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.
(This post contains affiliate links, which provide me with a small compensation when you purchase your products through my links. Thank you for your support!)
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 1/2 Cups Trim Healthy Mama Baking Blend
1 1/4 Cups Gentle Sweet (or the equivalent of your favorite sweetener)
2/3 Cup Cocoa Powder
1 Teaspoon Baking Soda
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Mineral Salt
2/3 Cup Melted Coconut Oil
1 Teaspoon Vanilla
1 1/3 Cup Water
For the Filling
6 Ounces Softened Cream Cheese
2 Tablespoons Gentle Sweet
1/2 Teaspoon Vanilla
3 Tablespoons Lily’s Dark Chocolate Chips (optional)
For the Frosting
8 Ounces Softened Cream Cheese
1/4 Cup Heavy Whipping Cream
1/4 Cup Defatted Peanut Flour
3 Tablespoons Gentle Sweet
1 Tablespoon Creamy Natural Peanut Butter
Be sure to sign up with your email address so you can receive all my new recipes delivered right to your inbox! (Look for the sign-up box on the right sidebar if you are on a desktop, or at the very bottom of this post if you are using a mobile device.) Also, be sure to follow me on Facebook, Pinterest, Instagram, and Twitter!
Beat softened cream cheese, Gentle Sweet, and vanilla until smooth.
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 1/3 way full, then add a small dollop of cream cheese filling.
Put more batter on top, making the liners roughly 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 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.