These guilt free chocolate cupcakes are loaded with all things wholesome and good. They take just a few minutes to make and are the perfect indulgent treat when that mid afternoon chocolate craving hits.
I’ve used almond flour in this recipe which makes these cupcakes gluten free and deliciously moist. Using olive oil or macadamia nut oil adds a lovely flavour that compliments the cocoa and they are both rich in good heart healthy monounsaturated fats.
Serve as they are or dollop them with a healthy chocolate mousse or my favourite topping dulce de leche (Look at my healthy recipe of this amazing Brazilian desert).
What's great about cocoa is that it is not only delicious but also rich in magnesium, iron, copper, manganese, riboflavin and essential micronutrients, helping us to nourish our body.
The high flavenoid content of cocoa has been scientifically linked to a reduced risk of heart disease, stroke and diabetes. Cocoa contains theobromine that boost endorphins and increases mental alertness. Olive oil is my number-one favourite and I use it liberally in all types of cooking.. A splash of vanilla helps relax the nervous system and enhances mental performance.
Ingredients (Makes 12 cupcakes)
1 ½ cups almond meal
¼ cup pure 90% Chocolat or cocoa powder
1 teaspoon gluten free baking powder
2 organic eggs
2 teaspoons vanilla extract or 1 teaspoon of vanilla paste
¼ cup olive oil or macadamia nut oil
¼ cup milk of your choice
2 tablespoons raw honey or organic maple syrup
Method
Preheat oven to 160 C/320 F.
Combine almond meal, Chocolat and baking powder.
Add the eggs, oil, vanilla, milk and honey then mix well to form a smooth batter.
Spoon into 12 small individual cupcake tins.
Bake for 25 minutes until puffed and cooked through – make sure not to overcook.
Serve alone or topped with ganache, with dulce de leche (my favourite).
Dulce de leche topping (Brazilian speciality - Healthy version)
Ingredients
1½ cups medjool dates, pitted (regular dates work fine too if using a power blender, otherwise pre-soak first)
1¼ cups agave (or liquid sweetener of your choice, like maple syrup, coconut nectar, etc.)
¼ cup coconut butter (also known as coconut manna)
¼ cup cashew butter
½ tbsp pure vanilla extract
1 tbsp lemon juice
¼ cup warm water
2 tbsp carob powder
1 tsp unsulphured blackstrap molasses
¼ tsp salt (or more if you like salted caramel)
Method
Blend all ingredients together for a few minutes until smooth. Thin out with a bit of water if using as a drizzle. Enjoy!
Notes & Inspiration
Hazelnut flour can also be used in place of the almond meal.
For nut free cupcakes substitute almond meal for ¼ cup coconut flour, increase eggs to 4 in place of 2 and add another tablespoon honey or maple syrup.