Print

Low-Carb Black Heart Halloween Cupcakes Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/low-carb-black-heart-halloween-cupcakes-recipe/