These decadent, moist cupcakes are sure to make you SWOON! (and coming back for more!...and more...breakfast, lunch, dinner, snacks) I love me some chocolate!!!
1 Cup of Sweet potato Puree OR avocado puree
1 Cup of Sucanat (found in sugar section of health foods store...or use Sugar in the Raw for a less clean version)
1 tbsp or so of honey...I don't measure, I just squeeze a "generous squirt" :)
1Cup of Milk (whatever you have in your frig) I'll be using a mix of coconut/almond
1/2 tsp of balsamic vinegar (I like to use flavored BV...today I used pomegranate balsamic vinegar)
2 large egg whites
2 cups of white whole wheat flour (found anywhere...cheapest is Hy-Vee brand)
1/4 cup of milled flax (you COULD leave this out...but why??)
1/2 cup of unsweetened cocoa powder or carob powder
1 tsp of alum free baking soda
1/2 tsp of sea/kosher salt
OPTIONAL INGREDIENTS:
dash of cinnamon (only do this if you like cinnamon mixed w/ chocolate)
2-3 handful's of chocolate chips (also optional but I'm thinkin' who in their right mind would opt OUT?)
preheat oven to 350.
In mixing bowl, combine puree, sucanat, milks and vinegar. Add egg whites 1 at a time and mix just until incorporated. Toss in all the dry ingredients (don't mix until all are thrown in) and the chocolate chips and mix until combined. Don't overmix. (FYI: I do this entire process in my kitchen aid mixer)
Fill up 12 GREASED muffin cups (spray w/ some olive oil cooking spray). Bake for 20 minutes. Allow to cool in the pan...they'll cook just a little bit more until they are perfectly moist and yummy. Refrigerate for 3 days or you can even freeze them up to 3 months. Great, healthy snack or to satisfy that chocoholic in us all!
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| I like to add a little FAGE to my puree |
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| Adding Sucanat |
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| My Lil' Helper! |
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| Any kind of milk works! |
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| Heavenly Olive Oils & Vinegar...a cooks dream come true! |
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| By cutting out the yolk, you are omitting approx 55 calories PER EGG! |
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| I used a mix of White Whole Wheat and OAT FLOUR...this is my blender in the process of making oat flour. |
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| Oat flour, DONE! |
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| Always measure whole grain flour 1 CUP AT A TIME and NEVER PACK IT DOWN. |
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| Never tried carob? You should! It is MUCH LESS PROCESSED than cocoa but does have a different, although similar, flavor than cocoa. |
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| I used a mix of carob/cocoa |
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| Omega-3!!!! |
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| Why not go all out and toss in some nutritional yeast, too? |
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| Batter will be thick |
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| Yummy! |
Nutrition Facts
Avocado Puree Chocolate Cupcake
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| 14 Servings |
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Amount Per Serving
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| Calories | 161.4 | |
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| Total Fat | 4.8 g | |
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| Saturated Fat | 1.1 g | |
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| Polyunsaturated Fat | 1.0 g | |
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| Monounsaturated Fat | 2.1 g | |
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| Cholesterol | 0.0 mg | |
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| Sodium | 113.7 mg | |
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| Potassium | 317.7 mg | |
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| Total Carbohydrate | 18.8 g | |
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| Dietary Fiber | 5.0 g | |
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| Sugars | 2.5 g | |
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| Protein | 4.6 g | |
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| Vitamin A | 1.2 % |
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| Vitamin B-12 | 0.0 % |
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| Vitamin B-6 | 5.5 % |
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| Vitamin C | 2.4 % |
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| Vitamin D | 1.8 % |
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| Vitamin E | 5.9 % |
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| Calcium | 3.7 % |
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| Copper | 11.3 % |
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| Folate | 5.8 % |
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| Iron | 7.9 % |
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| Magnesium | 11.8 % |
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| Manganese | 40.6 % |
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| Niacin | 7.4 % |
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| Pantothenic Acid | 4.2 % |
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| Phosphorus | 9.5 % |
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| Riboflavin | 4.1 % |
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| Selenium | 18.2 % |
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| Thiamin | 6.2 % |
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| Zinc | 5.7 % |
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