Black-Bottom Cupcakes

Food has become a labor of love for me. There was a time when I accepted the fact that I would never be a good cook. I look back on the last five years and cannot believe how much my culinary skills have improved–I can cut, I can time, I can prep with the best of them. How did this happen? I never thought I’d be able to cook, little loan cook edible, healthier, enjoyable alternatives. Treats that feel guilty, but aren’t so harsh on the body (or the blood sugar)!

I took these black bottom cupcakes with faux cream cheese for a mother’s day dinner and I am glad I did.

Lately one of my favorite places to scope out cookbooks is at Costco. Also, Costco is a great source for organic, raw coconut oil (and many other of my favorite staples like organic whole bean coffee, raw organic honey, raw almonds, organic butter)! I tend to flock towards Paleo Cookbooks because they are full of real food recipes.  This recipe is from the book, “Easy Paleo Meals” by Kelly Brozyna of The Spunky Coconut. Highly recommend. The pancake recipe is especially delicious!

Black Bottom Cupcakes –

From “Easy Paleo Meals” by Kelly V. Brozyna

Full Recipe after photos.

Puree all ingredients for the “cream cheese filling”.
Then, you’ll mix the chocolate and pour it in, encouraging it up the sides with a spoon. Then, you’ll top with the cream cheese mixture and pop in the oven.


Black-Bottom Cupcakes

Makes 12 | Prep: 20 min | Cook Time: 25 min

Cream Cheese Filling:

  • 1 1/2 cup raw cashew pieces
  • 3/4 cup unsweetened almond milk
  • 1/4 cup plus 2 tablespoons melted coconut oil
  • 3 tablespoons of honey
  • 3 tablespoons vanilla extract
  • 2 egg whites

Dry Ingredients:

  • 3/4 cup (62 g) cocoa powder (sift if lumpy)
  • 1/3 cup (48 g) coconut flour, sifted
  • 1/3 cup (48 g) tapioca or arrowroot
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt

Wet Ingredients:

  • 5 large eggs
  • 3/4 cups unsweetened applesauce
  • 1/2 cup of honey
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon liquid vanilla stevia
  • 1/4 cup melted coconut oil


  1. Set the oven to 325 degrees F, line a 12-cup muffin pan with unbleached paper liners
  2. In a mini blender, puree the ingredients for the filling until completely smooth. Set aside.
  3. Place the dry ingredients in a large mixing bowl an whisk to combine. In a separate mixing bowl, combine the wet ingredients with a handheld mixer, adding the melted coconut oil last, just before mixing. Add the dry ingredients to the wet, then mix again.
  4. Fill the muffin cups two-thirds full with the batter. Use the back of a spoon to spread the batter the rest of the way up the walls of each cup, creating a well in the center. Fill the wells with the “cream cheese”.
  5. Bake the cupcakes about 25 minutes, until the tops are just set. Remove from the pan and let cool on the counter.
  6. Store in an airtight container in the refrigerator for up to a week.



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