Low Carb Chocolate Cupcakes with Lemon Curd Filling
I had a bunch of left over egg yolks the other day from another recipe - and I was wracking my brain on what to do with them. I'm a waste not / want not kind of person. I looked at all kinds of recipes on the internet for just egg yolks. Five million ice cream recipes came up. I'm not really an ice cream person. But then, something caught my attention. Lemons. YES! Lemon CURD! I can make a ton of lemon curd with all these left over yolks. That's short of how this whole cupcake was born. From the lemon curd.
What you'll need:
1/2 cup butter
1/2 cup sugar substitute (I used swerve)
1/2 cup fresh squeezed lemon juice
zest of two lemons
6 egg yolks
Melt butter in sauce pan over medium heat. Remove from eat, and whisk in the sweetener, lemon juice, and zest until everything is dissolved. Whisk in the egg yolks, and return to heat. Continually whisk until curd starts to thicken. Do not bring to a boil. Remove from heat, and strain into a clean bowl. Allow to cool to room temperature before covering and storing in refrigerator.
For the cake, what you'll need: 1 Large zucchini - grated
4 Large eggs
1/4 cup heavy cream (or unsweetened coconut milk, almond milk, soy milk, half and half, etc)
1 tsp vanilla extract
1/2 cup walnut oil (any preferred oil will work, or melted butter)
1/2 cup coconut flour
1/4 cup double dutch processed cocoa powder
3/4 cup sweetener of choice (I used swerve)
1 tsp baking powder
1/4 tsp salt
1/2 tsp xanthan gum
1 Cup Lily's sugar free chocolate chips
Grate the zucchini in a large bowl. Add in eggs, heavy cream, extract, oil, and sweetener. Beat with hand mixer. Set aside. Sift together all dry ingredients, and pour over wet. Mix again with the hand mixer until everything is well combined. Fold in with spatula chocolate chips. Evenly disperse batter into lined cupcake tins - should make 12 cupcakes. Bake at 350 degrees for 12-15 minutes. Check with a tooth pick. If it comes out clean, pull them.
Allow the cupcakes to cool completely on a wire rack. Once cooled, hull out a small area in the center of each cup cake (reserve it as you will need it as a plug). Fill each little well with lemon curd, and recap the hole with the bit of cupcake you removed.
For the frosting, you will need:
1 block cream cheese (8 ounces) softened
1/2 cup powdered swerve
2 Tbsp cocoa powder
1 tsp vanilla extract
2 Tbsp heavy cream (or unsweetened coconut milk, almond milk, etc)
Beat cream cheese until smooth. Add in the balance of ingredients and continue beating until a soft fluffy frosting consistency is reached. If the frosting is too thick - add more liquid to thin out to your desired texture.
Pipe frosting onto cupcakes.
1/2 cup butter
1/2 cup sugar substitute (I used swerve)
1/2 cup fresh squeezed lemon juice
zest of two lemons
6 egg yolks
Melt butter in sauce pan over medium heat. Remove from eat, and whisk in the sweetener, lemon juice, and zest until everything is dissolved. Whisk in the egg yolks, and return to heat. Continually whisk until curd starts to thicken. Do not bring to a boil. Remove from heat, and strain into a clean bowl. Allow to cool to room temperature before covering and storing in refrigerator.
For the cake, what you'll need: 1 Large zucchini - grated
4 Large eggs
1/4 cup heavy cream (or unsweetened coconut milk, almond milk, soy milk, half and half, etc)
1 tsp vanilla extract
1/2 cup walnut oil (any preferred oil will work, or melted butter)
1/2 cup coconut flour
1/4 cup double dutch processed cocoa powder
3/4 cup sweetener of choice (I used swerve)
1 tsp baking powder
1/4 tsp salt
1/2 tsp xanthan gum
1 Cup Lily's sugar free chocolate chips
Grate the zucchini in a large bowl. Add in eggs, heavy cream, extract, oil, and sweetener. Beat with hand mixer. Set aside. Sift together all dry ingredients, and pour over wet. Mix again with the hand mixer until everything is well combined. Fold in with spatula chocolate chips. Evenly disperse batter into lined cupcake tins - should make 12 cupcakes. Bake at 350 degrees for 12-15 minutes. Check with a tooth pick. If it comes out clean, pull them.
Allow the cupcakes to cool completely on a wire rack. Once cooled, hull out a small area in the center of each cup cake (reserve it as you will need it as a plug). Fill each little well with lemon curd, and recap the hole with the bit of cupcake you removed.
For the frosting, you will need:
1 block cream cheese (8 ounces) softened
1/2 cup powdered swerve
2 Tbsp cocoa powder
1 tsp vanilla extract
2 Tbsp heavy cream (or unsweetened coconut milk, almond milk, etc)
Beat cream cheese until smooth. Add in the balance of ingredients and continue beating until a soft fluffy frosting consistency is reached. If the frosting is too thick - add more liquid to thin out to your desired texture.
Pipe frosting onto cupcakes.
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