Dark Chocolate Cheesecake Cupcakes with a Surprise

Happy Valentine’s day!  Although I’ve posted a couple recipes for this occasion already, white chocolate raspberry roses, and key lime cheesecakes, this is the official Valentine’s post.  These cupcakes are fancy enough…special enough…time consuming enough (sometimes you need a special occasion to do something that takes a little more time)…for Valentine’s day.  Or for a birthday. These served as birthday cupcakes for my boyfriend over the weekend, and today they’re my post.  What makes them special is multiple layers.  And in terms of my favorite types of cakes and ingredients?  Nobody’s left out.  You have chocolate.  You have cheese cake.  And a peanut butter surprise.  Really, I think this is my dream dessert.

Ingredients for the chocolate layer:

  • 2 and 1/3 cups pitted dates, soaked in 1 cup of unsweetened applesauce (soak for at least 30 mins)
  • 1 cup dark cocoa powder
  • 1 cup spelt flour (or flour of choice)
  • 2 cups black beans, rinsed and drained
  • 1 cup egg whites
  • 1 cup almond milk
  • 1 cup flax meal
  • 2 t baking soda
  • 2 t baking powder
  • 1 t salt
  • 4 t vanilla

How to chocolate layer:

  1. Preheat oven to 350
  2. in the food processor, pulse together apple sauce/date mixture and black beans, until well broken down (this could take a few minutes)
  3. add all other chocolate ingredients, and blend until smooth scraping down sides
  4. divide equally amongst your cupcake liners, (this made 34 for me)—be sure leave room for the cheesecake layer!

Cheesecake layer, and surprise layer:

  • 2.5 cups fat free cottage cheese
  • 1 and 1/4 cups greek yogurt
  • 1/2 cup egg whites
  • 4 full droppers Stevia
  • 2 t vanilla
  • + 34 teaspoons peanut butter

How to cheesecake layer:

  1. combine all ingredients in a large bowl (except peanut butter)
  2. puree with immersion blender until smooth
  3. spoon your peanut butter into the center of each cupcake, and press down so it’s not visible–this should be a surprise!
  4. top with cheesecake mixture, pour evenly amongst your cupcakes
  5. bake for 25 minutes, at 350
  6. let cool
  7. refridgerate for 2 hours
  8. Enjoy!

When I mixed all ingredients prior to pouring, it looked like I had about equal amounts of cheesecake and chocolate.  But the cheesecake layer doesn’t have any baking powder or baking soda I suppose.  I was surprised–It almost looks like it’s cheesecake icing.  But don’t worry, they are delicious!  Next time I may play around with the proportions.  If you like your desserts super sweet you may want to add a little stevia to the chocolate cake section, though I thought it was just right.

Why you should eat these:

When you think about it, you’ve got more than a peanut butter surprise.  The beans are a bit of a surprise.  The fact that there is no white flour…no sugar…no butter…these are all surprises, unbelievable ones, I think!  Here you’ve got a treat that gives you some real energy, won’t peak your blood sugar, and comes with some fiber and protein.  Next time I’ll just have to figure out how to hide some vegetables in it!

Are you eating or making anything special today?

Lauren Breuer

Author Lauren Breuer

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