CUPCAKES:
1/4 C. Coconut Flour
1/2 C. Lakanto Golden Sweetener
1/8 tsp. SweetLeaf stevia powder
3 Tbsp. Cacao Powder
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. fine salt
1 Tbsp. gelatin powder
1 egg, plus 1 egg white (lightly beaten)
1/3 C. buttermilk
1/4 C. coconut oil
1/4 C. coffee
3/8 tsp. vanilla
FROSTING
1/4 C. unsweetened butter (softened)
1/4 C. Cream Cheese (softened)
5 Tbsp. Powdered Monkfruit sweetener (it's 2x sweetness)
1/2 tsp. SweetLeaf Stevia Powder
2 oz melted (and slightly cooled) dark chocolate (Lily's)
1/4 tsp. vanilla
1-2 tsp. whipping cream (as needed for smoothness)
Preheat oven to 350. Combine all dry cupcake ingredients in mixing bowl. Add in eggs, buttermilk, and coconut oil, mix on low to combine. Add in coffee and vanilla, mix on low, then medium for 60 seconds.
Fill baking cups 2/3rds full. Bake 15-19 minutes or until they test clean with a toothpick (slight tender crumbs on pick are fine).
To make frosting:
Whip butter, cream cheese and sweeteners on medium speed for 3 minutes. Add in melted chocolate and vanilla, beat to combine. Add in whipping cream, 1 tsp. at a time. Beat one additional minute, until fluffy.