Chocolate Cheesecake Cupcakes

I am more of a cookie person than a cake person, but cupcakes that combine some flavors I do love.  So when I was sent this recipe by a friend I decided to give them a try with a couple tweaks. Primarily I altered the recipe to use the baking supplies I have found are our favorites when creating a low carb dessert.  These turned out great! I only made 12 muffins the first time, but this recipe is for 24, and trust me I will be making the other 12 today!

chocolate cheesecake cupcakes

Chocolate Cheesecake Cupcakes

  • Servings: 24 cupcakes
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Chocolate Cake

  • 1 cup pumpkin puree
  • 4 eggs
  • 4 Tablespoons butter, softened
  • 2/3 cup Jiffy Baking Blend (I have found this to be the lowest carb in our grocery)
  • 2/3 cup Swerve sweetener, granular
  • 2/3 cups cocoa powder
  • 2 teaspoons vanilla
  • 2 teaspoons baking powder
  • pinch of salt

Cheesecake Topping

  • 8 ounces cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 Tablespoon butter, softened
  • 1/4 cup Swerve Sweetener, granular
  • 6 squares of 60% bittersweet chocolate (I used Ghiradelli), chopped


  1. Preheat oven to 350 degrees.
  2. Place paper wrappers into muffin tins.
  3. You can just dump all the chocolate cake ingredients into the bowl at once and mix well either by hand or with an electric mixer.
  4. Divide the batter into the muffin tins and use a spoon to make a small well in the center of the batter.
  5. In another bowl mix the cream cheese, eggs, vanilla, butter and Swerve sweetener.  Blend until smooth
  6. Divide the cheesecake batter between the cupcakes – leaving some chocolate batter showing.
  7. Sprinkle the tops of the cupcakes with the chopped chocolate.
  8. Bake at 350 degrees for 25 minutes or until the cheesecake is slightly firm, puffed up and turning a golden brown around the  edges.

Nutritional Information – 1 cupcake is 6 g carbs.