Low-Carb Black Heart Halloween Cupcakes

Step 1Pre-heat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).

Step 2Cream 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.

Step 3Add 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.

Step 4Place 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.

Step 5Meanwhile, 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.

Step 6When 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.

Step 7Spoon a heaped teaspoon of chia jam into the well of each muffin.

Step 8Cut 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.

Step 9Pipe your frosting on top of each muffin.

Step 10Store 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. Remove muffins from the fridge and return to room temperature before serving.