So if you know me, you know I that I have baked quite a few unhealthy, super delish, sugary, buttery, rich, moist, chocolatey, oreo crushed… cupcakes. That’s just one of my many hobbies.. helping out at parties by bringing some desserts. I make my ride or die recipes, that I know are always going to turn out, and people enjoy them, so I stick with them and pull them out based on the occasion. I have been trying to change some of my favourite go-to recipes into healthier versions. Taking some of my ride or die recipes, doing some “Healthified” tweaks and going with it. So, this recipe is one of those.. and I know, I know, chocolate again! But I just cannot help myself! I need that fix every so often, don’t you? Now, I need to preface this post by saying, don’t be fooled by the name or the image.. this WILL NOT taste exactly like your typical sugary cupcake. So, try not to picture a sweet devil’s food cake before you bite into one of these… but it will taste like a healthier cupcake… cause that is exactly what it is! This is great for the little kiddies who think they’re getting a delicious cupcake but they’re stuffed with some goodness. It is all about balance! Their consistency is similar to a muffin so you can also make these without the frosting and they are equally good! But in true Cash fashion, I have added frosting to jazz it up a bit!
Cash Creations: “Healthified” Double Chocolate Zucchini Cupcakes
Prep Time: 20 mins
Cook Time: 30 mins
Creation: 10 mins
Total Time out of your life: 1 hour
NEED: Cupcake Pan
Makes: Approx. 10 cupcakes
Ingredients:
Chocolate Zucchini Muffins
- 1/2 cup coconut palm sugar
- 2 tablespoons semi-melted coconut oil (pop in microwave for 40 secs if solid)
- 1 tbsp xylitol
- 1 egg
- 1 tbsp of egg white
- 1 teaspoon vanilla extract
- 1/3 cup plain 2% Greek yogurt
- ¼ maple syrup
- 1 cup shredded zucchini (squeeze out excess liquid)
- 1/4 cup almond milk
- 1 cup oat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Optional: Top with 1 tbsp hemp hearts
ICING:
Chocolate Sweet Potato Frosting
- 1 medium cooked/steamed sweet potato
- ¼ cup cacoa powder
- 1/3 cup maple syrup
- ¼ cup almond milk
- 2 TBSP almond flour
- ¼ teaspoon salt
- 1 TSBP xylitol
Instructions
- Preheat oven to 350 degrees and line cupcake pan with foil baking cups (paper cups may stick)
- In a large bowl sift together the flour, cocoa powder, baking soda, and salt- Set aside
- Using a stand mixer (or a bowl & and a hand held mixer) beat coconut palm sugar, xylitol and coconut oil until completely combined.
- Add in the egg and egg white and beat again until combined.
- Toss in the Greek yogurt, maple syrup & vanilla extract and beat until combined
- Fold in the zucchini until it is fully combined.
- Pour in a 1/2 of the flour mixture and beat until just combined, then pour in half of the milk beating again until just combined. Repeat, ensuring that you’re scraping down the sides of your bowl to fully incorporate all of the ingredients.
- Scoop your batter into the cupcake liners, approx 3/4 full.
- Top off with some hemp hearts for added “healthified” love
**Some people don’t enjoy the stronger taste of hemp hearts but if you don’t mind it, add more! - Place the cupcake pan in your preheated oven and bake for approx. 15-17 minutes or until a toothpick inserted in the centre comes out clean.
- Allow your cupcakes to cool on a wire rack and wait anxiously to frost them!
Frosting!
- Using pre-cooked/boiled chunks of sweet potato, place in a really good blender or food processor. Blend until smooth.
- Add in your cacao, coconut oil, maple syrup, almond milk, almond flour, salt and xylitol and blend until completely smooth**
- Once cupcakes are cooled, scoop icing into a piping bag with a piping tip or spread onto the cupcake with a spatula
- Optional: If you want to jazz it up a bit.. add some cute sprinkles. A little sprinkle never hurt anyone, am I right?
- Store in an air tight container in the fridge for 3-4 days .. if they can last that long. I haven’t tried freezing them but if you think you might have to, freeze without the frosting. Left over frosting can serve as a yummy, ‘healthified’ pudding… just sayin’
**Icing Consistency, if it is:
– Too thick: add more almond milk
– Too thin: add more cacoa or almond flour (may need to then add a bit more maple syrup for taste)
ENJOY & Happy Foodie Friday!
xo
