Cupcake Batter

1.   Place rack into bottom third of the oven and preheat to 150 C or 300 F

2.   Use either a metal cupcake mold greased with butter or with parchment cupcake liners, or use a silicon cupcake mold

3.   Prepare the truffle chocolate by placing all the ingredients into a bowl over a small pot of simmering water (a bain Marie/double boiler). Cook until the ingredients are well combined and there is no grittiness. Set aside to cool

4.   Separate the eggs, placing whites into mixer bowl and yolks into a small bowl

5.   Whip the egg whites until slightly frothing. Continue whipping while slowly drizzling in the sweetener until incorporated. Continue whipping until medium stiffness stage

6.   Add the egg yolks to the truffle chocolate, whisking to combine to a homogeneous mixture. Place a sieve over the same bowl, adding the coconut flour, almond flour. sweeteners and salt, and stirring to sift. Fold or whisk with the truffle mixture until smooth. Pour in the oil and stir to combine

7.   Drop in about a quarter of the whipped egg whites and whisk vigorously to loosen batter. Add the rest of the whipped egg mixture into the bowl. Gently fold or blend with a thin metal spatula or balloon whisk. Try not to deflate the egg whites in the batter

8.   Pour about 1/3 cup of batter into the silicon cupcake form (placed onto a sheet pan for support). Gently drop on the counter to remove any air pockets

9.   Bake for 20-25 minutes then test with a toothpick to see if it is done. If not done, continue baking for 1 to 5 minutes and until the toothpick comes out clean

10.   Remove from oven and let cupcakes rest in the pan for 10 minutes. Remove and transfer to a cooling rack. When the cupcakes are at room temperature, place the cupcakes into the refrigerator until the cupcakes are completely chilled before decorating

Mascarpone Whipped Cream Frosting

11.   Into a mixing bowl add the mascarpone and the sweetener and whisk at low speed for 1 minute until well combined

12.   Add the whipping cream and mix at low speed for about 30 seconds, then increase the speed to high and whip until stiff peaks form. Cover the bowl with cling wrap and place in the refrigerator until ready to use

Frosting the cake

13.   When the cupcakes are completely cooled, remove from fridge. Set aside

14.   Use a piping bag with a wide 1A Wilton tip or other large-holed piping tip. Squeeze out a wide base and then slowly make 2 more, smaller concentric swirls and then lift quickly to form a tip of cream

15.   To make eyes, use sugar free white chocolate chips on which you placed a small dab of melted chocolate, on the tip, to make each eye’s pupil. Place the eyeballs in position. Use a bit of the cooled melted chocolate to form ovals for the mouth. Place in position under the eyes

16.   Refrigerate to allow the mascarpone whipped cream frosting to set before serving. Take out of the fridge just before decorating and serving

17.   FYI: The Mascarpone frosting I used is just one type of frosting. You could substitute this frosting with the Swiss buttercream frosting instead