Date attempted: 4/10/16
Recipe number: 20
Again in an effort to use up the baking ingredients in my kitchen I decided to make these “healthier” chocolate cupcakes that I found on buzzfeed. The key ingredient, cauliflower.
Review: I would probably not make these cupcakes again but 100% for sure would make this frosting again. I got some compliments at work when I brought these in for the cupcakes themselves but to me they’re not sweet enough to constitute a cupcake and they’ve still kinda got the cauliflower taste to them. that’s right you, read that correctly, there are 2.5 cups of cauliflower in about 16 cupcakes. So that means there are about 2.5 tablespoons of cauliflower in each cupcake. Interesting right? Next time (if there is a next time) I think i’d add a little more sugar and vanilla to kind of cut back on the cauliflower aftertaste. This frosting though is out of this world and i’d make it again in a second.
Remi’s Recipe (with modifications from chocolateandcarrots)
- 1/2 cup whole wheat flour
- 1/2 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup cocoa powder (can add some more if the batter doesn’t seem chocolate-y enough)
- 1/3 cup brown sugar
- 1/2 cup milk
- 2 1/2 cups steamed and cooled cauliflower, packed (target has awesome diced steam in the bag chopped cauliflower which worked well)
- 1 egg
- 1 tablespoon vanilla extract
- 3 tablespoons refined coconut oil or olive oil
- (frosting) 2 cups semi sweet chocolate chips
- (frosting) 1 cup coconut cream
- Preheat the oven to 350°F. Line a 12 cup muffin pan with paper liners and and spray with cooking oil.
- In a large bowl, whisk the flours, baking powder, baking soda, cocoa powder and brown sugar together.
- Blend (I used an immersion blender (best purchase ever) but a regular blender or food processor will work. You really just need something more than a traditional beater) the milk and cauliflower together until puréed. Pulse in the egg, vanilla and oil until combined.
- Stir the wet ingredients into the dry ingredients. Scoop evenly into the prepared muffin pan.
- Bake for 25-30 minutes or until a cake tester comes out clean.
- Allow the cupcakes to cool for 5 minutes before removing from the pan and placing on a wire rack to cool completely.
- To make the frosting, microwave the chocolate chips in a large bowl at 20 second intervals until melted, stirring in between. Beat in the coconut cream (i used a fork to beat it but i’m sure using an electric mixer would work better). Freeze or refrigerate for a few minutes, beating in between until it’s the consistency of thick frosting.