Red Velvet Chocolate Cupcakes

Cupcakes:
1/2 cup unsalted butter, softened
1 tsp vanilla extract
1/4 cup sugar-free sweetener
2 large eggs
1-1/2 cups almond flour
4 scoops HLTH Code Chocolate Macadamia
1 Tbsp unsweetened cocoa powder
1-1/2 tsp baking soda
1/4 tsp sea salt
2 Tbsp beet powder (or 1-2 Tbsp red food coloring)
1/2 cup buttermilk
2 tsp white vinegar

Cream Cheese Frosting:
1 cup cream cheese, room temperature
1/2 cup butter, room temperature
1 scoop HLTH Code Creamy Vanilla
1/4 cup sugar-free sweetener of choice
1 tsp vanilla extract
1-2 Tbsp heavy cream or unsweetened almond or coconut milk (as needed)

Instructions

Cupcakes
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners; set aside.
Whisk together butter, vanilla, and sweetener until light and fluffy, then beat in the eggs, one at a time.
Whisking continuously, add almond flour, HLTH Code Chocolate Macadamia, cocoa powder, baking soda, salt, beet powder, buttermilk, and vinegar.
Divide the batter between the cupcake liners and bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Transfer the cupcakes to a wire rack and allow to cool completely.

Cream Cheese Icing
Mix cream cheese and butter in a medium bowl until well combined. Add HLTH Code Creamy Vanilla, sweetener, and vanilla and whisking until smooth and fluffy. If needed, add 1-2 tablespoons milk or heavy cream if needed to get the desired consistency.
Spread or pipe the icing onto the cooled cupcakes, decorate with colored granulated sugar-free sweetener, and serve.
Store in an airtight container in the refrigerator for up to 5 days.