While indulging in sugary treats may be tempting, there are plenty of delicious alternatives that can satisfy your cravings without the added sugar. These delightful Coffee & Chocolate Cupcakes are not only sugar-free but also packed with wholesome ingredients, making them perfect for enjoying the season while maintaining a balanced and healthy lifestyle.
Complement these cupcakes with a creamy Chocolate Avocado Frosting.
Coffee & Chocolate Cupcakes
Try these delicious coffee flavored chocolate muffins.
Ingredients
- 15 Dates, finally chopped
- 1¼ cup Tiger nut milk (or milk of your choice)
- ½ cup Cocoa powder
- 2 Tbsp Chia seeds
- 1 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Sea salt
- 2 Egg whites
- ½ cup Unsweetened applesauce
- ¼ cup Low-fat buttermilk
- 3 Tbsp Honey
- 1 tsp Real vanilla
- 1 cup Steaming hot freshly brewed coffee
Instructions
1.) Preheat oven to 350 degrees Fahrenheit.
2.) Place 12 cupcake liners in a muffin tin.
3.) In a food processor, pulse dates until they are finely chopped and start to come together in a ball. Set aside.
4.) In a large bowl, whisk together flour, cocoa powder, chia seeds, baking soda, baking powder and salt until thoroughly combined. Add egg whites, applesauce, buttermilk, honey, vanilla and reserved chopped dates. Whisk together until combined and dates are well distributed. Add hot coffee and carefully whisk until thoroughly combined. Batter will be thin.
5.) Fill cupcake liners three-quarters full with batter.
6.) Bake for 25 to 30 minutes or until a wooden toothpick inserted in center of one cupcake comes out mostly clean. Let stand five minutes then remove cupcakes to a wire rack to cool.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 160Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 301mgCarbohydrates: 18gFiber: 3gSugar: 12gProtein: 5g
ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe. Under no circumstances will toscareno.com or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using toscareno.com and its content, you agree to these terms.
Chocolate Avocado Cake Frosting
Ingredients
- 2 Ripe Avocados
- ¼ cup Chocolate (70% or darker), melted – Green and Blacks is excellent and an ethical brand too
- 1 tsp Vanilla
- ¼ cup Maple syrup
- ¼ cup Milk of choice (e.g., dairy, coconut, almond, hemp, etc.)
- ¼ tsp Unrefined sea salt
Instructions
1.) Place melted chocolate, avocados, vanilla, milk, maple syrup and salt in food processor or VitaMix and process until smooth.
2.) Spread frosting on cooled cake or cupcakes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 1121Total Fat: 73gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 51gCholesterol: 15mgSodium: 681mgCarbohydrates: 117gFiber: 28gSugar: 77gProtein: 13g
ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe. Under no circumstances will toscareno.com or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using toscareno.com and its content, you agree to these terms.
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