Preheat the oven to 350℉ (177℃). Line 12 cups in a muffin pan with paper liners.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granular sweetener together, until combined & smooth.
Add in almond flour, cocoa powder, baking powder, and sea salt. Beat until combined.
Add eggs, almond milk, and vanilla extract. Beat until mixed and smooth.
Pour batter into muffin cups, filling almost ½ to ⅔ of each cup.
Bake for 20-25 minutes, until a toothpick in the center of the cupcake, comes out clean.
Let muffins cool completely, then frost with the Chocolate Nutella frosting.
While cupcakes are cooling, in a large mixing bowl, use a hand mixer to combine ⅔ cup softened butter, 3 ½ tbsp peanut butter or almond butter, and the 4 ½ tbsp Erythritol Confectioners sweetener. Beat until creamy and smooth.
Add vanilla extract and heavy cream and beat until smooth and fluffy.
Once cupcake are completely cool, frost cupcakes with about 1 ½ to 2 tbsp frosting.
*All nutritional data are estimates based on the products I used*Recipe Yeild: 12 cupcakes, Serving Size: 1 cupcake with 2 tbsp frosting, Net Carbs Per Serving: 5g.