Like many out there, I have a sweet tooth that likes to be satisfied all the time! Though since I've been on a healthy kick, I managed to put this recipe together for a semi-healthier version of a chocolate cupcake. And let me just say, I think this is the best chocolate cupcake I've ever made from scratch. So decadent & flavorful, it's out of this world! You'd never know that there are healthier choices in this sweet treat. Recipe as follows....
For the cupcakes, makes 24:
Preheat oven to 350 degrees and line two 12 count cupcake pans.
**If you can find all organic ingredients, fantastic! However, it is not mandatory.
DRY INGREDIENTS
1&1/2c All Purpose Flour
3/4c Organic Sprouted Wheat Flour
2c Organic Coconut Sugar
1/4c Organic Cacao Powder
1/4c Unsweetened Dark Chocolate Powder
1&1/2 teaspoon baking SODA
1 teaspoon baking POWDER
1/2 teaspoon Pink Himalayan Salt
1 scoop of Purium's Rice Bran Solubles
1 scoop of Purium's LOVE (Live. Organic. Vegan. Energy.)
WET INGREDIENTS
1c Purium's Organic Tropic Oil
1c Organic Buttermilk
1c Strong Brewed Coffee
3 Organic Eggs
1 teaspoon Chocolate Extract
***NOTE: You can find a good chocolate extract on line or at a local specialty cooking/kitchen store. If you can't find any, you may substitute with pure vanilla extract.
Optional: 60% Cacao Chips (Ghirardelli Brand)
Sift the dry ingredients into a bowl of a stand mixer fitted with a whisk attachment. Add all of the wet ingredients, then turn the mixer on low. Gradually turn the speed up till well incorporated. You'll notice the batter will almost be like a soupy consistency. Do not be alarmed, this is exactly what you want for fluffy chocolate cupcakes.
You can spoon the batter into your lined cupcake pans filling each cup 3/4 of the way or you can easily use an ice cream scoop to fill them uniformly. If you have some cacao chips available, you can place about 8 chips in each cup. I like to do this after because the batter is so soupy.
Bake for 20 minutes till an inserted toothpick comes out clean. Remove from oven. Let the cupcakes cool in the pan for 5 minutes. Then take them out of the pan, place them on a wire rack & let them cool completely before frosting.
*You may have some batter left over. You can line a few more cups in a 3rd cupcake pan & bake them up after your initial 24 cupcakes are done.
FOR THE FROSTING:
3 sticks of butter just at room temp
1 block of Philly Cream Cheese
3c SIFTED Organic Powdered Sugar
1 teaspoon Pure Vanilla Extract
Place butter, cream cheese, 1 cup of sugar & vanilla extract into a bowl of a stand mixer fitted with whisk attachment. Turn on low & gradually increase speed till mixed well. Add another cup of sugar, start on low & increase speed till incorporated. Use a spatula to scrape sides, add your last cup of sugar & repeat steps till mixed well. Scrape the bowl down one last time & whisk till nice & fluffy. Done.
**NOTE: I actually made a salted caramel flavored frosting for the cupcake pictured. To do that I substituted the vanilla extract for a gourmet caramel extract & added 1/2 teaspoon of Pink Himalayan Salt. Caramel extract can be found on line.
Frost the cupcakes by hand or with a piping bag fitted with a large star tip. You can garnish with some gold sprinkles & slivered almonds. Ultimately, I would have wanted to top these off with some crushed salted pretzels & a drizzle of chocolate ganache, but I didn't have those things on hand.
However, if you have those ingredients on hand, I'd love to see your final product! Follow me on Facebook: Kapakahi Me or on Twitter: @GiveMe_10days, would love for you to share your pic with me. For more info on Purium products or to purchase, you may click the link at the top right under "My Favorite Finds...". If interested, prior to purchasing, email me & I'll give you a $50 gift card to try some products. Thank you so much for stopping by! Aloha & ENJOY!
Email: giveme10days@gmail.com
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