One food misconception I hear all the time is that eating healthy means sacrificing the foods you love most. For example, a bunch of my friends don't like to let their kids have snacks like cake or cupcakes for all the obvious reasons and so the kids have to miss out on fun things like chocolate cupcakes at birthday parties. I can't think of many things more heartbreaking than seeing a little one at a party having to eat a banana while all the other kids' faces are covered in chocolate frosting. Well, here at weelicious, we're always up for a challenge. Is there a healthy cupcake with absolutely no refined sugar that parents can be happy to serve their kids and even the most discriminating chocoholic will love?
Well, after testing these cupcake and ganache ( a fancy word for icing) recipes over a dozen times this past week, I can confidently say the answer is yes! Not only is this recipe delicious, it's also the easiest version we tried. All you have to do is dump the ingredients into the mixer, stir, pour and bake! And by using agave instead of sugar, you sacrifice none of the flavor of traditional chocolate cupcakes. Another bonus? You can even make them vegan by using oil instead of butter and rice, almond or soy milk instead of cow's milk. Either way, what you get is a light, perfectly sweet chocolate cupcake that every kid will love. I took a whole batch over to Kenya's sports group on Monday and they disappeared in minutes and even the most health conscious moms were happy!
Dark Chocolate Cupcakes (12 Cupcakes)
- 1 1/2 Cups Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1/3 Cup Cocoa Powder
- 1/2 Cup Butter (melted) OR Oil
- 2/3 Cup honey or agave
- 2/3 Cup Milk*
- 1 Tsp Vinegar
- <br> greek yogurt
- Chocolate Ganache greek yogurt
- 1/4 cup heavy cream
- 1/3 cup honey or agave
- 2 ounces unsweetened chocolate, chopped fine
- 3 ounces unsalted butter
Preparation1. Preheat oven to 350 degrees.
2. Place ingredients in a mixer or mixing bowl in the order listed and mix well to combine. Batter should be free of lumps. (No need to sift the dry ingredients or place in separate bowls. This is a dump in the bowl, mix and bake recipe).
3. Fill greased or line muffin cups with batter about 3/4 full.
5. Bake for 20-22 minutes for regular sized and 15 minutes for mini cupcakes.
6. Cool and frost.
To make the chocolate ganache frosting:
1. Heat the cream and agave in a small saucepan just to a boil, whisking to combine.
2. Turn off the heat and add the chocolate. Whisk constantly until chocolate is melted.
3. Pour into a bowl and add the butter 1 tablespoon at a time until icing is smooth and butter is incorporated.