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Ingredients
  • subheading: FOR THE CHOCOLATE CUPCAKES:
  • 48 g almond flour
  • 18 g golden flaxseed meal finely ground
  • 8 g coconut flour
  • 1 teaspoon baking powder
  • ¼ teaspoon xanthan gum
  • 56 g unsalted grass-fed butter
  • 2 tablespoons heavy cream
  • 40 g cocoa powder
  • ¼ teaspoon kosher salt
  • ⅓ to ½ cup xylitol allulose or erythritol*
  • 2 eggs
  • subheading: FOR THE VANILLA FILLING:
  • 56 g unsalted grass-fed butter at room temperature**
  • 2 to 4 tablespoons powdered erythritol to taste
  • pinch kosher salt
  • 1 teaspoon vanilla extract or vanilla bean powder
  • heavy cream as needed
  • subheading: FOR THE CHOCOLATE GLAZE:
  • 2 to 3 tablespoons heavy cream as needed
  • 60 g Lily's Sweets dark chocolate bar
  • 2 teaspoons unsalted grass-fed butter
Steps
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