My infinite love for chocolate has me always begging for more ways to make tasty and healthier chocolate treats. These are my most brilliant treats yet!
Two words: Secret Ingredient.
I’ve used black beans many times in my cupcakes and that always seems to make the most moist cakes. But, this time I used an entire head of cauliflower!!! Also there is only 1/3 cup of sugar in the cupcakes making them mildly sweet, but when topped with the coconut cream chocolate frosting, these cupcakes are all things good.
Because cupcakes always need a little decoration, I decided to make little chocolate bridges to top them with. I used the same method as this forest cake. Nice and easy!
For one, the bridges are in preparation for Charleston’s Cooper River Bridge Run that is in 2 weeks and two because my husband and I are weird. Let me explain.
To decompress at night, we like to watch one episode of a tv show on Netflix. (No commercials, just how we like it!) We’ve seen all 18 seasons of Top Gear (UK), most episodes of Build it Bigger and World’s Toughest Fixes and every episode of Clifford The Big Red Dog… because Liam loves that show. It’s only natural that we’d gravitate toward the engineering shows considering my husband studied mechanical engineering in college. Me being the math nerd makes us just a little geek couple!
So rounding out my train of thought, we love engineering and car shows (and dog cartoons?). They are like big science experiments…just like my cupcakes. You see? It all makes sense now. I am a just one big mad chocoholic scientist.
End of story.
Now, go experiment with these cupcakes in your kitchen!
Healthier Triple Chocolate Cupcakes
adapted from Sixtyone45
- 1/2 cup whole wheat flour
- 1/2 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup cocoa powder
- 1/3 cup brown sugar
- 1/2 cup milk
- 2 1/2 cups steamed and cooled cauliflower, packed
- 1 egg
- 1 tablespoon vanilla extract
- 3 tablespoons refined coconut oil or olive oil
- (frosting) 2 cups semi sweet chocolate chips
- (frosting) 1 cup coconut cream (I used TJ’s)
- (decor) 1/3 cup high quality dark chocolate, melted
- Preheat the oven to 350°F. Line a 12 cup muffin pan with paper liners and and spray with cooking oil.
- In a large bowl, whisk the flours, baking powder, baking soda, cocoa powder and brown sugar together.
- Blend the milk and cauliflower together until puréed. Pulse in the egg, vanilla and oil until combined.
- Stir the wet ingredients into the dry ingredients. Scoop evenly into the prepared muffin pan.
- Bake for 25-30 minutes or until a cake tester comes out clean.
- Allow the cupcakes to cool for 5 minutes before removing from the pan and placing on a wire rack to cool completely.
- To make the frosting, microwave the chocolate chips in a large bowl at 20 second intervals until melted, stirring in between. Beat in the coconut cream. Freeze or refrigerate for a few minutes, beating in between until it’s the consistency of thick frosting. Decorate the cupcakes as desired. I used the same method as this forest cake to make the chocolate bridges.
Servings: 12 cupcakes