Healthy Moist Chocolate Cupcakes with Chocolate Frosting - Desserts With Benefits

Wordless recipe!

Healthy Moist Chocolate Cupcakes with Chocolate Frosting - Desserts With Benefits

Healthy Moist Chocolate Cupcakes with Chocolate Frosting - Desserts With Benefits

Healthy Moist Chocolate Cupcakes with Chocolate Frosting - Desserts With Benefits

Healthy Moist Chocolate Cupcakes with Chocolate Frosting - Desserts With Benefits

Okay, maybe a couple words:  CHOCOLATE FOODGASM.

Healthy Moist Chocolate Cupcakes (and Donuts!) with a Special Chocolate Frosting

Yield: 9 cupcakes + 6 donuts (or 15 of either or)

Ingredients

    Cupcakes/Donuts:
  • 170g (1+1/4 cups) Sweet White Sorghum Flour
  • 80g (1/2 cup) Corn Starch (preferably non-GMO)
  • 60g (3/4 cup) Regular Cocoa Powder (unsweetened)
  • 60g (1/2 cup) Oat Flour
  • 2 tsp Xanthan Gum
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 cup Unsweetened Vanilla Almond Milk (or "milk" of choice)
  • 1 cup Prepared Coffee
  • 62g (1/4 cup) Unsweetened Applesauce
  • 56g (1/4 cup) Coconut Oil, melted
  • 48g (1/4 cup) Granulated Erythritol (or granulated sweetener of choice)
  • 32g (2 tbs) Roasted Almond Butter (or nut butter of choice)
  • 2 tsp Stevia Extract
  • 2 tsp Vanilla Extract
  • 2 tbs Apple Cider Vinegar
  • Frosting:
  • 189g (9 scoops) Chocolate Brown Rice Protein Powder (I used SunWarrior)
  • 256g (1 cup + 2 tbs) Vanilla Amande Yogurt (other yogurts may work)
  • 1 cup Unsweetened Vanilla Almond Milk

Instructions

    For the Cupcakes/Donuts:
  1. Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with 9 parchment paper liners (I used paper liners but because these cupcakes are low fat they stuck a little bit) and spray a 6-donut tin with cooking spray.
  2. In a large bowl, whisk together the sorghum flour, corn starch, cocoa powder, oat flour, xanthan gum, baking soda, baking powder and salt.
  3. In a medium-sized microwave-safe bowl, stir together the almond milk, coffee, applesauce, coconut oil, erythritol, almond butter, stevia extract and vanilla extract. Microwave at 20-second intervals, stirring between each one, until coconut oil is melted.
  4. Stir the apple cider vinegar into the wet ingredients. Pour over the dry ingredients and whisk the batter until everything is incorporated and mixture is even (batter should be somewhat thick, kind of like a mix of thick cupcake batter and thin muffin batter)
  5. Scoop batter into the prepared tins and spread slightly to flatten the surface. Bake the cupcakes for ~21 minutes and the donuts for ~17 minutes.
  6. Transfer the cupcakes/donuts to a wire cooling rack and let cool while you make the frosting.
  7. For the Frosting:
  8. Add the protein powder to a medium-sized bowl and top with the yogurt and almond milk.
  9. Stir the mixture together (add any protein powder or milk if needed) and frost the cupcakes with an offset spatula.
  10. Serve the cupcakes/donuts!

Notes

This recipe is: sugar free, high protein, eggless, gluten free, vegan!

Recipe adapted from: Manifest Vegan

http://dessertswithbenefits.com/healthy-gluten-free-chocolate-cupcakes/

Healthy Moist Chocolate Donuts with Chocolate Frosting - Desserts With Benefits Healthy Moist Chocolate Donuts with Chocolate Frosting - Desserts With Benefits

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Labels: Almond-Butter, Applesauce, Brown-Rice-Protein, Cakes-and-Cupcakes, Chocolate, Coconut-Oil, Coffee, Eggless, Erythritol, Gluten-Free, High-Fiber, High-Protein, Icings-Frostings-and-Spreads, Low-Sugar, Nutrition-Label, Oat-Flour, Sorghum-Flour, Sugar-Free, Vegan, Yogurt

2 Trackbacks/Pingbacks

  1. Pingback: Healthy Moist Chocolate Cupcakes on January 5, 2014
  2. Pingback: Healthy Gluten Free Moist Chocolate Cupcakes | Yummy Food Market on January 6, 2014

Comments (6)

  1. Caitlin: December 20, 2013

    Hi!

    Cool recipe! Do you happen to have nutrition information on these gems?

  2. dessertswithbenefits: December 20, 2013

    Caitlin-
    I didn’t have time to make a nutrition label for the recipe (it takes forever to check all those silly packages!), but I did a quick calorie/fat count. Each cupcake or donut will have 131 calories and 5.8g fat. Each cupcake or donut with the frosting will have 196 calories and 7.2g fat.

    I just remembered that Amande yogurt is experiencing some manufacturing trouble so other yogurts will have to be substituted, like regular dairy yogurt, soy yogurt, coconut yogurt, etc.

    Hope this helps!
    -Jess

  3. Nadja: December 21, 2013

    I really would like to try your recipe but are there any substitutions for the Sweet White Sorghum Flour, Xanthan Gum and the Stevia Extract wich are easier to get?

  4. dessertswithbenefits: December 22, 2013

    Nadja-
    I haven’t tried this recipe using these substitutions, but the following should work:
    1) Replace the 1+1/4 cups Sweet White Sorghum Flour + 2 tsp Xanthan Gum with 3/4 cup Oat Flour + 1/2 cup Brown Rice Flour
    2) Replace the 2 tsp Stevia Extract with 1 cup Honey or Pure Maple Syrup + 3/4 cup more of the Granulated Erythritol.
    Hope this helps!
    -Jess

  5. Dina: December 22, 2013

    it definitely looks sinful!

  6. Abbie @ Needs Salt: December 30, 2013

    Oh my gosh. You are amazing. These cupcakes are amazing. I can’t wait to try them!
    Pinned.

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