Surprise Cupcakes with Peanut Butter Frosting (THM-S, Low Carb, Sugar Free)
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.
Ingredients
- 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
- 4 Eggs
- 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
Directions
For the Filling
Beat softened cream cheese, Gentle Sweet, and vanilla until smooth.
For the Cupcakes
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.
For the 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.
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