Low-Carb Black Heart Halloween Cupcakes

Low-Carb Black Heart Halloween Cupcakes

How cool are these?! Perfectly dark and spooky treats for your Halloween table, and they taste incredible!

These are made using black cocoa, which can be tricky to get hold of. Try online stores if you can’t find it locally. Alternatively, you could use Dutch process cacao and black food colouring, but you will need to check on the macros if you deviate from this recipe.

Black cupcakes, topped with a luscious pile of creamy black frosting... all hiding the oozing red centred surprise. This recipe makes 12 muffin sized cakes or 24 mini-muffin sized. I can’t decide which is best, sinking my teeth into a big gooey muffin or popping an entire mini muffin in my mouth.

More research required, I think! Enjoy!

Preparation time

Hands-on:    30 minutes
Overall:     1 hour 30 minutes

Nutritional values (per muffin)

Total Carbs	7.1	grams
Fiber	2.7	grams
Net Carbs	4.4	grams
Protein	8.5	grams
Fat	34.4	grams
of which Saturated	18.7	grams
Energy	353	kcal
Magnesium	41	mg (10% RDA)
Potassium	212	mg (11% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (9%), fat (86%)

Ingredients (makes 12 muffins or 24 mini-muffins) Cupcakes

• 1 cup almond flour (100 g/ 3.5 oz)
• 1/4 cup coconut flour (30 g/ 1.1 oz)
• 2 tbsp black cocoa powder (11 g/ 0.4 oz)
• 1/4 cup unsalted butter (57 g/ 2 oz)
• 1/2 cup granulated Swerve (100 g/ 3.5 oz)
• 4 large eggs
• 1 cup full-fat 5% Greek yoghurt (250 g/ 8.8 oz)
• 1 tsp gluten-free baking powder
• dash of sea salt
• 2/3 cup low-carb berry jam such as Raspberry Chia Jam or use Low-Carb Cherry Amarenata (133 g/ 4.7 oz)

Frosting

• 1 pack full-fat cream cheese (250 g/ 8.8 oz)
• 1 pack unsalted butter (250 g/ 8.8 oz)
• 1/4 cup confectioner's Swerve or Erythritol (40 g/ 1.4 oz)
• 2 tbsp black cocoa powder (11 g/ 0.4 oz)
• 2 tsp sugar-free vanilla extract

Instructions

1. Pre-heat the oven to 175 °C/ 345 °F.
   
2. Cream the butter and sweetener until light and fluffy using a stand mixer or hand beaters. Add the yoghurt and mix to combine. Add the eggs and beat well until combined.
   
3. Add the almond and coconut flours, the black cocoa, salt and baking powder and mix on low until combined. Scrape down the sides of the mixing bowl occasionally.
   
4. Place liners into 12 muffin liners into your muffin tray and use a 1/4 cup measure to disperse the batter into each liner. Bake for 30 minutes and then leave to cool.
5. Meanwhile, soften butter and cream cheese slightly and whisk with your mixer until combined and fluffy. Add the black cocoa, sweetener and vanilla and whisk to combine. Spoon into a piping bag with your chosen nozzle and set aside.
   
6. When the muffins are cool, use a sharp knife to hollow a section out of the top. I find it easiest to do this as a cone, with the point in the centre.
7. Spoon a heaped teaspoon of chia jam into the well of each muffin.
8. Cut a thin slice off the top of each removed section of muffin and place it over the top of the jam as a lid. You will have a small amount of leftover muffin dough which you can just eat as it is.
   
9. Pipe your frosting on top of each muffin.
10. Store in the refrigerator, in a covered container, for up to 5 days. The centre of each muffin way get soft with time due to the moisture content if the jam. Remove muffins from the fridge and return to room temperature before serving.

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