Black bottom cupcakes are such a rich and tender cupcake. A chocolate cake with a cheesecake with chocolate chunks sprinkled throughout. The best part, these are low carb and keto, so my black bottom cupcake recipe is great to keep you on track on your ketogenic diet. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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. Black Bottom Cupcakes will be a delicious dessert for any occasion.
BLACK BOTTOM CUPCAKES
For some reason, black bottom cupcakes 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.
HOMEMADE SUGAR-FREE SWEETENER
If you are new to my blog, you will see that many of my recipes use two unique ingredients. I’ve created my own baking mix and my own blend of sweetener. Both only use three ingredients each. It makes baking much more comfortable to have these mixed up and waiting in the pantry.
Can I Use Homemade Pumpkin Puree
Absolutely! Canned or homemade pumpkin puree will work for this recipe. Just make sure if you buy canned, it is indeed pumpkin puree and not pumpkin pie mix.
How Do You Make Cheesecake Batter for Black Bottom Cupcakes
The cheesecake filling is straightforward to make. Since I offered a low carb and keto friendly recipe, I used a Trim Healthy Mama Gentle Sweet or my homemade sweetener, which allows this recipe to be sugar-free. Then I reach for dark chocolate that is 85% dark or sugar-free chocolate chips. Then vanilla, butter, egg, and cream cheese. A simple blend that offers that smooth and velvety texture.
The biggest tip for the cheesecake filling is to ensure you use softened cream cheese. If you don't, it will give you a cottage cheese curdled texture. So take the time and let that cream cheese soften.
What Size Muffin Tin Do You Use
I used a regular muffin tin for this recipe, but you can do mini or jumbo style for that bakery style muffin. The only difference is the cooking time would vary. If you use a mini muffin tin, you would decrease the time a lot, and increase it slightly for the larger jumbo style tin. Feel free to make what fits your preference.
How To Make Black Bottom Cupcakes
Start by preheating your oven. To make the cupcakes, you just mix all the ingredients in a bowl or stand mixer all at once. It will be a thicker style batter. Then pour into your muffin tin. Then make a well in the center of each cupcake, so that you can spoon the cheesecake in.
Now in a bowl whip up your cheesecake. Then spoon the cheesecake batter into the well in each of the cupcakes. Bake for 22-25 minutes or until the cheesecake is slightly firm, and the cake is cooked as well. Place on a cooling rack to allow it to cool down before serving.
Best Way To Store Black Bottom Cupcakes
You will need to store your cupcakes in the fridge. The reason being is the cheesecake part of the cupcakes will spoil if you do not refrigerate. You can expect your cupcakes to last 3-5 days in the fridge. If you prefer a room temperature cheesecake, just sit a cupcake out for a bit and allow it to reach room temperature then enjoy.
Can You Freeze Cheesecake Cupcakes
Yes, these will freeze pretty well. Simply allow the cheesecake cupcakes to cool completely, and then place in an airtight container or even freezer bag and place in the freezer. You can freeze up to three months. Allow to thaw in the fridge or allow it to thaw at room temperature for an hour or so then enjoy. Just don't let your cupcakes to sit out for more than 2 hours, or you risk it going bad.
If you love cheesecake and cupcakes than this cupcake recipe will win over your heart, we make these cupcakes all the time — birthday parties, holiday events, after-school snacks, and just because.
Looking For More Cupcake Recipes
- Sour Cream Vanilla Keto Recipe| Sour cream vanilla cupcakes, are light, moist and a delicious keto cupcake recipe that will be a treat. great for birthdays, holidays, and more.
- Low Carb Cupcake with Strawberries| If you love strawberries, give this strawberry low carb cupcake recipe. This is a great recipe to use in the summer and spring.
- Chocolate Cupcakes with Chocolate Cream Cheese Frosting| Love chocolate? Give this chocolate lovers cupcake recipe a try. A chocolate cupcake topped with a homemade chocolate cream cheese frosting.
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Ingredients
Chocolate Cake
- ½ cup pumpkin puree
- 2 eggs
- 2 tablespoon butter softened
- ¼ cup almond flour ***
- 1.5 tablespoon coconut flour ***
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ⅓ cup cocoa powder
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- pinch salt
Cheesecake Topping
- 4 oz cream cheese softened
- 1 egg
- ½ teaspoon vanilla
- 1 teaspoon butter softened
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 oz 85% dark chocolate (chopped) or sugar free chocolate chips
Instructions
- 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, ½ teaspoon vanilla, 1 teaspoon 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.
Notes
Nutrition
Originally Published February 28, 2016. Revised and Republished July 1, 2019.
Fanny Paz Martinez says
I only have erithritol and lakanto monkfruit sugars how much would I need to use either of this?
Taryn says
I would use lakanto. Use 1.5 times the amount listed.
Ann says
Do these taste like pumpkin?
Taryn says
Not at all! You'd never know there is pumpkin in them.
Tara Poland says
When you say your sweetener, what do you mean. You all three and divide them to make 1/3 cup
Taryn says
No. The recipe is here: https://joyfilledeats.com/sweetener
Jeannine Gannon says
Recipe says 1 tsp of butter for cheesecake filling but amount on video it looks more like a tablespoon of butter. Is it really only a teaspoon or is that a typo?
Taryn says
One teaspoon is correct.
Selena says
Im allergic fo coconuts, what can I use insted of coconut flour? Im so excited to bake these
Taryn says
You can use additional almond flour.
Jessica W says
Just made these tonight and I have to admit I was a little skeptical because some of the other keto dessert recipes I've tried have been less than stellar, but these are super good! Kids and hubby agree these are delicious! Thanks for the recipe!
Shandta says
What size pan could I use instead of cupcakes. Thank you
Taryn says
I think a 9x9 square pan would work best. It would be thinner in a 9x13.
Marla says
I have made these and they are UH-MAZING! Can they be frozen once baked? I think I might have eaten too many trying to eat them all before they spoiled!
Stacy J. says
This is my "GO TO" chocolate treat. Last week was my husbands birthday. His favorite cake is German chocolate with the yummy coconut pecan frosting. I love it too except that I have a mild allergy to pecans that seems to be getting worse as I get older. Anyway, I made his cake. While I was frosting it, I realized that I needed a PLAN or I was going to eat this OFF PLAN cake. Black Bottom Cupcakes to the rescue. But, OH NO!!!!!! I didn't have any cream cheese or time to go get some. That got me thinking about how I could make a German chocolate version. I was planning on making the Almond Joy cookie recipe that you shared from My Montana Kitchen, so I had all those ingredients. So I made the cookie dough and scooped 1 Tablespoon of the cookie batter onto the top of this black bottom recipe, in place of the cream cheese mixture, and BOOM! German Chocolate black bottom cupcakes. They are delicious and kept me on plan all weekend. Thank you for such a wonderful recipe that lends itself well to some substitutions. I will be making a batch of both versions when I meal prep for the week because, you know, A GIRL HAS GOT TO HAVE CHOICES!!!!! Thanks for all of the wonderful recipes, Taryn!
Susan says
Does baking soda or baking powder work with the baking blend to make pastries fluffier?
Taryn says
Yes
Sherri says
Hi, do you have the nutrition information on these? I am counting carbs 😉 Thanks!
Taryn says
I just added it to the bottom of the post.
Tammie says
Thank you for this recipe! 🙂 My husband declared it his favorite THM recipe yet. Since finding it on the THM Facebook Group the week before last I've made 4 different batches (2 of those were doubled). 🙂 We made them for a family reunion and they were devoured. I've got another batch baking now (as brownies) for another family get together. This was the first recipe I've made off your site, but I'm sure I'll be making a lot more of your recipes as this was such a hit!
Tammie says
p.s. I like these even better as brownies. Less work and the same great taste. The batter did beautifully in my 8x8 pan. Now I'm going to double and bake it in an 11x17 to use up my canned pumpkin.
PW says
Can you tell me how you adjusted the time for baking as brownies?
BR says
If you don't have the pumpkin, but have everything else, is there something you could substitute for the pumpkin? Have a craving, but it's raining cats and dogs and I don't want to go out in it. ??☔️⚡️
Taryn says
Unsweetened applesauce would be best. But one reader said she did 2 tbsp coconut oil plus water to equal 1/2 cup.
Genet says
Does anyone use Pyure ? Is it the same amount as the sweetener listed ? I just wondered about the conversion rates. . .
Thanks
Taryn says
Yes, it should be a 1:1 conversion.
Michelle says
Could I use Briana Thomas baking mix? If so how much, I know she has said in the past hers is a little drier. Thanks
Paulette says
Just made these, oh my..... So tasty and easy to make. Thanks
Patti says
Is there anything that can sub for the pumpkin puree?
Taryn says
Hi Patti, you can sub applesauce or 2T of coconut oil plus water to equal 1/2 cup. I've had readers use both successfully.
Sarah says
If all I have is the THM baking blend, do you use the same measurements? This looks amazing and I want to make it ASAP but only have that baking blend.
Taryn says
Yes, you can use the same amount.
Melanie Williams says
thanks I can see it now! going to try these today?
melanie says
looks great! is there a printable version of this recipe?
Taryn says
Not sure why it disappeared but it should be there now 🙂
Kimberly Yates says
I LOVE that your recipe includes the ability to decrease and increase serving sizes. I will defintely be trying these .