½cupSwerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetenerrecipe notes
2tablespoonsunsweetened cocoa powder
¼teaspoonfine sea salt
¼teaspoonbaking soda
6large eggs2 eggs if using almond flour, beaten
½cup1 stick unsalted butter (or coconut oil if dairy-free), melted but not hot
½cupbrewed decaf espresso or other strong brewed decaf coffee
2teaspoonsrum extract
FOR THE FROSTING:
18-ounce package mascarpone cheese (or Kite Hill brand cream cheese style spread if dairy-free), softened
¼cupSwerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetenerrecipe notes
1ouncebrewed decaf espresso or other strong brewed decaf coffee
1teaspoonrum extract Unsweetened cocoa powderfor
dusting
Instructions
Preheat the oven to 350°F. Grease a standard-size 12-well muffin pan or line the walls with paper liners.
In a medium-sized bowl, sift together the dry ingredients for the muffin batter. Slowly add the wet ingredients to the dry ingredients and stir until very smooth. Fill each well of the muffin pan about two-thirds full of the batter. Bake for 18 to 20 minutes, until a toothpick inserted in the center of a muffin, comes out clean. Allow to cool in the pan before removing.
Meanwhile, make the frosting: Combine all the ingredients and mix until smooth. Set aside until the muffins are cool, then frost the muffins. Dust the frosted muffins with cocoa powder.
Store extras in an airtight container in the refrigerator for up to 1 week. The muffins can be frozen if unfrosted, but do not freeze the frosting.