Sweet and tender chocolate cupcakes topped with a light and fluffy cream cheese frosting.
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After I posted my Surprise Cupcake Recipe, I started experimenting with different frostings. I love peanut butter and chocolate, but sometimes you just want a good cream cheese frosting! So, this cream cheese frosting was born!
My husband will eat these nearly as fast as I can make them! He loves to eat them cold straight out of the refrigerator. He may or may not have had 2 for breakfast the other day (shhhhh . . . . don’t tell him I said that)! As soon as they were gone, he was asking for more!
These cupcakes use the Trim Healthy Mama Baking Blend, which is much lighter in calories than using all almond flour. The Baking Blend also helps to add protein. However, if you do not have the Baking Blend, you can use equal parts of almond flour, coconut flour, and flax meal. They will turn out just as well, though they will be a bit heavier in calories.
For those who have asked, these can also be made as an 8×8 cake. If you want a 9×13, just double the recipe. I have a recipe coming soon for a Triple Fudge Chocolate Cake that uses this cake base. I can’t wait to share that one with you!
But back to the post at hand! This cream cheese frosting couldn’t be easier. You do want to make sure that your cream cheese is completely softened, so it whips up nice and creamy. I like to whip the cream cheese first, then add the sweetener and heavy cream and whip again. This ensures that the cream cheese is very smooth and gives your frosting a light and fluffy texture. My friend Kimberly, over at Low Carb Maven also has an awesome whipped cream cheese frosting recipe!
So, what do you need for these cupcakes?
For the Cupcakes
3/4 Cups Trim Healthy Mama Baking Blend
2/3 Cups Gentle Sweet (or the equivalent of your favorite sweetener)
1/3 Cup Cocoa Powder
1/2 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder
1/4 Teaspoon Mineral Salt
1/3 Cup Melted Coconut Oil
1 Teaspoon Vanilla
2/3 Cup Water
For the Frosting
1/2 Cup Heavy Whipping Cream
4 oz Cream Cheese, Softened
1 1/2 Tablespoons Gentle Sweet
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- 3/4 Cups Baking Blend
- 2/3 Cups Gentle Sweet or the equivalent of your favorite sweetener
- 1/3 Cup Cocoa Powder
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Mineral Salt
- 1/3 Cup Melted Coconut Oil I use refined coconut oil so there is no coconut flavor.
- 1 Teaspoon Vanilla
- 2 Eggs
- 2/3 Cup Water
- 1/2 Cup Heavy Whipping Cream
- 4 oz Cream Cheese Softened
- 1 1/2 Tablespoons Gentle Sweet
Preheat oven to 350.
Prepare a cupcake pan with 9 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.
Fill cupcake liners 2/3 full.
Bake in preheated oven for 18-22 minutes, or until center tops of cupcakes are dry.
Allow cupcakes to cool completely before frosting.
Beat softened cream cheese until smooth.
Add heavy whipping cream and Gentle Sweet.
Beat for 1-2 minutes, or until frosting becomes thick and fluffy.