October 12, 2021
Halloween Black Cocoa Cupcakes with Berry Jam and Black Cocoa Buttercream
Deep chocolate flavor in a tender and rich cupcake gets a lift from some bright tart berry jam and finished with a rich crown of black cocoa buttercream. If youāve never baked with black cocoa before, you will probably be familiar with the taste from Oreo cookies. It also lends a deep black color perfect for this Halloween themed dessert! These freeze great, even filled and frosted. Be sure to serve the frosted cupcakes at room temperature though for best temperature of the buttercream.
Servings: 10
Calories: 226kcal
Ingredients
Cupcakes
- 1/4 cup cocoa powder
- 1/4 cup black cocoa powder or more regular cocoa powder
- 1 teaspoon instant espresso powder optional but boosts the chocolate flavor
- 1/2 cup hot water
- 1/3 cup almond beverage or heavy cream, or sour cream
- 2 tablespoons butter or butter flavored coconut oil for dairy-free, or avocado oil
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup monk fruit powdered
- 1/3 cup allulose or another 1/4 cup monk fruit, powdered
- 1 cup almond flour or hazelnut flour
- 2 1/2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Raspberry Jam
- 8 ounces frozen strawberries or raspberries thawed
- 1/4 teaspoon stevia glycerite or to taste
- pinch salt
- 1/4 teaspoon glucomann powder
- 1 tablespoon lemon juice
Frosting
- 1/2 cup butter softened, or butter flavored coconut oil for dairy-free
- 2 ounces cream cheese softened, or Kite Hill cream cheese for dairy-free
- 1/4 cup cocoa powder or more black cocoa
- 1/4 cup black cocoa powder or more regular cocoa powder
- 1/2 cups monk fruit powdered
- 1/4 cup almond milk beverage or heavy cream, plus more as needed
- 1/2 teaspoon vanilla extract
- pinch salt
Instructions
Cupcakes
- In a medium bowl, combine the cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then whisk in butter and set aside to cool.
- Meanwhile, preheat the oven to 350Ā°F and line a muffin tin with paper liners. Set aside.
- When the chocolate mixture is cool enough to touch, add in egg and yolk and whisk to incorporate. Add in the heavy cream and vanilla and whisk again until smooth.
- Add the monk fruit, allullose, almond flour, coconut flour, baking powder, baking soda, and salt. Stir until completely mixed.
- Divide the batter evenly between the cupcake liners, filling them no more than 3/4 full. Bake at 350ĀŗF for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean or with only a couple crumbs on it. Remove from oven and let rest for 15 minutes before turning out onto cooling racks. Cool completely before filling and frosting.
Jam
- Cook the berries – either microwave them until broken down and soft or heat over medium-high heat in a small pan on the stovetop, pressing to break them down. Strain this mixture through a fine mesh strainer if using raspberries and into a small bowl, pressing to extract as much as possible, discard seeds. Stir in the stevia, pinch of salt, lemon juice, and glucomann. Stir well until the mixture is smooth. Set aside, stirring occasionally until cool and thickened.
Frosting
- Combine the butter and cream cheese in a bowl and use an electric mixer (stand mixer or handheld) to beat the mixture until light and fluffy. Add in the cocoa, monk fruit, almond milk, vanilla, and salt. Continue beating to a light yet spreadable consistency, adding more almond milk or cream if desired.
To Assemble
- Using a paring knife, cut a small core out of the middle tops of the cupcakes. Spoon in a tablespoon or so of the jam. Finally, transfer the frosting to a piping bag fitted with a piping tip and pipe onto the tops of the cupcakes. Alternatively, you can use a knife to spread the frosting on top as well.
Notes
To freeze these, assemble fully then transfer to a baking sheet. Place in freezer and freeze until completely firm, at least 2 hours. Then individually wrap and freeze in a ziplock bag. Thaw completely before serving or the texture of the buttercream will be unpleasant.
For ease, you can use a sugar-free pre-made jam in place of making your own.
Protein:Energy Ratio: 0.19
Nutrition Facts
Halloween Black Cocoa Cupcakes with Berry Jam and Black Cocoa Buttercream
Amount per Serving
Calories
226
% Daily Value*
Fat
21
g
32
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
16
mg
5
%
Sodium
347
mg
15
%
Potassium
226
mg
6
%
Carbohydrates
11
g
4
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
603
IU
12
%
Vitamin C
7
mg
8
%
Calcium
86
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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