CHOCOLATE CUPCAKES
HEALTHY CHOCOLATE CUPCAKES
These chocolate cupcakes are here to satisfy those chocolate cravings girlies. A moist, chocolatey cake topped with a thick and creamy dark chocolate icing.
Makes 12 Muffins
Prep Time: 20 min
Bake Time: 15 min
INGREDIENTS
2 flax eggs: 2 tbsp ground flaxseeds + 5 tbsp warm water, mixed and rested for 10 min
80g melted coconut oil or light olive oil
100g coconut sugar
2 tbsp maple syrup
150g Greek yoghurt (plant-based also works)
120g wholemeal spelt flour
30g cocoa powder
1 ½ tsp baking powder
1 ½ tsp bicarbonate of soda
1 tsp vanilla extract
pinch of salt
CHOCOLATE ICING
250g Greek yoghurt (plant-based also works)
2.5 tbsp cocoa powder
2.5 tbsp maple syrup
1 tbsp almond butter
2 tbsp melted dark chocolate
Optional: fresh berries and mint leaves to top
METHOD
Pre-heat the oven at 180C. Line a 12-hole muffin tray.
Make the flax eggs by mixing water and the ground flaxseeds and leave to thicken for 10 minutes.
Meanwhile, in a large bowl, mix the dry ingredients, including the flour, cocoa powder, baking powder, bicarb and salt.
In another bowl, whisk the oil, coconut sugar and maple syrup together. Add the flax eggs, yoghurt and vanilla. Mix well.
Add the wet mixture to the dry ingredients, mix gently until the batter is smooth and spoonable.
Divide evenly into cases. Bake for around 15-20 minutes. Leave to cool on a wire rack.
To make the icing, whisk everything in a bowl and chill 20–30 mins before topping onto the cooled muffins.
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Per Serving (if 3) incl. optional ingredients
Calories: ~190 kcal
Protein: ~4g
Carbohydrates: ~ 22g
Fibre: ~4g
Fat: ~10g
Iron: ~1.6 mg
Calcium: ~90 mg
Potassium: ~200 mg
Magnesium: ~ 55 mg
Zinc: ~ 1 mg
Vitamin E: ~2.5 mg
Folate: ~35 µg
All values are an estimate.
These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.
