If I had to choose one food item to make everyone happy, I would choose chocolate cupcakes. And if this food item was healthy, it would only be more perfect than perfection itself.
These vegan and optionally, gluten-free chocolate cupcakes are made with no sweetener. Avocado ( which no one can taste) is used in place of fat. For the frosting, you have two options: vegan or not. I served these cupcakes to some kids with nut allergies, so I had to go the organic dairy route, which was pretty sublime, but vegan version is just as good.
The only thing to remember while making these cupcakes, is the fact that it’s important to use high quality raw unsweetened cocoa powder. It really does change things in this recipe. Sunfood.com sells great raw organic cocoa powder.
I sometimes get asked if Stevia can be substituted for simple sugar. Yes, it can be. Add 2 tablespoons of sugar to the cupcake batter and taste it for sweetness. Add another 2 tablespoons to the frosting and taste. Add more, if needed. If you are using syrup to sweeten the cupcakes, do not use water in the cupcake batter.
vegan and optionally gluten-free, soy-free
1 cup whole wheat or spelt flour or gf flour mix
1 teaspoon Baking powder
3 packets Stevia powder
pinch Sea salt
2 tablespoons Olive oil
1/4 cup Water
1/4 cup raw cacao powder
1 Ripe Banana, mashed
1 Ripe avocado, mashed
6 squares dark chocolate ( at least 72%
Preheat the oven to 350 degrees F.
In a large bowl, mix the flour with the baking powder. Add all other ingredients, except for the squares of dark chocolate. Line muffin tin with baking cups. Fill each cup to 3/4 full. Stick a square of chocolate into every cup and bake for 15 minutes.
Allow to cool and frost with one of the following frostings: