BLACK BOTTOM CUPCAKES – LOW CARB, KETO, THM S Recipes

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.

Ingredients
Chocolate Cake

• 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

Cheesecake Topping

• 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)

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, 1/2 tsp vanilla, 1 tsp butter, and 2 T sweetener. Blend until smooth. Divide the cheesecake batter between the cupcakes.
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