakes are firm to the touch (just barely) and an inserted toothpick comes out clean. Cool completely.
  5. Put together the frosting by creaming together the butter and cream cheese with an electric mixer until it is light and fluffy, then add in the peanut butter and beat with electric mixer for another minute or so until it is smooth and lump free.
  6. Add in the vanilla and sweetener into the butter/cheese mixture.
  7. Beat with an electric mixer for about two minutes on medium speed until everything is incorporated and the frosting is light, fluffy and smooth.
  8. Frost cooled cupcakes.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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