For my boyfriends birthday I decided to try to come up with a special treat for him. On this page, you will find the results of the treat haha. These are a bitter sweet, moist, cakey little thang. Very rich in flavor with a subtle hint of peanut butter, thanks to the frosting!!
And only 141 Calories per cup cake with 23C 3F 9P
I was very happy with how they baked and turned out. The cup cakes almost come out of the oven with a shimmer to them, they truly are beautiful to look at. I loved pairing the darkness of the cupcake with chocolate frosting, the two items are very similar in tone so I was please with the monochromatic vibes.
I did use Dark Cocoa Powder for both the batter and frosting, which is who you can hold accountable for the deep and rich colors of these cupcakes, but is also to blame for the bitter sweet taste. I personally am one to enjoy bitter sweet chocolate so these where a great alternative for switching up the the usual cavity flavored cup cake.
Whats in the bowl…
¾ Cup Brown Rice Flour
½ Cup Truvia
¼ cup Dark Cocoa Chocolate powder
½ cup Chocolate Cake #Protizyme
1 tsp baking soda
½ tsp baking powder
1 cup unsweetened vanilla almond milk + 2 tsp white vinegar
1/3 cup black coffee
2 Tbs mashed (to death) avocado
1 Tbs non fat plain greek yogurt
2 tsp vanilla extract
2 Tsp SF FF Chocolate Pudding Powder
35 grams Chocolate Cake Protizyme
¼ Cup Dark Chocolate Cocoa Powder
¼ cup water (room temp)
120g Non fat plain greek yogurt
2 Tbs Dark Dreams @PeanutButterCo
1 ½ tsp Vanilla extract
Preheat your oven to 350
In a medium bowl, sift together the flour, turvia, cocoa powder, baking soda and baking powder.
In a separate bowl, whisk together the almond milk and vinegar for about 5 minutes
then in a medium bowl, combine your almond milk mixture with the avocado, yogurt, egg vanilla, and coffee
Combine your wet ingredients with the dry ingredients and whisk together
Poor into your lined cupcake pan, fill about half way.
Bake at 350 for 20 minutes
For your frosting, combine all dry ingredients in a medium sized bowl. Begin to work in the wet ingredients one at a time. Mix until smooth and fluffly. Wait until cupcakes are cooled to frost.
* For a sweeter frosting, trying adding 2 tbs of Pyure Stivia!
I just simply used a butter knife to blog out equal amounts of the frosting onto the cupcakes and spread the frosting high.