Black Bottom Cupcakes

Introduction

Black Bottom Cupcakes combine two beloved desserts into one perfect bite. You get a rich, fudgy chocolate cupcake base topped with a luscious, tangy cream cheese filling and melty dark chocolate pieces. It’s an elegant yet simple treat that’s sure to impress.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Servings: 12 cupcakes

Ingredients

• 1/2 cup pumpkin puree
• 2 eggs
• 2 tbsp butter (softened)
• 1/4 cup almond flour (***)
• 1.5 tbsp coconut flour (***)
• 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 1/3 cup cocoa powder
• 1 tsp vanilla
• 1 tsp baking powder
• pinch salt
• 4 oz cream cheese (softened)
• 1 egg
• 1/2 tsp vanilla
• 1 tsp butter (softened)
• 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 2 oz 85% dark chocolate (chopped) or sugar free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Prepare the chocolate batter: In a large bowl, whisk together the pumpkin puree, 2 eggs, 2 tbsp softened butter, and 1 tsp vanilla until smooth.
3. To the same bowl, add the almond flour, coconut flour, 1/3 cup sweetener, cocoa powder, baking powder, and a pinch of salt. Stir until just combined and no dry streaks remain. Set aside.
4. Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese, 1 egg, 1/2 tsp vanilla, 1 tsp softened butter, and 2 tbsp sweetener until smooth and creamy.
5. Fold the chopped dark chocolate or chocolate chips into the cream cheese mixture.
6. Assemble the cupcakes: Divide the chocolate batter evenly among the 12 lined muffin cups, filling each about halfway.
7. Top each portion of chocolate batter with a heaping tablespoon of the cream cheese mixture, gently spreading it to cover the chocolate layer.
8. Bake for 20-22 minutes, or until the cream cheese top is set and the edges of the cupcakes are firm. A toothpick inserted into the chocolate base should come out with moist crumbs, not wet batter.
9. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Variations

• Flavor Infusion: Add a teaspoon of orange zest or a dash of espresso powder to the chocolate batter for a subtle flavor twist.
• Nutty Crunch: Sprinkle a few sliced almonds or chopped pecans on top of the cream cheese filling before baking.
• Berry Swirl: Gently swirl a spoonful of sugar-free raspberry jam into the cream cheese topping before adding the chocolate pieces.
• Mini Treats: Bake in a mini muffin tin for bite-sized desserts, reducing the baking time to about 12-15 minutes.

Tips for Success

• Ensure all refrigerated ingredients (cream cheese, butter, eggs) are brought to room temperature for smoother, lump-free batters.
• Don’t overmix the chocolate batter once the dry ingredients are added to keep the cupcakes tender.
• Use a cookie scoop or two spoons to neatly layer the batters for evenly sized cupcakes.
• For clean liners, avoid overfilling the cups; the cream cheese filling will puff up slightly during baking.

Storage & Reheating

Store cooled cupcakes in an airtight container in the refrigerator for up to 5 days. For best texture, let them sit at room temperature for 15 minutes before serving. They can be reheated in the microwave for 10-15 seconds if you prefer the chocolate slightly warm.

FAQ

Can I use a different sweetener?

Yes, the recipe notes mention alternatives. You can use another granulated sugar-free sweetener that measures 1:1 like erythritol or monk fruit blend. Using a liquid sweetener may change the batter consistency.

Why are the flours marked with (*)?**

This typically indicates they are the dry ingredients for the base recipe. In this case, the almond and coconut flour combine to create the flour structure for the chocolate cupcake.

My cream cheese filling sank. What happened?

This can happen if the cream cheese mixture is much heavier or wetter than the chocolate batter. Ensure your chocolate batter is thick enough to support it and avoid over-beating the filling, which can incorporate too much air.

Can I make these dairy-free?

Yes, use dairy-free cream cheese and a plant-based butter substitute. Ensure your dark chocolate is also dairy-free.

Is the pumpkin flavor strong?

No, the pumpkin puree primarily adds moisture and a subtle background note. The dominant flavors are rich chocolate and tangy cream cheese.

Can I freeze these cupcakes?

Yes, they freeze well. Place fully cooled cupcakes in a single layer in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.