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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 8x8 cake. If you want a 9x13, 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
¾ Cups Trim Healthy Mama Baking Blend
⅔ Cups Gentle Sweet
⅓ Cup Cocoa Powder
½ Teaspoon Baking Soda
¾ Teaspoon Baking Powder
¼ Teaspoon Mineral Salt
⅓ Cup Melted Coconut Oil
1 Teaspoon Vanilla
2 Eggs
⅔ Cup Water
For the Frosting
½ Cup Heavy Whipping Cream
4 oz Cream Cheese, Softened
1 ½ Tablespoons Gentle Sweet
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Chocolate Cupcakes with Whipped Cream Cheese Frosting (THM-S, Low Carb, Sugar Free)
Print Pin RateIngredients
For the Cupcakes
- ¾ Cups Baking Blend
- ⅔ Cups Gentle Sweet
or the equivalent of your favorite sweetener
- ⅓ Cup Cocoa Powder
- ½ Teaspoon Baking Soda
- ¾ Teaspoon Baking Powder
- ¼ Teaspoon Mineral Salt
- ⅓ Cup Melted Coconut Oil I use refined coconut oil so there is no coconut flavor.
- 1 Teaspoon Vanilla
- 2 Eggs
- ⅔ Cup Water
For the Frosting
- ½ Cup Heavy Whipping Cream
- 4 oz Cream Cheese Softened
- 1 ½ Tablespoons Gentle Sweet
Instructions
For the Cupcakes
- 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 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 until smooth.
- Add heavy whipping cream and Gentle Sweet.
- Beat for 1-2 minutes, or until frosting becomes thick and fluffy.
Notes
Nutrition
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[…] few of my favorites are 2 Ingredient Fudge, Chocolate Cupcakes with Whipped Cream Cheese Frosting, and Triple Chocolate Fudge […]
Rebecca
Would you still use the same amount of flour if using the blend of equal parts almond, coconut, and flax as you would the baking blend? I have allergies that don't allow me to use the baking blend. Thanks in advance!
dsdjhardy
Yes, I have made these with the almond, coconut, and flax meal blend and they turn out great!
Elaine @ Dishes Delish
These chocolate cupcakes look so delicious! Oh my, I see these on my to-do list for the weekend!
Nichole R Woodard
Made your frosting today for sourdough cinnamon rolls. Delicious.
Sarah Hardy
Yay, that sounds delicious!
Alanna
How long do I cook the doubled recipe as a 9×11?
dsdjhardy
I think I cook mine for around 25-30 minutes, testing it to make sure it is cooked in the middle.
Megan
These look so tender and delicious. I've never heard of that Baking Blend before, but I'm going to keep an eye out for it! It will make baking for the gluten free members of my family much easier 🙂
dsdjhardy
It is a very awesome product!
Euphemia Coats
I made this into an 8" cake. It was wonderful!
Lisa
Have you ever substituted another oil for the coconut oil? I'm not supposed to have coconut.
dsdjhardy
I have not, but if I were going to substitute, I would use softened butter.
Paula
Can you use super sweet in this recipe instead of the Gentle Sweet?
Sarah Hardy
Yes, just use half the amount.
Adriana Masuello
Can I use Splenda instead of Gentle Sweet for the fronting?
Sarah Hardy
Probably, but a powdered sweetener would work the best. 🙂
Ginger
Could you tell me if I were you use the cuffin mix would I use 3/4 and 1/3 cups of cuffin mix vs 3/4 baking blend and 1/3 cocoa?
Sarah Hardy
I have not baked with the cuffin mix, but I think it would be comparable.
Judy Koser
These cupcakes were so awesome, I ate them all and never did put frosting on them. I used unrefined coconut oil because I enjoy the coconut flavor and it was just like eating a mounds bar. I kept them in the frig and ate 1 a day until they were gone. Next time I will put the frosting on them. They are a winner!
Sherry
These are a delightful treat if you need to eat sugar- free!! They smell amazing when they are baking and I almost can't wait to frost them to eat them! Made them several times and my family will even eat them! That's a win! ❤
Sherry
I have made these more times than I can count, and I and my family all love them! Thanks for a great healthy treat!
Melissa
As always, you nailed this. Thank you!!
Deborah
I made these and they were great! Do you have any recipes for a vanilla cup cake? Thanks!
Sarah Hardy
I'm so glad you liked them! Unfortunately, no, I do not have a vanilla cupcake recipe.
Lynnita
Absolutely delicious. They are so good that I did not make the frosting.