Monday, January 25, 2010

CHOCOLATE CUPCAKES


Valentine's Day cards and chocolates are in the stores already! There must be a massive corporate conspiracy to get all North Americans to buy and eat all the sugar and grains in all the stores, regardless of what they will do to our health, as long as there is a profit for the sugar and grains companies! This calls for a revolution! Sugar-free, grain-free chocolate cupcakes.
Enjoy.
Ingredients:
 2 cups pecans
• 1/3 cup cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 eggs
• 1/2 cup (I stick) butter, melted
• 1 teaspoon pure vanilla extract (no sugar - check the label)
• Stevia equivalent to approximately 1 cup of sugar, or to taste
• 1/2 cup water (or unsweetened almond milk – I use the chocolate flavor) (You could use coffee.)

Preparation:
Heat oven to 350 F. Line a muffin tin with silicone cups or paper liners.
1) Process pecans in food processor ‐ pulse until they are meal, not quite as small as corn meal.
2) Add the rest of the dry ingredients and pulse again.
3) Add the wet ingredients and process until well‐blended.
4) Separate into muffin cups and bake for 20 to 25 minutes. The exact time will vary with the pan. Start checking at 20 minutes. When you can smell them baking, it is a good time to start checking for doneness. When toothpick inserted in center comes out clean, the cupcakes are done.
p.s. If you are not a fan of chocolate, there is a basic Almond Flour cupcake recipe in GOOD FOOD. This will give you a "vanilla" cupcake result.

20 comments:

  1. Hi Lin:
    These look yummy! Can't even tell that they're so healthy. Will be trying them sometime soon, for sure.
    I was wondering if you have posted, or can post, the "chocolate" brownie that you once served at one of your pool parties though--its "secret" ingredient was either dates or prunes--can't remember which one--but no could guess that they were in there--we all thought it was pure chocolate heaven!
    Thanks,
    Kathy Roberts

    ReplyDelete
  2. It was dates. We dont make that one anymore, though, because dates are extremely high sugar. I do hope to have a "Maximized" brownie recipe perfected before long.

    ReplyDelete
  3. oh, too bad--thought it was one of the recipes perhaps--but even though dates are high in sugar, it's a natural fruit sugar--maybe not on the healing diet, but what about if you're trying to eliminate refined sugars and looking for a substitution in that regard?--do you still have the recipe available?
    Kathy

    ReplyDelete
  4. Sorry, Kathy. I don't have that recipe any more.
    :(
    Lin

    ReplyDelete
  5. thanks anyhow Lin!
    Kathy

    ReplyDelete
  6. Lin- I made these today and they are so awesome. I was doing a test run for a patient who ws asking for a cupcake recipe. Thank you so much for the recipe. I love it. I hope you don't mind me linking it up to my blog. Like BJ, we have a weight loss challenge going on and I'm sure they would appreciate this special treat. Love them.

    ReplyDelete
  7. Happy to share the recipe. Enjoy.
    I should name them "Lin Hardick's Amazing Cupcakes" - Provide Gourmet Meal Ideas, and what do people want? Cupcakes.

    ReplyDelete
  8. Hey, I'm wondering if we can eat this while on the advanced plan?

    ReplyDelete
  9. Lin,
    What kind of stevia do you use for this recipe? I have the powered New Roots brand and I don't need to use very much to sweeten.

    ReplyDelete
  10. I use a powdered concentrated stevia - KAL brand or NOW brand. In general with these two, 1/4 teaspoon = 1 cup sugar sweetening power. I then TASTE the batter and add a tiny bit more if necessary. Be sure the stevia you use has no malto dextrine (maltodextrin) in it - this turns to sugar once you eat it.
    Enjoy.

    ReplyDelete
  11. MMMMMMMM,...What more can I say???

    ReplyDelete
  12. Can you substitute walnuts for pecans, since the walnuts are not high in omega 6? Or could you sub flax meal? Thank you.

    BTW - I am loving your site. I had been moving to a grain free sugar free diet on my own and had no idea there would be delicious things I could make.

    ReplyDelete
  13. I have another question. I wondered if I could juice an apple and use that liquid instead of the 1/2 cup water. Would that then be sweet enough to not warrant the use of stevia? I like stevia, but it gives me a slight headache. Thank you.

    ReplyDelete
  14. Walnuts, yes. Flax meal, not here.
    Glad you are enjoying the blog. There will be some new surprises when I return from holidays.
    Enjoy.

    ReplyDelete
  15. Stacy, I just realized that I missed one of your questions. (You have probably answered it for yourself by now. So sorry.)
    I have never tried apple juice instead of water to sweeten a recipe. The main reason I have not done this is that the only apples which are "ok" on the Advanced Nutrition Plan are Granny Smith apples, and they are somewhat tart tasting.
    But I am always interested in what others have discovered - let me know!
    Enjoy.

    ReplyDelete
  16. these are to die for...better than any regular chocolate cupcake i've ever had. thank you!! and i can't help but thinking they would be amazing with cheesecake swirled in....do you have any recipe by chance for a sweet cream cheese that we could mix in with the chocolate cupcakes? thanks so much!
    -Cindy

    ReplyDelete
  17. Cream cheese is not, to my knowledge, included in the Advanced Plan. I am not sure about the Core Plan, but I have my doubts there, too. Glad you enjoy the basic recipe. You know you can "frost" the cupcakes with the "Chocolate Truffles" recipe, because it is simply a ganache recipe, and it IS ok for the Advanced Plan.
    Enjoy.

    ReplyDelete
  18. How many regular sized or mini cupcakes do these make?

    ReplyDelete
  19. This recipe makes 10-12 regular cupcakes, and would probably make 20-24 mini cupcakes.
    Enjoy.

    ReplyDelete