Make it – Guiltless chocolate cupakes (these are DELICIOUS!)
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This week the Mister and I were masters of the kitchen! Just call us Mr. and Mrs. Stewart! We had two of our good friends over for dinner on Saturday night and put together a homemade meal that was EASY and so incredibly delish.
On the menu: Pesto chicken thighs with roasted tomatoes and asparagus, Rudi’s olive oil and rosemary bread (review to come), FiberGourmet pasta with olive oil, garlic pepper and Parmesan and freshly cut watermelon (compliments of our guests!). I’ll showcase some of the main dishes on the blog soon, but today I wanted to share the STAR of the event — chocolate cupcakes.
These were honestly the best chocolate cupcakes I have ever had (I’m not making this up) and I felt even better eating them knowing that all ingredients were natural, and for the most part HEALTHY! If you like gooey, moist chocolate cupcakes, you MUST try this recipe.
Adapted from Clean Eating Magazine (which by the way, is FANTASTIC and you all should check it out!)
You’ll need:
For the Cupcakes
- 1 cup unsweetened cocoa powder (we used Ghirardelli)
- 1 1/4 cup of sucanat* (I found mine at Whole Foods)
- 1/4 cup whole-wheat pastry flour (we use Hodgson Mill brand)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup organic non-fat Greek yogurt (recipe called for sour cream, but the Mister and I think it would have worked better with yogurt)
- 1/3 cup skim milk
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon vanilla extract
- 1/4 cup egg substitute
- 2 egg whites
Frosting:
- 2 teaspoons skim milk
- 1 oz. bittersweet chocolate
Preheat oven to 350 degrees. Line muffin pan with liners (you’ll need 12 cups)
Combine all dry ingredients (except leave 1/4 cup of the sucanat off to the side)
In a separate bowl, whisk together the yogurt, milk, oil, vanilla and egg substitute.
Make a well in the center of the dry ingredients. Slowly pour in wet ingredients and stir with rubber spatula.
In a separate clean, dry bowl whip egg whites with a hand beater until the begin to foam. Slowly add the 1/4 cup of sucanat and beat until stiff peaks form.
Fold whites slowly into the batter with a rubber spatula
Fill each of the cupcake liners 3/4 full with batter.
Bake for 45 minutes.
Let cupcakes cool.
Combine the chocolate and milk in a small bowl and microwave for 50 seconds. Stir until smooth and spoon onto the center of the cupcakes.
ENJOY!
*Sucanat is non-refined cane sugar. Sucanat retains its molasses content (Unlike refined and processed white sugar), and is essentially pure dried sugar cane juice.
Chocolate cupcakes - healthified 
Fudgey goodness
These cupcakes were about 150 calories with heart-healthy fat from the olive oil. We could have omitted the chocolate glaze and cut a few more calories and grams of fat, but what good is a cupcake without FROSTING? Live a little, people — it’s so worth it
Do you use Sucanat? What ingredients do you use in lieu of some of the less-healthy options?
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