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Perfect chocolate cupcakes with a surprise center and an optional peanut butter cream cheese frosting. These cupcakes are low carb, sugar free, and THM-S.
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I am beyond excited to share this recipe with you! I have long wanted to have my own cake recipe, and I wanted to use the Trim Healthy Mama Baking Blend
. Almond flour works great in baked goods, but it is very high in calories. The THM Baking Blend has 240 calories per cup, 4 net carbs, and a whopping 24 grams of protein. I have been trying to use the Baking Blend more often in an effort to be smart in calorie usage.
The inspiration for this recipe came from my Mother-in-Law. She used to make these surprise cupcakes for her family when her kids were growing up. She gave me the idea to THM-ify her recipe. The first step was to find a good chocolate cake recipe.
I have a recipe book that I bought when I first got married nearly 11 years ago. It is called "Cook with Joy," and it was written by a family friend. It is filled to the brim with normal, practical, home-style recipes. That was the first place I looked when I needed a chocolate cake recipe! This recipe is based off her Devil's Food Cake.
The peanut butter frosting is a recipe that I have had ready for a long time, but I have never gotten around to posting it. I may post it separately at some point, but for now, I am just going to put it here.
The cream cheese mixture in the middle is so nice and pillowy soft. One of my dorm boys ate one of these and asked if there was a marshmallow inside. It is a delightful texture! These will be a favorite around here - in fact I had one for breakfast this morning!
So, what do you need for these cupcakes?
For the Cupcakes
1 ½ Cups Trim Healthy Mama Baking Blend
1 ¼ Cups Gentle Sweet
(or the equivalent of your favorite sweetener)
⅔ Cup Cocoa Powder
1 Teaspoon Baking Soda
1 ½ Teaspoon Baking Powder
½ Teaspoon Mineral Salt
⅔ Cup Melted Coconut Oil
1 Teaspoon Vanilla
4 Eggs
1 ⅓ Cup Water
For the Filling
6 Ounces Softened Cream Cheese
2 Tablespoons Gentle Sweet
½ Teaspoon Vanilla
3 Tablespoons Lily's Dark Chocolate Chips
(optional)
For the Frosting
8 Ounces Softened Cream Cheese
¼ Cup Heavy Whipping Cream
¼ Cup Defatted Peanut Flour
3 Tablespoons Gentle Sweet
1 Tablespoon Creamy Natural Peanut Butter
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Surprise Cupcakes with Peanut Butter Frosting {THM-S, Low Carb, Sugar Free}
Print RateIngredients
For the Cupcakes
- 1 ½ Cups Trim Healthy Mama Baking Blend
- 1 ¼ Cups Gentle Sweet or the equivalent of your favorite sweetener
- ⅔ Cup Cocoa Powder
- 1 Teaspoon Baking Soda
- 1 ½ Teaspoon Baking Powder
- ½ Teaspoon Mineral Salt
- ⅔ Cup Melted Coconut Oil
- 1 Teaspoon Vanilla
- 4 Eggs
- 1 ⅓ Cup Water
For the Filling
- 6 Ounces Softened Cream Cheese
- 2 Tablespoons Gentle Sweet
- ½ Teaspoon Vanilla
- 3 Tablespoons Lily's Dark Chocolate Chips optional
For the Frosting
- 8 Ounces Softened Cream Cheese
- ¼ Cup Heavy Whipping Cream
- ¼ Cup Defatted Peanut Flour
- 3 Tablespoons Gentle Sweet
- 1 Tablespoon Creamy Natural Peanut Butter
Instructions
For the Filling
- Beat softened cream cheese, Gentle Sweet, and vanilla until smooth.
For the Cupcakes
- Preheat oven to 350.
- Prepare a cupcake pan with liners, and grease liners well.
- In a large mixing bowl, mix all the dry ingredients together.
- Add melted coconut oil, vanilla, eggs, and water and mix well. (The batter will be thick, not runny.)
- Fill cupcake liners ⅓ way full, then add a small dollop of cream cheese filling.
- Put more batter on top, making the liners roughly ⅔ full.
- Bake in preheated oven for 18-22 minutes, or until center tops of cupcakes are dry.
- Allow cupcakes to cool completely before frosting.
For the Frosting
- Beat softened cream cheese and heavy whipping cream for 2 minutes.
- Add remaining ingredients and mix well.
- I find the frosting works better if I mix it up, then refrigerate it for 30-45 minutes, then beat it again. This seems to make it a stiffer frosting.
Notes
Calories: 243
Fat: 24 grams
Net Carbs: 3
Protein: 8 grams
Nutrition
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Vickie
Need to get on this THM lifestyle
Elaine @ Dishes Delish
These cupcakes look fabulous! Oh my, I could go for one right now! Awesome recipe!
Audra
My batter is pretty runny....I used the exact recipe, no substitutions. Should I add more baking blend?
dsdjhardy
I would probably bake it as it is - it may need longer to bake. However, you can certainly add more Baking Blend if you want - but I would be afraid of making them dry.
Ashley
Is there a substitute for the baking blend?
dsdjhardy
I have not tried it yet, it I think you could use equal amounts of almond flour, coconut flour, and flax meal. Here is a link to the homemade Baking Blend I sometimes use - http://chrissybenoitinlove.com/index.php/2015/10/22/baking-blend/
Whitney
I don't have the gentle sweet, How much sweet blend should I use I place of it?
Thanks
dsdjhardy
I would start with half the amount.
dsdjhardy
I would start with half the amount and go from there if you think it needs more.
Pam
Any idea what I could use to replace the defatted peanut flour? I don't have that.
dsdjhardy
I think you could use more peanut butter in place of the peanut flour.
Renee
I just made these tonight and wow! My first THM dessert that came out awesome !!! Thank you for sharing this, it us a hit in my home. I followed your directions exactly . thanks 🙂
dsdjhardy
Awesome!! I'm so glad they were a hit!
Ashley @ Big Flavors from a Tiny Kitchen
Oooh - chocolate and peanut butter go so well together. Love the filling here, too!
Letty
These look amazing!!
Does the gentle sweet need to powdered for this revue, or does it not matter?
dsdjhardy
Gentle Sweet is a powdered sweetener. If you make your own blend, I don't suppose it would have to be powdered for the cupcake, but you would want it powdered for the frosting.
Dora
Are the Lily's dark chocolate chips in the filling, just supposed to be added in before baking them or do you melt them into the filling?
dsdjhardy
Just add them to the cream cheese mixture - you do not have to melt them. ?
Charlotte
Such beautiful frosting!
Terra
These are amazing! My favorite THM dessert and I even enjoy them for breakfast.
Cindy
These were such a hit! I love the combo of peanut butter and chocolate!
Mary
Hello. I made these cupcakes yesterday and the batter was super runny. I used 1 1/3 cup of water and 2/3 cup melted coconut oil. Can you help me figure out what I did wrong? Thank you
Sarah Hardy
I'm not sure. Did you use THM Baking Blend or a homemade blend?
Lexi Z.
I’m not a fan of coconut oil in my baked goods. Can you substitute butter for the coconut oil since this is an S?
Sarah Hardy
Yes, I think you could use butter in equal amounts.
Betsy
I was looking for a THM recipe & came across these. My daughter is a chocolate lover so I made these for her birthday! She absolutely loved them & so did I! Thank you so much! I will definitely make again! Only problem I had was the capitalized T for teaspoon. I thought it said Tablespoon so I had to dump the first batch down the drain!😁
Robin
Looks fantastic!