Chocolate Blackout Cupcakes

Chocolate Blackout Cupcakes

Prep: 45 mins
Bake: 25 mins
Makes 24 cupcakes, serves 12  

I highly recommend making this cake with the Grain-Free Flour Swap because it will give you the richest, densest, most chocolatey, gooey decadent result…which is what we’re all going for when making a “blackout” cake.  With that said, I made this recipe into cupcakes using the Whole-Grain Flour Swap and they are DIVINE especially topped with Chocolate Buttercream Frosting.  If you want a light fluffy whipped style frosting, use option #2 for the chocolate coconut frosting.  I grabbed this recipe online, made my Swaps along with a couple adjustments.  The boldest adjustment I made was using extra virgin olive oil to replace the canola oil in the original recipe.  I enjoy the flavor of olive oil but typically don’t mix it with my sweets.  I figured there was a lot going on in this recipe and light notes of olive oil might actually work in this case.  I was right, it’s a lovely addition and it was a total win at our dinner party.  *These MUST sit in the fridge overnight before serving, the texture and flavors change dramatically on this particular recipe...just trust me on this one;) 

Extra Virgin Olive Oil is a monounsaturated fat which reduces inflammation (almost as much as ibuprofen!), reduces risk for cardiovascular disease by improving the health of blood vessels and reducing LDL (bad cholesterol), protects against type 2 diabetes, protects against cancer and carries numerous other benefits.  When you add the potent health benefits of the flavonoids from cacao powder, this cake transforms into a real SUPERFOOD.   It’s a double WIN! Enjoy! 

Chocolate Blackout Cupcakes Comparison Chart  
Chocolate Blackout Cupcake 

Dry Ingredients:
2 cups Flour Swap
2 cups Sugar Swap
¾ cup Cocoa Powder
2 tablespoons ground flax seeds (or 2 more tablespoons Flour Swap)
1 teaspoon salt
2 teaspoons baking powder (double for Grain-Free)
½ teaspoon baking soda (double for Grain-Free)


Wet Ingredients:
4 Egg Swaps 
1 ¼ cups hot coffee (I used decaf)
⅔  cup Extra Virgin Olive Oil
1 tablespoon vanilla extract



OPTION #1 Chocolate Buttercream Frosting 

Ingredients:
2 ⅔ cup Powdered Sugar Swap
⅔ cup cocoa powder
½ tsp salt
⅓ cup Butter Swap
1 Tbsp vanilla extract
¼ cup plant milk


OPTION #2 Whipped Chocolate Coconut Frosting 

Ingredients:
1 can coconut whipping cream chilled overnight (or 2 cans chilled coconut cream, using only the white portion on top)
⅔ cup Powdered Sugar Swap
⅓ cup Cocoa Powder
3-4 pinches sea salt
2 teaspoons vanilla extract


Chocolate Blackout Cupcakes Collage

 

Directions:

Preheat the oven to 350 degrees.  Line muffin tins with parchment paper.  For cake, grease 5 mini cake pans (6” diameter each) and line the bottoms with a square of parchment paper to make them easy to release.

Mix dry ingredients well then use a hand mixer (or whisk) to incorporate wet ingredients.  Mix for 2-3 minutes until smooth batter is achieved.  Let the dough rest for about 5 minutes, then stir for one more minute.  Divide the batter equally between muffin tins or cake pans, then smooth the tops.  Bake cakes for 16-20 minutes (20-25 minutes Grain-Free).  Cupcakes bake for about 22-27 minutes (25-32 minutes for Grain-Free).  Remove from the oven and allow to cool completely on a rack before releasing the cakes.  Pro-Tip: A traditional toothpick test won't work when making these, bake for recommended times and know they will fully set in the fridge overnight...trust me on this!

Make the Chocolate Buttercream frosting by mixing the Powdered Sugar Swap, cocoa powder and salt in a bowl.  Make sure no lumps remain in dry ingredients, then add Butter Swap, vanilla and plant milk.  Use an electric hand mixer to whip until smooth consistency is reached adding plant milk a little at a time.  If you want more firm frosting, substitute melted coconut oil for some of the plant milk.  The coconut oil will firm in the fridge as it sets.  

Frosting Option #2: Make the coconut whipped frosting by emptying the entire contents of the COLD coconut whipping cream in a mixing bowl (or scoop the white/fatty portion out of the coconut cream cans) and use a hand mixer to whip the coconut cream until stiff peaks form, this takes a couple minutes.  If using regular coconut cream, you might need a couple tablespoons of coconut water for the whipping process.  The “coconut whipping cream” is designed as a stand alone ingredient and much easier to work with.  Once stiff peaks are formed, add the remaining ingredients and continue whipping until everything is incorporated and smooth.  

Build your cake by frosting in between each layer and then use a generous layer of frosting on top.  I grated a couple squares of good quality chocolate for decoration, you can also sprinkle with cacao nibs or shaved chocolate.  Transfer to the refrigerator to allow frosting to completely set.  *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging. Store covered in the fridge for up to 5 days.

Chocolate Blackout Cupcakes Nutrition Label



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