Chocolate is my guilty pleasure. I don’t know anyone who doesn’t like this food of gods. And seriously, we really wouldn’t be friends if you didn’t like chocolate. I mean what would we talk about if not how delicious that latest dark belgian chocolate gelato flavour is! It’s a deal breaker in my books. I have managed to convert the health obsessed AS to a chocolate connoisseur too. True story that one.
So anyway, with the weekend approaching my obsession to bake some chocolatey goodness was increasing. But since, I am trying to cut out all refined flours and sugars from our diet, the traditional tested cake recipes were a strict no-no. I spent the better part of the day searching the internet for a healthy chocolate cake recipe and finally found one on The Healthy Chef Blog. It’s a simple recipe and most of the ingredients are pantry staples for me. It’s quick to make and only dirties one bowl. I love one bowl mix recipes. Also, I never end up buying Almond meal, I usually grind up whatever nuts I have, walnuts, pecans, almonds, or brazil nuts, or maybe a combination of them, and use it. The results have always been good. Just be careful to blitz the nuts to a powdered consistency. It also helps, to refrigerate the nuts before blitzing them, to avoid them from turning into butter.
These cupcakes are gluten-free and sugar free and are absolutely delicious. Plus, they are ready in under 45mins including prep time. They are really chocolatey in taste and I added some additional dark chocolate chips while baking to give it more oomph. These cupcakes are more of an adult taste as they are not too sweet, and chocolate dominates the flavour with the nut meal. With a little frosting on top, and a side of berry sauce or vanilla ice-cream, these would be perfect as desserts. I like them plain with my coffee in the morning, and AS is a happy man for these lunchbox treats. So here’s the recipe for, ‘Healthy & Gluten-free Dark Chocolate Cupcakes’.
Healthy Dark Chocolate Cupcakes