DirectionsStep1Preheat the oven to 350 degrees (F)Step2Combine the wet ingredients (butter, eggs, vanilla extract, almond milk, zucchini) in a magic bullet or blender and blend for 20-30 seconds or until smooth.Step3Combine the dry ingredients (almond flour, coconut flour, sweetener, cocoa powder, salt, baking powder, xanthan gum) in a medium bowl and stir until mixed and there are no lumps.Step4Pour the wet ingredients into the dry ingredients and stir until the liquid is absorbed and a thick batter is formed.Step5Spoon the batter evenly into 8 cupcake liners or greased tins.Step6Bake at 350 degrees (F) for 22 minutes. Remove and cool before frosting.Step7Combine the softened Mascarpone cheese, sweetener, coffee extract, vanilla extract, and cocoa powder in a small bowl and mix gently with a fork until smooth. (Don’t mix too aggressively or your Mascarpone will sepa…Step8In a large bowl, beat the heavy whipping cream until stiff.Step9Mix 1/3 of the whipped cream gently into your mascarpone mixture until smooth.Step10Fold (GENTLY) the Mascarpone mixture into the remaining whipped cream until all streaks of white are gone and the mixture is smooth but still fluffy.Step11Spread or pipe onto your cooled cupcakes.Step12Chill to store, but these are best served at room temperatureIngredientsIngredients6 tablespoonsButter (melted)2 Eggs1 ¼ teaspoonsVanilla Extract¼ cupAlmond Milk¼ cupZucchini (shredded, packed)1 cupAlmond Flour3 tablespoonsCoconut Flour¼ cupGranulated Sugar Substitute (I used Swerve)4 tablespoonsPremium Cocoa Powder¼ teaspoonXanthan Gumadd pinchSalt2 teaspoonsBaking Powder½ cupMascarpone Cheese (softened)3 tablespoonsSwerve Confectioners¼ teaspoonCoffee Extract½ cupHeavy Whipping CreamSee moreFrom ibreatheimhungry.comRecipeDirectionsIngredientsFeedbackThanks!Tell us more
Chocolate Zucchini Cupcakes w/ Mocha Frosti…
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