Healthy Test Kitchen
Chocolate Cupcakes
These cupcakes are chocolatey and decadent. Try them with my chocolate frosting for an extra special touch! They can also be baked into a chocolate bread loaf.
Yields: 12-16 mini muffins
Ingredients
1 cup flour
1/2 cup cocoa
3/4 cup pumpkin, applesauce, or banana (I used applesauce)
3/4 cup Greek yogurt
20 dates
1 egg
1 tsp vanilla (opt)
1 tsp baking powder
1 tsp baking soda
Instructions
1. Preheat oven to 350 degrees.
2. Mix pumpkin, dates, egg, yogurt, and vanilla.
3. Sift cocoa, flour, baking powder, and baking soda.
4. Add wet to dry.
5. Bake 15-25 minutes for cupcakes.
Nutrition Information (Based on 12 servings)
113 calories, 0.9g fat, 23.2g carbs, 3g fiber, 11.9g sugar, 4.4g protein
Inspired by Mouth Watering Foods
Notes: These don't rise very much. They have a dense texture that isn't perfect for cupcakes.
However, they taste great--but even better with my chocolate frosting!
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Chocolate Bread
These chocolate muffins are the perfect texture.
Yield: ~10 mini muffins
Ingredients
1 cup flour
1/2 cup cocoa powder
10 oz prunes (~40)- I wasn't a big fan of the prune flavor, so I also tried using 22 dates. It was way too sweet. I also tried it with 16 dates. That was approximately the right amount. It was the sweetness level of dark chocolate. Sort of had a coffee flavor. But tasted a tad dull--not as much chocolate flavor as I would have liked.
3/4 cup banana (~2)
2 eggs
2 tsp cinnamon
2 tsp baking powder
1.5 tsp baking soda
Instructions
1. Soak prunes until soft.
2. Preheat oven to 350 degrees.
3. Puree prunes and bananas. Add eggs.
4. Sift together flour, cocoa, cinnamon, baking powder, and baking soda. Stir in wet ingredients.
5. Bake 40-50 minutes for loaf or 20 minutes for cupcakes.
Nutrition Information (Based on 16 servings)
100 calories, 1g fat, 21.5g carbs, 3g fiber, 8.3g sugar, 2.9g protein
Notes: When I made it with dates, it did not taste like it had much flavor as first, but as I chewed it the flavor/sweetness came out. At least it is dairy free.
Chocolate Cake
This cake has a denser, drier consistency--a bit like chocolate.
Yield: 6 ramekins
Ingredients
1 cup dates (~24)
3 tbsp flour
3 tbsp cocoa
1/8 tsp salt
1.25 cups milk
3 oz unsweetened chocolate
1 tsp vanilla
1 egg yolk
6 egg whites
Sauce (I did not use):
1 tbsp butter
1/3 cup dates
1 tbsp flour
1/2 cup milk
1/2 cup bittersweet chocolate (~3 oz)
Instructions
1. Position oven rack in lowest position. Preheat oven to 425 degrees.
2. Blend dates, flour, cocoa, salt, and milk. Bring to a boil. Cook until thick. Add chocolate. Let cool. Add vanilla and egg yolk.
3. Beat egg whites to form stiff peaks. Fold into chocolate mixture.
4. Place in oven. .Immediately reduce temperature to 350 degrees. Bake 40 minutes.
5. For sauce: Melt butter. Add cocoa and flour. Whisk. Blend milk and dates. Gradually add in. Bring to a boil. Cook 1 minute. Remove from heat. Add chocolate.
Nutrition Information (without sauce)
267 calories, 10.4g fat, 37.2g carbs, 6g fiber, 25.9g sugar, 8.6g protein
Nutrition Information (with sauce)
477 calories, 20.6g fat, 65.4g carbs, 10.6g fiber, 47.4g sugar, 11.9g protein
Inspired by My Recipes, Cooking Light
Notes: Good when cold. Not good when warm--too souffle like.