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Low-Carb Black Heart Halloween Cupcakes Recipe

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★★★★★

4.9 from 77 reviews

These Low-Carb Black Heart Halloween Cupcakes are a delicious and festive treat perfect for Halloween. Made with almond and coconut flours, black cocoa powder, and sweetened with granulated Swerve, these cupcakes offer a rich, chocolatey flavor while keeping carbs low. Filled with a luscious low-carb berry jam and topped with a smooth, creamy black cocoa frosting, they make an impressive and guilt-free dessert for any spooky celebration.

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: Preheat your oven to 175 °C (350 °F) if using a fan-assisted oven, or 195 °C (380 °F) for a conventional oven to ensure an even bake.
  2. Cream Butter and Sweetener: Using a stand mixer or hand beaters, cream together the 57 g unsalted butter and 100 g granulated Swerve until the mixture is light and fluffy, which helps create a tender cupcake texture.
  3. Add Yoghurt and Eggs: Mix in 250 g full-fat Greek yoghurt until combined, then add the four eggs one at a time or all together, beating well after to incorporate fully.
  4. Combine Dry Ingredients: In a separate bowl or directly in the mixer bowl, add 1 cup almond flour, 1/4 cup coconut flour, 3 tbsp black cocoa powder, 1 tsp gluten-free baking powder, and 1/4 to 1/2 tsp sea salt. Mix on low speed to blend all dry ingredients thoroughly without overmixing. Occasionally scrape down the bowl for even mixing.
  5. Fill Muffin Liners: Line a 12-cup muffin tray with paper liners. Using a 1/4 cup measure, evenly distribute the batter into each liner to ensure uniform cupcake size.
  6. Bake the Cupcakes: Bake in the preheated oven for 30 minutes. After baking, remove from the oven and let cupcakes cool completely on a wire rack.
  7. Prepare the Frosting: Slightly soften 250 g unsalted butter and 250 g full-fat cream cheese. Using a mixer, whisk them together until fluffy and smooth. Add 3 tbsp black cocoa powder, 1/4 cup confectioner’s Swerve or Erythritol, and 2 tsp sugar-free vanilla extract and whisk again until completely combined and creamy.
  8. Hollow Out Cupcakes: Once cupcakes are cool, use a sharp knife to cut out a small cone-shaped section from the center of each cupcake, removing a portion from the middle while leaving a small lip to hold the jam.
  9. Fill with Jam: Spoon a heaped teaspoon of the low-carb berry jam into each hollowed center of the cupcakes.
  10. Replace the Lid: Slice a thin piece from the top of the removed cupcake section and place it back over the jam as a lid to enclose the filling.
  11. Pipe the Frosting: Fill a piping bag fitted with your choice of nozzle with the prepared frosting. Pipe a generous amount of frosting on top of each cupcake for a decorative finish.
  12. Storage: Store the cupcakes in a covered container in the refrigerator for up to 5 days. Due to the moisture in the jam, the cupcake centers may soften over time. Bring to room temperature before serving for best texture and flavor.

Notes

  • Use black cocoa powder for the darkest, richest color and flavor; Dutch process cocoa can be used as a substitute but results will be lighter.
  • Ensure the butter and cream cheese for frosting are softened to room temperature for easy mixing and smooth texture.
  • If you prefer, swap the berry jam for any other low-carb jam, but keep the quantity similar to maintain sweetness and moisture balance.
  • Use gluten-free baking powder to keep the recipe gluten-free.
  • To pipe frosting smoothly, chill it briefly if it becomes too soft during mixing.
  • Leftover hollowed-out muffin pieces can be enjoyed as a tasty snack.
  • Bringing the cupcakes to room temperature before serving enhances the taste and texture.

Keywords: low carb cupcakes, Halloween cupcakes, black cocoa cupcakes, low-carb dessert, keto cupcakes, almond flour cupcakes, berry jam cupcakes

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