Living in our house you have to love spicy foods. I totally do, but not as much as my husband. Everything is doused in hot sauce! This recipe has been adapted from my gluten-free chocolate cake that I make for my day job! Normally it’s still jam-packed with carbs, even for being gluten-free. So I changed it up a bit using ChocoPerfection for my chocolate and Swerve for sugar!

These cupcakes have about 3 net carbs per cupcake! They are sweet, spicy and super rich! I love how the whipped cream frosting balances out the heat!

I can’t say enough good things about ChocoPerfection! It’s sweetened with chicory root fiber, so it’s sweet & healthy! The best part is it actually tastes like chocolate without the gastric discomfort of pretty much every sugar-free chocolate on the market!

Low-Carb Mexican Hot Chocolate Cupcakes Ingredients Cupcakes 4 ounces chopped Dark ChocoPerfection 1/2 cup of unsalted butter 4 eggs 1 cup of Swerve 1/2 cup of unsweetened cocoa powder 1/2 cup of almond meal 1 tsp ground cinnamon ¾ tsp ground cayenne pepper ¾ tsp ground chipotle pepper 1/2 tsp sea salt 2 tsp pure vanilla extract Whipped Cream Frosting 1 cup heavy whipping cream ¼ cup Sweve 1 tsp pure vanilla extract

Method: Preheat oven to 350 degrees. Line a muffin tin with 12 paper cupcake liners. Melt the Dark ChocoPerfection chunks and the butter over medium heat. Set aside. In the bowl of an electric mixer, fitted with the whisk, mix together the eggs & Swerve for 2 minutes. Gradually add in the melted Dark ChocoPerfection. Stir in the almond meal, cocoa powder, cinnamon, cayenne, chipotle, salt, and vanilla with a spatula until combined. Evenly divide batter into 12 cupcake liners, they should be about ¾ full. Bake for 20 – 25 minutes. Cupcakes should spring back when lightly pressed down. Allow to cool completely before decorating.

To make Icing: In the bowl of an electric mixer, fitted with the whisk; combine heavy cream, Swerve and vanilla. Whip the cream on low speed, then slowly increase the speed as it thickens. With either a butter knife or a pastry bag fitted with a star tip, decorate each cupcake with whipped cream. Garnish with chopped Dark ChocoPerfection & a sprinkle of cinnamon.