Yes, finally! I have been trying to find or remake a recipe for cupcakes in a healthy version for a while, but with not much luck. Until today! Because at last, I made “gimme more it is soo good” HEALTHY  killer chocolate cupcakes! Yum!

I found this mouthwatering recipe on this website, and so I replaced the ingredients with healthy substitutions!

You guys, who’ve been following me, already know that I am a such a big sweet-tooth! If you are new to my blog, the no. 1 thing you need to know about me that I love cupcakes, sweets, cakes, chocolate, etc.. I am a sweets lover! (Among a bunch of other things, such as being spiritual, having a holistic approach to life, and trying to live in or create the balance between my mind, body, and soul.) Anyways, if you want to find out more about me you can read it yourself here!:)

But back to the cupcakes now!

So, the struggle I have had is to make cupcakes from gluten-free, dairy-free, sugar-free, non-GMO, organic ingredients with the texture being moist, tender and yummy!

On the other hand, the frosting…oh that frosting…To make it from buttercream, using confectioners sugars, and regular cream is simple and straightforward. BUT to use coconut milk is not giving itself easy. Although, this time I used heavy coconut cream and coconut sugar. This combination made it much better than using maple syrup, honey, or something more liquidy. (I know the pro cupcake bakers probably are asking themselves, really?! You tried to use a liquid form sweetener for making the frosting?) My answer is yes, I might be an amateur, but I had hope. (I still have:P)

This frosting has turned out to be AMAZING! Tasty, tender and perfect, not hard to decorate with!!! The perfect combination of the cacao powder and the melted dark chocolate. Insane chocolate flavor!

As for the cupcake batter, I might add a little more milk, or hot water next time, just to make it even more tender. If you do it is guaranteed, you’re not gonna tell the difference between a healthy and an original yet unhealthy one.

The original recipe used regular ingredients and made a bigger batch, I only made half a batch, since it was an experiment to substitute the ingredients.

Equally important the fact that this was the first time I tried to make a lovely decoration with the frosting..:)

Hey, don’t judge, I am far not a pro..I just need some practice:)

chocolate cupcakes
I know..They are a little ugly:) 
Killer Double Chocolate Cupcakes
 As I already mentioned, I made half of the batch, so I was able to make 9 cupcakes out of that portion. I am going to list the ingredients for almost double amount, so for 16 cupcakes. Feel free to divide it in half it if you want just 8-9 cupcakes. (But you can learn from my mistake, NOT GONNA BE ENOUGH!;)
 
Ingredients
Cupcakes:
  • 1⅓ cups (185 g/6.5 oz) gluten-free flour (I used brown rice flour)
  • ½ cup (50 g/1.7 oz) cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup (1 stick/113 g) butter, softened to room temperature (I used this grass fed butter)
  • 1 cup (200 g/7 oz) coconut sugar ( I would use only 3/4 cup because it is sweeter than sugar)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) non-dairy milk (I found this awesome Macadamia Milk, so I used that)
  • ½ cup (120 ml) hot water
Chocolate Frosting:
  • ⅔ cup (1 and ⅓ sticks/150 g) unsalted butter, softened to room temperature
  • 1⅓ cups (160 g/5.5 oz) coconut sugar, sifted
  • ¼ cup (25 g/1 oz) cocoa powder, sifted
  • ½ teaspoon pure vanilla extract
  • 115 g/4 oz dark chocolate, melted and slightly cooled (I used this one, which I LOVE because it is sugar, dairy, and soy free!)
  • 2 tablespoons (30 ml) heavy coconut cream
Instructions
  1. Preheat oven to 350F/180C. Line cupcake liners in a muffin tin.
  2. For the cupcakes: Add the dry ingredients into a medium bowl.
  3. Beat together butter and sugar on medium speed, until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each other. Add vanilla extract and beat until combined.
  4. With the mixer on low speed, add half of the dry ingredients and mix just until combined. Then whisk in milk, followed by the other half of the dry ingredients, beating until combined. Add hot water and beat just until mixed. Do not overmix—the less you mix, the lighter the cake will be. The batter should be liquid.
  5. Divide batter evenly among cups, filling them about ¾ full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
  6. For the frosting:  Beat butter at with an electric mixer on medium speed until fluffy, about 2 minutes.
  7. Add coconut sugar and beat until smooth. Add cocoa powder and beat until completely creamy and smooth. Beat in vanilla extract, melted chocolate, and heavy cream, mixing until combined.
  8. Use frosting immediately to frost cupcakes, or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth.
  9. Cupcakes are best the same day they’re made but can be kept in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be kept in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

chocolate cupcakes

Enjoy!

J.

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4 thoughts on “Healthy Killer Chocolate Cupcakes”

  1. I was very happy to discover this website. I wanted to thank you for your time just for this wonderful read!! I definitely enjoyed every little bit of it and i also have you book-marked to check out new stuff in your web site.

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