Description
Delight in these Keto Hostess Cupcakes featuring rich chocolate cupcakes filled with a creamy gelatin-infused filling, topped with a luscious sugar-free chocolate ganache and smooth cream cheese swirls. Perfect for a low-carb treat that satisfies your sweet tooth without the guilt.
Ingredients
Cupcakes
- 1 recipe keto chocolate cupcakes
Cream Filling
- 2 tbsp water
- 1 tsp grass-fed gelatin
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sweetener
- 1 tsp vanilla extract
Chocolate Ganache
- 2 ¼ ounces sugar-free chocolate chips
- 2 tbsp allulose (optional)
- 1/3 cup heavy whipping cream
Frosting for Swirls
- 1 ounce cream cheese (well softened)
- 2 tbsp powdered sweetener
- 1 tbsp heavy whipping cream
- 1/4 tsp vanilla extract
Instructions
- Prepare the Cupcakes: Bake the keto chocolate cupcakes following your preferred recipe. Allow them to cool completely before decorating.
- Core the Cupcakes: Use a small 1-inch round cookie cutter or a sharp knife to carefully cut out the centers of each cupcake. Keep the removed cupcake cores for later use.
- Make the Cream Filling: Sprinkle gelatin over 2 tablespoons of water in a small bowl. Whisk to combine, then heat in the microwave for about 30 seconds. Whisk again until dissolved and let cool for 10 minutes. In a large bowl, combine 1/2 cup heavy whipping cream, 1/4 cup powdered sweetener, and 1 teaspoon vanilla extract. Beat at high speed while slowly adding the cooled gelatin mixture. Continue beating until stiff peaks form.
- Fill the Cupcakes: Spoon or pipe the gelatin cream filling into the cored centers of the cupcakes, filling almost to the top. Trim the tops off the reserved cupcake cores and place them over the filling to seal.
- Prepare the Chocolate Ganache: Place sugar-free chocolate chips and optional allulose in a medium bowl. Heat 1/3 cup heavy cream until it simmers, then pour over the chocolate chips. Let sit for a few minutes to melt, then whisk until smooth. Allow the ganache to cool until thickened but still pourable.
- Glaze the Cupcakes: Spoon the ganache over the tops of the cupcakes, spreading it evenly to the edges. Refrigerate for 10 to 15 minutes to allow the ganache to firm up.
- Make the Frosting Swirls: In a medium bowl, beat softened cream cheese until smooth. Add 2 tablespoons powdered sweetener, 1 tablespoon heavy cream, and 1/4 teaspoon vanilla extract and continue beating until well combined.
- Decorate the Cupcakes: Transfer the frosting into a piping bag or a ziplock bag with a small corner snipped off. Pipe little swirls of frosting across the top of each cupcake for a decorative finish.
Notes
- Use grass-fed gelatin for best results and a clean ingredient profile.
- Allulose is optional in the ganache but adds smooth sweetness without carbs.
- Make sure the cupcakes are completely cool before coring and filling to prevent melting or collapsing.
- Refrigerate cupcakes after decorating to keep the ganache and frosting firm.
- These cupcakes are best enjoyed within 3-4 days when stored in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
