Healthy Chocolate Cupcakes
Looking for a deliciously healthy chocolate cupcake? This cupcake is date-sweetened for a naturally refined sugar-free treat. It also includes the option to use gluten-free flour, or sneak in some extra vegetables! See the sections above for details.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 cupcakes 1x
- Category: Desserts
- Diet: Gluten Free
Ingredients
Units
Scale
- 1/2 lb Medjool dates (about 12 large dates)
- 1 cup milk
- 1/4 cup butter
- 1 3/4 cups flour (see section above for GF option)
- 3 Tbsp cocoa powder
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1 tsp vanilla
- 1 cup of grated beets (optional, see section above for details)
Instructions
- Preheat the oven to 350 F (18o C).
- Split the dates in half and remove the pits. Combine the dates with the milk in a small saucepan. Bring to a boil and simmer until the dates are mushy (about 5 to 10 minutes). Remove from the heat and stir in the butter.
- Puree the dates into a smooth paste. I find this easiest using a stick blender.
- Mix the dry ingredients in a large bowl. Add in the eggs, vanilla, and date puree. Stir until just combined. Stir in the grated beets, if you’re adding them.
- Divide the batter into a prepared muffin tin or cake pan.
- Bake until a cake tester comes out clean. It will take approximately, 18-20 min for cupcakes or 25-30 min for a cake.
- Allow to cool, then frost with a jam-sweetened cream cheese frosting. (I used homemade plum jam cream cheese frosting for the cupcakes in the photos above).
Notes
- This is not a very sweet treat. If you find it needs a bit more sweetness, dust with icing sugar after baking.
- This recipe will make 18 cupcakes
or two 8-inch round cake pans
.
or 
.Keywords: layer cake, cream cheese frosting, kefir frosting, party, birthday, sugar free, healthy, beet, chocolate, zucchini, carrot