Healthy Chocolate Cupcakes
Whilst in self-isolation the kids and I came up with this healthy chocolate cupcake recipe. They went down such a treat that the whole batch only lasted 24 hours, not even one left to freeze for another day.
Well ok, its not entirely new…it is based on our Gluten Free raspberry cupcakes, and we just pimped it up a bit to make it all deliciously chocolatey with raw cacao and chocolate chips
They are really easy to make as you just whack all the ingredients into a thermi or blender and cook. Perfect for the kids to make themselves if you can deal with it ending up everywhere that is. Me I struggle to deal, but I push through as believe cooking is such an important skill for my kids to learn and helps them foster an understanding of what real food is.
If you love this recipe be sure to check out some of our other Wholefood recipes….
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @blooming_mandala on Instagram. Cheers beautiful people!
Healthy Chocolate Cupcakes
Quick and easy chocolate cupcakes that are healthy, gluten-free, refined sugar-free and grain-free
Ingredients
- 3-4 medium Bananas
- 3 Eggs (organic and pasture-raised if possible)
- 80g Coconut oil or organic butter
- 150g buckwheat flour
- 70g Sweetener of choice (Honey, Maple syrup, Rice malt syrup, coconut sugar etc)
- 60g chocolate chips (plus extra 2 tbsp for the top)
- 30g raw cacao powder
- 2tsp Aluminium free baking powder
- 1tsp cinnamon
- pinch salt
- Splash of milk if required (dairy or plant-based)
Instructions
Themomix/Blender Method
- Pre-heat oven to 180C and line cupcake trays with baking cups
- If using, melt butter (or coconut oil if solid)
- Place all ingredients into the bowl (except the choc chips) and blend Sp6/30seconds, scrape down the bowl and blend again Sp6/ 5 seconds
- Add choc chips and blend on low Sp1/20 seconds, you only want to mix them in not obliterate them
- Fill cupcake trays 1/2 to 3/4 full
- Sprinkle additional chocolate chips on top
- Cook for 15-20 minutes, or until slightly firm to the touch
- Allow to cool slightly on a cooling rack before scoffing
Conventional Method
- Pre-heat oven to 180C
- If using, melt butter (or coconut oil if solid)
- Combine eggs, coconut oil/butter, mashed bananas and sweetener in a bowl until well combined
- Add buckwheat, baking powder, cinnamon, cacao, choc chips and salt and mix well
- Fill cupcake trays 1/2 to 3/4 full
- Sprinkle additional chocolate chips on top
- Cook for 15-20 minutes, or until slightly firm to the touch
- Allow to cool slightly on a cooling rack before scoffing
Notes
- This should be a fairly loose mix, so if you feel it is a bit thick add a splash or two of milk.
- These chocolate cupcakes freeze awesomely and make great lunchbox treats
DID YOU MAKE THIS RECIPE?
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2 Comments
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Looks delish! Is there another alternative to buckwheat flour that you’re aware of? Thanks!
Hi Emma,
These cupcakes would work with plain wheat flour, but be careful not to overwork the gluten if using a blender or thermi. Gluten-free flour blends would work also if you need gluten-free. I have not tried these flours with this recipe but buckwheat can be swapped out in equal quantities for wheat flour so should work. Would love to find out how you go with any substitutions.