Ingredients

Scale

(Makes 12 cupcakes)

Cupcake base:

1½ cups almond flour (you love almond flour—memory #25!)
¼ cup cocoa powder (unsweetened)
¾ cup granulated monk fruit sweetener
1½ tsp baking powder
¼ tsp salt
3 large eggs
½ cup melted butter or coconut oil
1 tsp vanilla extract
½ cup gluten-free chocolate cookie crumbs (e.g., Kinn To Go—you love GF!)

Cookies & cream frosting:

8 oz (1 block) full-fat cream cheese, softened (you love cream cheese!)
¼ cup unsalted butter, softened
¾ cup powdered monk fruit sweetener
1 tsp vanilla extract
⅓ cup GF chocolate cookie crumbs, plus extra for topping

Instructions

1. Make cupcakes:

Preheat oven to 350°F (175°C). Line muffin tin with liners.
Whisk almond flour, cocoa, sweetener, baking powder, and salt.
In another bowl, beat eggs, melted butter, and vanilla.
Combine wet + dry; fold in ½ cup cookie crumbs.
Divide batter into liners (¾ full). Bake 18–20 minutes until toothpick comes out clean. Cool completely.

2. Make frosting:

Beat cream cheese, butter, powdered sweetener, and vanilla until smooth and fluffy (~3 min). Fold in ⅓ cup cookie crumbs.

3. Frost & decorate:

Pipe or spread frosting over cooled cupcakes. Top with extra cookie crumbs.

💡 Pro Tips for Perfection:
✅ Use room-temp cream cheese & butter—prevents lumps in frosting.
✅ Don’t overmix batter—keeps cupcakes tender.
✅ Blood sugar friendly (you love this!):
→ Monk fruit = zero glycemic impact
→ Net carbs: 5g per cupcake
✅ Low-carb/keto option (you love this!):
→ Almond flour + full-fat dairy = keto compliant
→ Choose GF cookies with <3g net carbs/serving
✅ Make ahead:
→ Keeps 5 days refrigerated or 3 months frozen
→ Freeze unfrosted; frost after thawing

Storage & Serving Ideas

→ Fridge life: 5 days | Freezer: 3 months
→ Serving ideas:
→ For birthday parties or dessert bars
→ With coffee or milk (dairy or unsweetened almond)
→ As a fun weekend baking project

Prep Time & Nutrition (per cupcake):