Chocolate Choc Chip Cupcakes

 

Schools back! Perfect one for the kiddies! But who doesn’t love a chocolate cupcake?! Well here’s a healthy option perfect for everyone in the family that’s full of goodness.

It’s sugar free so great for diabetics and gluten free for those who have gluten intolerance or gluten allergies.

It contains quinoa flour so its high in fibre and protein containing all 9 essential amino acids. 

The bonus of this recipe is for the icing you can choose if you want any or not. You can add sweetener by sprinkling on the top, make your own coconut oil flavoured icing, add cream and fruit or simply have nothing. You can also freeze and heat and have as a hot dessert or pack it in the kids school lunches as a cupcake. It tastes deliciously sweet regardless of how you eat it!

Freeze or eat fresh.

Serves 12.

Ingredients

  • 1 1/2 cups quinoa flour
  • 1 egg
  • 2 tsp baking soda
  • 1/2 cup cocao
  • 3/4 skim milk 
  • 1/4 cup organic Stevia sweetener
  • 1/4 cup plain Greek yoghurt
  • 1/4 cup sugar free maple syrup
  • 1 tbl extra virgin olive oil (2 for extra moist)
  • 1/4 dark chocolate chips
  • Optional: olive oil spray

Method

Preheat oven to 180 Degrees Celsius.

Sift flour, soda and cocao together into a large bowl.

Add the remaining ingredients to the bowl, besides the chocolate chips and mix well.

Once mix then add the chocolate chips and stir through evenly.

Prepare your muffin or cupcake tin by placing patty pans inside each hole. You can opt to spray oil the sides if you don’t have any. If you want to spray the patty pans on the inside to help mixture from sticking, you can do that too. But lightly. (I tend not to but I’m very careful when removing them from the paper).

Evenly divide the mixture among the 12 patty pans.

(Option; for an extra kick, you can stick 1 small square of chocolate in the middle if eating hot or planning to reheat so chocolate oozes out. Remember which ones have this as you don’t want to bite into a cold soft muffin and feel the hardness of the chocolate!).

Cook on 180 degrees Celsius on the top rack for 15-20 mins.

Prick with a skewer or knife and check it comes out clean. This indicates that they are ready.

When ready, remove from oven and allow to cool.

Add your preferred topping or icing.

Here’s one recipe for icing:

  • cocao or organic vanilla essence
  • 95g light cream cheese
  • 60-80g light Greek yoghurt

Best eaten in 2 days, may need heating after that as they may start to dry out. Store in an airtight container.

There’s going to be so many jealous kids in the playground or co-workers in the office with this one! 

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