I call these Muffin Pies because they are kind of muffin, kind of whoopie pie-ish. They're also huge if you make them in a whoopie-pie pan: one spice muffin pie is big and rich enough that it easily makes two servings for me. So I'm counting 1/2 pie as a serving if you make 6 total from this recipe. Pin this recipe.
Mix batter dry ingredients (flours, powdered sweetener, baking powder and spices) in a bowl. Set aside.
Whisk wet ingredients (eggs, cream, sweetener syrup and apple cider vinegar) together well.
Fold wet ingredients into the dry ingredients and combine.
Pour batter into greased whoopie pie pan, or mini cupcake pans (silicone is easiest to get them out).
Bake in preheated oven for about 15 minutes, or until your cakes are firm and lightly browned. Mine should have come out a couple minutes earlier.
Allow to cool a few minutes and run a butter knife around the edges to loosen if you're using a whoopie pie pan. Carefully remove from pan.
While the cakes are cooking, combine softened cream cheese, butter, vanilla and salt and blend in a magic bullet, food processor or with a hand mixer.
Set frosting aside until ready to use. (If you softened your cream cheese and butter in the microwave, you may want to refrigerate it until it's a spreadable consistency.)
When the cakes are cool, add frosting as desired and move on to the (optional) garnish.
Melt chocolate and butter together in microwave, at 15 second intervals until you can easily mix the two.
Blend thoroughly and drizzle the chocolate from the end of a spoon over the muffin-pies in whatever pattern you'd like. Or chaotically, you know. If you're like me.
Let the chocolate cool a few minutes to slightly solidify. I kept mine in the fridge until I was about ready to eat one to keep the frosting perky.
I used multiple sweeteners because I was testing what Steviva sent! I expect this recipe would work just fine with a single type of sweetener and as always, use what works best for YOU. You could easily adjust the spices or sugar free syrup to change the taste. If you omit the syrup, I'd add a couple more tablespoons heavy cream to replace the liquid.I stored these in the fridge and let them set out a few minutes before eating. You could microwave if you wanted one warm, but realize that your icing is going to magically transform into glaze if you go that route. If you're good with that, then hello, adventure!