Black Velvet Cupcakes

Black Velvet Cupcakes

Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 6


  • 3 large Eggs (Whole)
  • ¼ cup Coconut Milk Unsweetened
  • cup Xylitol
  • 2 tsp Vanilla Extract
  • 7 tbsp Unsalted Butter
  • ¼ cup Almond Flour
  • ¼ tsp Baking Powder
  • 2 tbsp Cocoa Powder
  • ¼ tsp Baking Soda
  • ¼ tsp Salt
  • 4 oz. Coconut Cream


  • Preheat oven to 375°F. Prepare a muffin tin with 6 paper cups. Set aside.
  • In a medium bowl whisk the eggs with the coconut milk, ¼ cup xylitol, vanilla, black food coloring, and 3 tbsp melted butter. Set aside.
  • In a small bowl whisk together the almond flour, baking powder, Cocoa Powder, baking soda, and salt. Add to egg mixture whisking to incorporate all ingredients for about a minute. Divide batter into the 6 paper cups, place in the oven, and bake until fully set in the center, about 15-18 minutes. When done, set on a wire rack to cool.
  • Make Frosting: In a small bowl, beat the coconut cream with an electric mixer until smooth. Add 4 tbsp (¼ cup) softened butter and continue to beat another minute. Add the remaining xylitol; beat another minute then add vanilla and food coloring as desired. Adjust for sweetness by adding a pinch of stevia if desired. Frost cupcakes using a piping bag or by hand.
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