Low-Carb Black Heart Halloween Cupcakes

4.4 stars, average of 41 ratings

Low-Carb Black Heart Halloween CupcakesPin recipeFollow us 88.4k

How cool are these?! Perfectly dark and spooky treats for your Halloween table, and they taste incredible!

These are made using black cocoa, which can be tricky to get hold of. Try online stores if you can’t find it locally. Alternatively, you could use Dutch process cacao and black food colouring, but you will need to check on the macros if you deviate from this recipe.

Black cupcakes, topped with a luscious pile of creamy black frosting... all hiding the oozing red centred surprise. This recipe makes 12 muffin sized cakes or 24 mini-muffin sized. I can’t decide which is best, sinking my teeth into a big gooey muffin or popping an entire mini muffin in my mouth.

More research required, I think! Enjoy!

Hands-on Overall

Nutritional values (per muffin)

4.6 grams 3.1 grams 8.6 grams 34.6 grams 18.7 grams 355 calories
Total Carbs7.6grams
Fiber3.1grams
Net Carbs4.6grams
Protein8.6grams
Fat34.6grams
of which Saturated18.7grams
Calories355kcal
Magnesium45mg (11% RDA)
Potassium225mg (11% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (9%), fat (86%)

Ingredients (makes 12 muffins or 24 mini-muffins)

Cupcakes
Frosting
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Instructions

  1. Pre-heat the oven to 175 °C/ 345 °F.
    Low-Carb Black Heart Halloween Cupcakes
  2. Cream the butter and sweetener until light and fluffy using a stand mixer or hand beaters. Add the yoghurt and mix to combine. Add the eggs and beat well until combined.
  3. Add the almond and coconut flours, the black cocoa, salt and baking powder and mix on low until combined. Scrape down the sides of the mixing bowl occasionally.
  4. Place liners into 12 muffin liners into your muffin tray and use a 1/4 cup measure to disperse the batter into each liner. Bake for 30 minutes and then leave to cool. Low-Carb Black Heart Halloween Cupcakes
  5. Meanwhile, soften butter and cream cheese slightly and whisk with your mixer until combined and fluffy. Add the black cocoa, sweetener and vanilla and whisk to combine. Spoon into a piping bag with your chosen nozzle and set aside.
  6. When the muffins are cool, use a sharp knife to hollow a section out of the top. I find it easiest to do this as a cone, with the point in the centre. Low-Carb Black Heart Halloween Cupcakes
  7. Spoon a heaped teaspoon of chia jam into the well of each muffin. Low-Carb Black Heart Halloween Cupcakes
  8. Cut a thin slice off the top of each removed section of muffin and place it over the top of the jam as a lid. You will have a small amount of leftover muffin dough which you can just eat as it is.
  9. Pipe your frosting on top of each muffin. Low-Carb Black Heart Halloween Cupcakes
  10. Store in the refrigerator, in a covered container, for up to 5 days. The centre of each muffin way get soft with time due to the moisture content if the jam. Low-Carb Black Heart Halloween Cupcakes Remove muffins from the fridge and return to room temperature before serving. Low-Carb Black Heart Halloween Cupcakes
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (8)

I have to say I was disappointed. I used Jet Black Cocoa powder but there is nothing black about my cupcakes or frosting. They both look like dirt.  How did I think the small amount of cocoa powder would turn all those white ingredients black? The taste is good. I hope the kids to whom I promised black cupcakes for Halloween are also disappointed.

Reply

I'm sorry to hear that Annette. I haven't tried these cupcakes but I used black cocoa in cookies (relatively small amount considering it was a large batch) and the cookies were perfect: The Best Low-Carb Oreo Cookies
I'll ask Naomi to double check it but I assume this can be the case of the cocoa powder not being dark enough. Was it the muffin part or the frosting that was not dark enough? Would 1 more tablespoon in either help?
I found about 6 products on Amazon, all claiming to be "black" and the colour varied from Dutch process brown to completely black. The top review in the product I recommended includes a photo that compares several different cocoa powders. The one that is marked as "jet black" is actually rather dark brown: www.amazon.com/.../ref=as_li_ss_tlFilter

Reply

Hi Annette
That must have been so disappointing for you!
I agree with Martina, the black cocoa powder that I used is an Australian brand that I bought from a commercial baking supplier so it may be that the Jet Black one isn't quite as dark? Although I googled it and it seems very dark.
You could try using activated charcoal, although it will affect the texture slightly, especially in the frosting.
Thanks, Naomi

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Loved this recipe! I was out of raspberries so made it with black currant chia jam (a little more carbs though), also made half the frosting but I am weird that way)) anyway the flavors are beautiful! Thank you so much!

Reply

Thank you! Blackcurrants are still low in sugar - I think it's a great alternative 😊

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yes, you can use activated charcoal powder i reagulary bake with it

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They are amazing!!
Instead of black cocoa can I use charcoal powder?

Reply

I was thinking that too before I found the black cacao powder 😊 I'd go with 1.5 to 2 tablespoons of Dutch process cocoa powder and 1 to 2 teaspoons of activated charcoal in the muffins and also in the frosting. I hope this helps!

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