I know the title of this post is very enticing, but before we go any further I have to write something: An Ode to Technology.
Last night the thunderstorms were pretty bad and I was home alone. I cannot tell you how reassuring it was to roll over, check the Weather Channel app on my iPhone, see there were no tornados, and roll back to sleep. That little incident got me thinking about how much I depend on technology. My computer, my phone, my car, and all my crazy kitchen appliances literally hold my day together- I don’t know what I would do without them.
So praise the iPhone! Praise the Magic Bullet! Praise the podcasts and apps and Facebook and Twitter. I would be lost without you.
Okay- now that I’ve gotten that off my chest, we can get down to business- Healthy (and amazing) Chocolate Cupcakes.
These tiny little bites are sugar free, and could be easily made vegan and gluten free. I will post substitutions below.
- 3/4 cup flour (can be whole wheat flour or oat flour if you want it gluten free)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 1 egg (or 2 tsp ener-g powder, or 1 flax or chia egg for vegan)
- 2/3 cup stevia or sugar
- 1/2 to 1 cup mini chocolate chips
- 1 tbsp pure vanilla extract
- 1 can pumpkin- make sure it’s plain pumpkin not pumpkin pie mix
- 1/3 cup milk of choice- I used almond milk
- 3 tsp oil- I used coconut oil but any oil will work
******When I made the batter, it didn’t taste as chocolatey as I wanted it to, so I added in some more cocoa powder. Adjust the sweetness and chocolatey-ness of the batter to your liking- you may want to add more stevia or sugar as well..
Mix dry ingredients well. In another bowl, mix wet ingredients. Add the dry ingredients to the wet a little at a time until fully mixed. Add in chocolate chips. Bake at 350 for 12 minutes or until toothpick comes out of the center clean.
Icing: Here comes the secret ingredient!!
- 2 avocados
- 4 TBS honey (or you can use sugar free maple syrup or agave)
- 1/4 cup cocoa powder
- pinch salt
- 1 tsp vanilla extract
******I also played around with the sweetness of this- I ended up adding in some stevia after blending to make it a bit sweeter. When I’m making something for myself, I don’t mind it not super sweet, but since I was bringing it to a cookout with ‘normal’ people who aren’t used to weird healthy recipes, I made it sweeter.
Blend all this goodness up in a food processor or blender. Enjoy. The avocados make a creamy, smooth frosting. Make sure to keep these refrigerated and serve them cold. The icing is much better cold- as it gets warmer or sits longer, the avocado flavor intensifies.
Everyone at the party really enjoyed the cupcakes! No one believed me when I said the icing was made from avocados.
I ate 2 of these for breakfast (that’s healthy right?) and then I headed to the gym. 2 miles on the treadmill to warm up followed by Body Works- a total body strength class. Todays class was intense- my triceps were killing me!