Decadent Fudgy Chocolate Cupcakes

Low-fat chocolate heaven!
Low-fat chocolate heaven!

Here’s a real treat: chocolate cupcakes!  This recipe is adapted from an actual Forks Over Knives approved recipe.  There is real sugar in it, and real chocolate, though I have reduced the amount called for in the original recipe.  The cupcakes are much lower in fat than traditional cupcakes, and they use whole wheat as opposed to refined flour.  There is no animal protein or cholesterol in them.  But make no mistake–this is no health food!  Rather it is a real, no-foolin’ cupcake.  And it is amazing.

Decadent Fudgy Chocolate Cupcakes

1 Cup boiling water

1/3 Cup unsweetened cocoa powder

1 & 1/2 Cups dried pitted dates

Pinch salt

1/2 Teaspoon pure vanilla extract

2 Ounces unsweetened chocolate

1 Cup unsweetened soy or other plant-based milk

1 Teaspoon apple cider vinegar

1/2 Cup dry sweetener (sugar, date sugar, or other)

1/4 Cup unsweetened applesauce

1 Teaspoon pure vanilla extract

1 Cup whole wheat flour

1/3 Cup unsweetened cocoa powder

3/4 Teaspoon baking soda

1/2 Teaspoon baking powder

1/4 Teaspoon salt

For the frosting:  Put the boiling water and 1/3 cup cocoa powder in a blender.  Blend on high for about 30 seconds until smooth.  Add the dates, 1/2 teaspoon vanilla, and pinch of salt to the blender.  Blend until smooth, stopping occasionally to scrape down the sides of the blender with a spatula.  Transfer the frosting mixture to an airtight container and let chill at least 3 hours, until it becomes firm and spreadable.

For the cupcakes:  Preheat the oven to 350F.  Have ready 12 nonstick or silicone baking cups or muffin pan.  Melt the chocolate in a small bowl in the microwave.  Set aside.

In a large bowl whisk together the soy milk and vinegar.  Let it sit for a few minutes, until curdled.  Stir in the dry sweetener, applesauce, 1 teaspoon vanilla, and melted chocolate.  In a separate bowl mix together the flour, 1/3 cup cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt using a fork.  Add the mixture to the wet ingredients, one half at a time, and beat until no large lumps remain. Scoop the batter into the prepared pan, filling each cup 3/4 full.  Bake for 18-20 minutes until a knife inserted in the center comes out clean.

Remove the pan from the oven and let the cupcakes cool for at least 20 minutes, then carefully run a knife around the edges of each cupcake to remove.  The cupcakes should be completely cool before frosting.  Use the back of a spoon or a rubber spatula to frost the cupcakes and enjoy!


One Comment Add yours

  1. alifemoment says:

    These cupcakes look amazing!

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