Tag Archives: chocolate cupcakes

Chocolate Cupcakes with Frosting

Chocolate Cupcakes. This recipe is from Zabar’s in New York City.

2 extra-large eggs, at room temperature
½ teaspoon pure vanilla extract
⅓ cup unsweetened Dutch-process cocoa powder
1 cup whole wheat pastry flour
1 teaspoon baking soda
¼ teaspoon kosher salt
6 tablespoons (3/4 stick) Earth Balance Vegan Buttery sticks, at room
temperature, plus extra for greasing the pan (can substitute unsalted butter)
1 cup dark brown sugar (can use coconut sugar)
⅓ cup sour cream (I used reduced fat in the video)
½ cup cold coffee or water

Peanut Butter Chocolate Chip Cupcakes

Peanut Butter Chocolate Chip Cupcakes

If you love peanut butter and chocolate, you’ll love these cupcakes.  Really!  You will.  I topped it off with chocolate buttercream icing, chopped peanuts, and a drizzle of my clean eating chocolate syrup

1 cup all-purpose flour
1 1/2 teaspoons double acting baking powder
Pinch salt
1/2 cup firmly packed dark brown sugar
1/4 cup chunky peanut butter
3 tablespoons unsalted butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 cup milk
1/2 cups semisweet chocolate chips

Top with

Swiss Merengue Chocolate Buttercream icing
Chopped Peanuts
Homemade Chocolate Syrup



Chocolate Souffle Cupcakes with White Chocolate Mint Cream

This is a gluten free recipe as there is no flour of any kind needed. In the above  video, I show you how to clean up this recipe a little bit.

Makes about 10 cupcakes

Make  the White Chocolate Mint Cream first and while that is chilling, bake the cupcakes

White Chocolate Mint Cream
2 ounces (56 grams) white chocolate, finely chopped
3 ounces heavy whipping cream (or you can use coconut cream)
1/8 teaspoon peppermint extract (always use pure extracts.  NEVER use artificial anything in your baking)

Chocolate Soufflé Cupcakes
6 ounces (170 grams) bittersweet or semisweet chocolate, chopped (I preferred this with bittersweet)
6 tablespoons (3/4 stick) (86 grams) unsalted butter, cut into pieces (or one of the healthy substitutes on the market.  I use either Earth Balance Vegan Buttery Sticks or Smart Balance brands.)
Heaping 1/4 teaspoon (1 gram) espresso or instant coffee powder
3 large eggs, separated
6 tablespoons (97 grams) sugar, divided (For a healthier version, use coconut sugar)
1/4 teaspoon salt
1 teaspoon vanilla extract