Black Bottom Cupcakes

• Produce

  • 1/2 cup Pumpkin puree

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 1 1/2 oz 85% dark chocolate
  • 1 tsp Baking powder
  • 1/3 cup Cacao or cocoa powder, raw
  • 1 pinch Salt
  • 1 1/2 tsp Vanilla

• Dairy

  • 2 1/3 tbsp Butter
  • 4 oz Cream cheese

• Other

  • 2 tbsp Gentle sweet (or my version
  • 1/3 cup Thm baking blend (or my local baking mix
  • 1/3 cup Thm gentle sweet (or my sweetener

Found on joyfilledeats.com

Description

Directions

• Preheat oven to 350.
• You can just dump all the chocolate cake ingredients into the bowl at once and mix with an electric mixer. It will end up like a thick chocolate batter. Divide the batter into 12 paper lined muffin tins. Use a spoon to make a well in the center. That is where the cheesecake will go.
• In a new bowl (or after you wash the first one) mix 4 oz cream cheese, 1 egg, 1/2 tsp vanilla, 1 tsp butter, and 2 T sweetener. Blend until smooth. Divide the cheesecake batter between the cupcakes.
• Sprinkle the tops of the cupcake with the chopped chocolate. Bake at 350 for 22-25 minutes until the cheesecake is slightly firm, puffed up, and turning golden brown around the edges.
• Cool for at least 15 minutes before serving. Store in the refrigerator.