Chocolate Covered Strawberry Cupcakes
Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes

Recipes   Gluten Free     Keto     Sweets     Swerve Bake Mixes    

Ingredients

Cake

Icing

  • 1 cup freeze-dried strawberries
  • 1 cup unsalted butter, softened
  • 1 cup Swerve, Confectioners
  • 3 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract

Chocolate Covered Strawberries

  • 12 large strawberries
  • ½ cup sugar-free chocolate chips
  • 1 teaspoon coconut oil

Instructions

  1. Preheat the oven to 350°F and line a muffin tin with 12 cupcake liners. Also line a baking sheet with parchment.
  2. Prepare the cake mix according to the box directions. Once baked cool completely.
  3. For the icing, place the freeze-dried strawberries in a blender or food processor and blend until a fine powder forms, set aside.
  4. In a large bowl beat the softened butter until light and fluffy, add in the confectioners Swerve 1 cup at a time until fully incorporated. Add in the remaining ingredients and mix until combined. Add additional heavy cream to reach desired consistency if the frosting is too thick. Transfer the icing to an icing bag fitted with desired tip.
  5. For the chocolate covered strawberries place the chocolate chips and the coconut oil in a small bowl and microwave in 15 second increments until smooth. Dip the strawberries in the chocolate then set on the parchment lined baking sheet. Transfer to the freezer for 10 minutes to allow chocolate to set.
  6. Ice the cupcakes then top each one with a chocolate covered strawberry.
Chocolate Covered Strawberry Cupcakes
Chocolate Covered Strawberry Cupcakes 3
Nutrition Facts

Serving Size 1 Cupcake

Servings 117g

Calories 350
Total Fat 34g
Total Saturated Fat 14g
Cholesterol 90mg
Sodium 170mg
Total Carbs 34g
Dietary Fiber 7g
Sugars 4g
Swerve 21g
Protein 6g
Net Carbs: 6g