Your Perfect Chocolate Cupcake.

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OMG. 

Omg omg omg.

I know, that’s a lot of OMGs. But I’m really excited to share this recipe with you. 

Because, cupcakes.

Fact: I’m a cupcake whore. They’re my second favorite treat, falling only just behind donuts ( tbc: old school donuts, none of that fancy shit thanks). But cake, frosting, all in one neat single-serving package? I’m in. 

To my great frustration, I’ve had a really hard time making over cake in general. Between trying to reduce the sugar, take the white flour out, and add something worth any nutritional value at all, and not end up with a dry, tasteless mess it’s been a battle that I’d been pretty sure I had not won.

I was about to surrender to Saints and Sinners forever (they kill it) when an idea came to me.

Once upon a time, I used to make a cheater cake that had become famous on the internet. It was like Duncan Hines boxed chocolate cake mix, sour cream, vegetable oil, eggs, heavy cream, milk chocolate chips, and jello pudding mix. While I was definitely garnering tons of praise/ adoration/ tears every time I made it for someone’s birthday, it was not exactly a high quality or clean situation. It may have made the very best cake I have ever had (and honestly if you’re in a no-f’s-given kind of mood, you can find the recipe here), but I still can’t bring myself to eat something quite so processed. 

However, this recipe popped into my head, and I knew this could be my shot at success, even if not fully from scratch (that's also the beauty of it, I think?). 

Lately, I’ve been seeing health bloggers absolutely rave about this Simple Mills cake mix all over the internet. It’s a gluten free, low glycemic situation made from 7 simple, clean ingredients, with only 8 grams of (coconut) sugar in a cupcake. I decided to amp it up with organic eggs, full fat plain yogurt (not Greek), full fat coconut milk, unrefined coconut oil, and extra dark chocolate chips. I found a pudding brand called Organics that has a decently clean ingredient list but unfortunately does contain (organic) white sugar -  but you can Google homemade pudding mix with cornstarch and reduce/replace with coconut sugar if you’re feeling crazy. Or, you can make this as is and just own it. 

Anyway, I was skeptical about whether or not these would turn out. I wasn’t at all impressed with the batter (usually my favorite part) and I was concerned that I would be wasting 15 bucks worth of ingredients if the coconut and almond flour in the cake mix absorbed too much of the moisture. So I baked these, waited for them to cool, and ate one - they taste exactly like the originals.

I mean, guys. You could never tell someone that these don’t have vegetable oil, white sugar (well, not very much), or grain and THEY WOULD NEVER KNOW. And they will love you very much if you bring these as a treat. 

Unfortunately, I can’t give these the #breakfastbitch stamp of approval because they do have more sugar (mostly coconut, but still) than most of the treats I come up with, but for a birthday, a treat, or an occasional indulgence? 

You. Must. Make. These.  

Here’s how:

Ingreds

  • 1 Box Simple Mills Chocolate Cupcake/ Muffin Mix 
  • 3 Organic Eggs
  • 1/2 c full fat coconut milk
  • 1 c full thick, fat yogurt - try to avoid any watery part (you can also use organic grass fed sour cream, I tested and both work fine) 
  • 1 tsp vanilla 
  • 3/4 c melted coconut oil 
  • 3 eggs, beaten
  • 1/3 box Organics chocolate pudding 
  • 1.5 C mini dark chocolate chips or ground dark chocolate (the darker the chocolate, the less sugar)
  • pinch of salt 

Frosting: I experimented with a few frostings, but the one I liked the best is TexanErin's Paleo Chocolate Frosting. (Link HERE) Use the darkest chocolate chips you can find to reduce sugar, and I agree that almond milk works best. Unlike most frostings without powdered sugar, you can actually pipe this if you let it cool for just enough time. 

Directions:

  1. Preheat oven to 350
  2. Mix all ingredients together in a large bowl
  3. Fill paper cupcake holders 3/4 of the way full (FYI - sometimes the chocolate chips will sink to the bottom - it’s ok, go with it) with batter and bake 15-20 minutes, or until a knife comes out clean (it may come out chocolatey if it hits chocolate chips, what you don’t want is batter sticking to the knife).
  4. Let cool completely, and frost with Paleo Chocolate Frosting. 

 

*NoTe: I've made these a few times while experimenting with ingredients and measurements, and occasionally the chips sink to the bottom - it doesn't matter a bit but the tops may sink in a tiny bit.