Black Bottom Cupcakes

Black Bottom Cupcakes

from joyfilledeats.com
Dessert
37 min
96 kcal / serving

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. 

Ingredients

  • ½ cuppumpkin puree
  • 2eggs
  • 2 tbspbutter (softened)
  • ¼ cupalmond flour (***)
  • 1 ½ tbspcoconut flour (***)
  • ⅓ cupjoy filled eats sweetener (or see alternatives in recipe notes) ()
  • ⅓ cupcocoa powder
  • 1 tspvanilla
  • 1 tspbaking powder
  • salt
  • 4 ozcream cheese (softened)
  • 1egg
  • ½ tspvanilla
  • 1 tspbutter (softened)
  • 2 tbspjoy filled eats sweetener (or see alternatives in recipe notes) ()
  • 2 oz85% dark chocolate (chopped) or sugar free chocolate chips

Directions

  1. 1

    Preheat oven to 350.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Cool for at least 15 minutes before serving. Store in the refrigerator.