Mexican Hot Chocolate Cupcakes

Low Carb & Keto Friendly Mexican Hot Chocolate Cupcakes

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!

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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


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

    To make Icing:

    1. 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.
    2. With either a butter knife or a pastry bag fitted with a star tip, decorate each cupcake with whipped cream.
    3. Garnish with chopped Dark ChocoPerfection & a sprinkle of cinnamon.


4 responses to “Mexican Hot Chocolate Cupcakes

  1. Hi! I’ve made these for the second time, now (my husband loves them). I haven’t made the whipped topping, and I was wondering if the Swerve for that is granulated or confectioner’s. Also, I’m not sure if I’ve done something wrong, but both times, the cupcakes have become hard as a brick upon cooling, even if stored in a container with a lid. Is that just how they are? Or do I need to contain them before they’re completely cooled? They disappear regardless, so my husband must not care, but as I’m used to baking the high carb type of cakes that don’t harden quite so fast, it’s a bit frustrating. Thanks!

    • Hi Kelly!

      Mine do the same thing! I believe it’s the amount of chocolate that’s in them. Normally, we don’t have any left after the first day but if I do, I pop them in the microwave for a few seconds–unfrosted and then put a topping on them.

  2. Can confirm, they are dense.

    But when you stop thinking them as a cupcake, and start thinking of them as little brownies, it can completely change your perspective.

    When I made them they were in a mini-muffin tin (10 min cooking @ same temp) with confectioners swerve out of lack of option, and they basically looked exactly like the brownie bites you get at the grocery store. Dark, spicy, not-too-sweet, minimal guilt brownie bites.

  3. Hi so I just made my very first batch and am is L O V E !!! These are so delicious. Great flavor and texture. I cannot believe low cal and sugar free tastes so good

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