This is such a classic recipe that I had to come up with a low carb, keto, grain-free, gluten-free, sugar-free, Trim Healthy Mama version. Chocolate cake plus cheesecake plus chocolate chunks. Need I say more? Black Bottom Cupcakes.
For some reason, these always remind me of Starbucks. When I was in college they were a staple in the baked goods display. I may have indulged in one. Once. Or twice. Or… I probably shouldn’t go there.
Back to the present day. And my waistline after four children. Now I need a healthier version than the standard high carb sugar filled black bottom cupcakes. This is low carb, sugar-free, grain-free, gluten-free, and a THM S recipe.
If you are new to my blog you will see that many of my recipes use two special ingredients. I’ve created my own baking mix and my own blend of sweetener. Both only use three ingredients each. It makes baking much easier to have these mixed up and waiting in the pantry.
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This is such a classic recipe that I had to come up with a low carb, keto, grain-free, gluten-free, sugar-free, Trim Healthy Mama version. Chocolate cake plus cheesecake plus chocolate chunks. Need I say more? Black Bottom Cupcakes.
- 1/2 cup pumpkin puree
- 2 eggs
- 2 tbsp butter softened
- 1/3 cup Trim Healthy Mama Baking Blend (or equal parts almond flour, coconut flour, and ground golden flax)
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/3 cup raw cacao or cocoa powder
- 1 tsp vanilla
- 1 tsp baking powder
- pinch salt
- 4 oz cream cheese softened
- 1 egg
- 1/2 tsp vanilla
- 1 tsp butter softened
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 1.5 - 2 oz 85% dark chocolate chopped (I use half of a 3.5 oz bar)
- Preheat oven to 350.
- You can just dump all the chocolate cake ingredients into the bowl at once and mix with an electric mixer. It will end up like a thick chocolate batter. Divide the batter into 12 paper lined muffin tins. Use a spoon to make a well in the center. That is where the cheesecake will go.
- In a new bowl (or after you wash the first one) mix 4 oz cream cheese, 1 egg, 1/2 tsp vanilla, 1 tsp butter, and 2 T sweetener. Blend until smooth. Divide the cheesecake batter between the cupcakes.
- Sprinkle the tops of the cupcake with the chopped chocolate. Bake at 350 for 22-25 minutes until the cheesecake is slightly firm, puffed up, and turning golden brown around the edges.
- Cool for at least 15 minutes before serving. Store in the refrigerator.
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