Low-Carb Black Heart Halloween Cupcakes Recipe

Introduction

These Low-Carb Black Heart Halloween Cupcakes are a spooky and delicious treat perfect for the season. Packed with rich cocoa and a tart berry jam center, they combine indulgence with a low-carb twist. The creamy frosting on top completes this festive dessert beautifully.

Ingredients

• 1 cup almond flour (100 g/ 3.5 oz)
• 1/4 cup coconut flour (30 g/ 1.1 oz)
• 3 tbsp black cocoa powder (27 g/ 1 oz) or Dutch process cocoa powder
• 1/2 stick 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
• 1/4 to 1/2 tsp sea salt
• 2/3 cup low-carb berry jam such as Raspberry Chia Jam or Low-Carb Cherry Amarenata (160 g/ 5.6 oz)

• For the Frosting:
• 1 pack full-fat cream cheese (250 g/ 8.8 oz)
• 250 g unsalted butter (8.8 oz)
• 1/4 cup confectioner’s Swerve or Erythritol (40 g/ 1.4 oz)
• 3 tbsp black cocoa powder (27 g/ 1 oz) or Dutch process cocoa powder
• 2 tsp sugar-free vanilla extract

Instructions

1. Step 1: Preheat the oven to 175 °C/ 350 °F (fan assisted) or 195 °C/ 380 °F (conventional).
2. Step 2: Cream the butter and sweetener until light and fluffy using a stand mixer or hand beaters. Add the Greek yoghurt and mix to combine. Then add the eggs and beat well until fully incorporated.
3. Step 3: Add the almond flour, coconut flour, black cocoa powder, sea salt, and baking powder. Mix on low speed until just combined, scraping down the sides of the bowl occasionally.
4. Step 4: Place paper liners into a 12-cup muffin tray. Using a 1/4 cup measure, evenly divide the batter among the liners. Bake for 30 minutes, then allow cupcakes to cool completely.
5. Step 5: While the cupcakes cool, prepare the frosting. Soften the butter and cream cheese slightly, then whisk together until smooth and fluffy. Add black cocoa powder, sweetener, and vanilla extract, and mix until well combined. Transfer to a piping bag fitted with your preferred nozzle.
6. Step 6: Once cooled, use a sharp knife to hollow out the center of each cupcake, cutting in a cone shape leaving a small “lid.” Spoon a heaping teaspoon of berry jam into each hollow.
7. Step 7: Replace the cupcake tops over the jam as lids. There will be a small amount of leftover crumb, which can be enjoyed as a snack.
8. Step 8: Pipe the frosting generously over each cupcake, creating spooky black-topped treats perfect for Halloween.

Tips & Variations

• Use different low-carb jams to vary the flavors, such as blueberry or blackberry.
• For extra Halloween flair, add edible decorations like sugar-free sprinkles or edible eyes.
• If you don’t have black cocoa powder, regular Dutch process cocoa powder works as a substitute, though the color will be less intense.
• Make sure ingredients like butter and cream cheese are softened to achieve a smooth frosting.

Storage

Store the cupcakes in a covered container in the refrigerator for up to 5 days. Because of the jam’s moisture, the cupcake centers may soften over time. For best taste and texture, bring cupcakes to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

You can substitute dairy ingredients with coconut yogurt and dairy-free butter alternatives, but this may affect texture and flavor slightly. Adjust measurements as needed.

Is there a gluten-free option?

Yes, this recipe is naturally gluten-free as it uses almond and coconut flours. Just ensure your baking powder is labeled gluten-free.

Low-Carb Black Heart Halloween Cupcakes Recipe

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★★★★★

4.9 from 98 reviews

These Low-Carb Black Heart Halloween Cupcakes are a festive, delicious treat perfect for Halloween celebrations. Made with almond and coconut flours, rich black cocoa, and filled with a luscious low-carb berry jam center, these cupcakes are topped with a creamy black cocoa frosting. They are gluten-free and low-carb, providing an indulgent dessert option without the guilt.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cupcakes

• 1 cup almond flour (100 g / 3.5 oz)
• 1/4 cup coconut flour (30 g / 1.1 oz)
• 3 tbsp black cocoa powder (27 g / 1 oz) or Dutch process cocoa powder
• 1/2 stick 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
• 1/4 to 1/2 tsp sea salt
• 2/3 cup low-carb berry jam such as Raspberry Chia Jam or Low-Carb Cherry Amarenata (160 g / 5.6 oz)

Frosting

• 1 pack full-fat cream cheese (250 g / 8.8 oz)
• 250 g unsalted butter (8.8 oz)
• 1/4 cup confectioner’s Swerve or Erythritol (40 g / 1.4 oz)
• 3 tbsp black cocoa powder (27 g / 1 oz) or Dutch process cocoa powder
• 2 tsp sugar-free vanilla extract

Instructions

1. Preheat the Oven: Set your oven to 175 °C (350 °F) if using a fan-assisted oven or 195 °C (380 °F) for a conventional oven. This ensures the cupcakes bake evenly.
2. Cream Butter and Sweetener: Using a stand mixer or hand beaters, cream together the unsalted butter and granulated Swerve until the mixture is light and fluffy. This step builds the structure of the cupcakes.
3. Add Wet Ingredients: Mix in the Greek yoghurt until combined, then add the eggs one by one, beating thoroughly after each addition to ensure a smooth batter.
4. Incorporate Dry Ingredients: On low speed, add the almond flour, coconut flour, black cocoa powder, sea salt, and gluten-free baking powder. Mix until fully combined, scraping down the sides of the bowl to incorporate all ingredients.
5. Prepare Muffin Tray: Line a 12-cup muffin tray with paper liners. Using a 1/4 cup measure, evenly distribute the batter into each liner.
6. Bake: Place the tray in the preheated oven and bake for 30 minutes. After baking, remove the cupcakes and let them cool completely before decorating.
7. Make Frosting: Soften unsalted butter and cream cheese slightly. Whisk together using a mixer until the mixture is fluffy. Add black cocoa powder, confectioner’s Swerve or erythritol, and sugar-free vanilla extract, whisking until smooth and well blended. Transfer to a piping bag fitted with your preferred nozzle.
8. Hollow Cupcakes: Once cooled, use a sharp knife to carefully hollow out a cone-shaped section from the top center of each cupcake to create a well for the jam filling.
9. Fill with Jam: Spoon a heaped teaspoon of low-carb berry jam into each hollowed center of the cupcakes.
10. Replace Cut Tops: Cut a thin slice off the top of each removed piece of cupcake and place it back over the jam as a lid, slightly pressing down to seal.
11. Pipe Frosting: Pipe the prepared cocoa frosting on top of each cupcake for a beautiful finish.
12. Storage: Store the cupcakes in a covered container in the refrigerator for up to 5 days. Note that the jam center may soften with time due to moisture. Allow cupcakes to return to room temperature before serving for best texture and flavor.

Notes

• Use gluten-free baking powder to keep these cupcakes suitable for gluten-sensitive diets.
• Low-carb berry jams like raspberry chia or cherry amarenata work best to maintain the low-carb profile.
• Allow cupcakes to come to room temperature after refrigeration to enjoy the best texture.
• Leftover muffin dough pieces can be enjoyed as a snack.
• If black cocoa powder is unavailable, Dutch process cocoa powder is a good substitute, though it may alter the final color slightly.

Keywords: Low-Carb, Halloween Cupcakes, Black Cocoa, Gluten-Free Dessert, Keto Friendly, Low Sugar