“Hey! You made these before!” (See Jan 11, 2012 post.) Oh wait, these are chocolate. Chocolate Almond Cupcakes with Almond Butter Buttercream. I have to go into work on a Saturday, so just thought I’d make it a bit sweet with some cupcakes for my fellow co-workers.
Chocolate Almond Cupcake
Makes 12 cupcakes
1 c almond milk
1 tsp apple cider vinegar
3/4 c sugar
1/3 c canola oil
1 1/2 tsp almond extract
1 c all-purpose flour
1/3 c cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
-Whisk almond milk and vinegar together and set aside to curdle.
-Add sugar, oil, and extracts, then beat.
-In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Add to wet mixture and beat till smooth.
-Pour into liners and bake for 18 to 20 minutes @ 350 degrees F.
A friend of mine is on an anti-candida diet, which means no/low sugar including carbs. So what do you do when you have a sweet craving? She is allowed to have unsweetened chocolate so I’ve adapted this chocolate recipe (and changed the name) from The Candida Diaries to fit both our needs and preferences. Don’t be fooled! These were actually quite tasty and this entire plate has approximately 3 grams of sugar!
4 oz unsweetened chocolate like Ghirardelli 100% Cacao
3 packets of Stevia
6 oz coconut milk
1/2 teaspoon cinnamon
1 teaspoon finely ground (decaf) espresso
1/4 teaspoon fine grain salt
Procedure: Lightly grease an 8x8 pan. Line with parchment paper (very important if you ever want to get this cake out of the pan!) and set aside. In a medium pan, melt the chocolate over gentle heat. Add Stevia to taste. In a separate medium pan, heat the coconut milk over gentle heat. Stir in the cinnamon and the espresso. When the coconut milk is very warm, remove from heat and stir in the salt. Pour the chocolate into the coconut milk, and very slowly and steadily stir until everything comes together smoothly. Make sure the components aren’t at all separate. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight. When ready to serve, remove from the pan. Divide the chocolate sheet in half and cream one side with almond butter, then place the second half on top to form a sandwich. Slice into 8 petite sandwich squares and dust with a bit of cocoa powder.
My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 69!
Enjoy a Hot Cup of Cocoa
What you need: Chocolate Cupcake Chocolate Cream Cheese Frosting Marshmallows Cup or Mug
Chocolate Cupcake Recipe (Makes 12 Cupcakes) Ingredients: 1 cup soy milk 1 tsp apple cider vinegar 3/4 cup granulated sugar 1/3 cup canola oil 1 1/2 tsp vanilla extract 1 cup all-purpose flour 1/3 cup cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Directions: 1) Whisk soy milk and vinegar together and set aside to curdle. 2) Add sugar, oil, and vanilla extract into soy milk mixture. 3) Mix dry ingredients together in a bowl. 4) Add dry mixture to wet mixture. 5) Pour combined mixture about 3/4 of the way into cupcake liners. 6) Bake for 18 to 20 minutes at 350 degrees F.
Chocolate Cream Cheese Frosting Recipe Ingredients: 1/4 cup nonhydrogenated shortening 1/4 cup cream cheese, softened 2 cups confectioners’ sugar 1 tbsp of cocoa powder 1 tsp vanilla extract Directions: 1) Cream together shortening and cream cheese. 2) Add confectioners’ sugar in 1/2 cup batches. 3) Add vanilla and cocoa powder. 4) Mix until smooth and creamy. 5) Spread on tops of cooled cupcakes!