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Topic: Golden Cupcakes with Super Dark Chocolate-Coconut Topping (Sugar-Free)  (Read 2028 times)
Tags for this thread: cupcake , recipe , coconut , dark_chocolate , sugar_free , featured_project  Add new tag
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« on: June 14, 2011 06:03:17 PM »

These bad boys were heavily inspired by the Peach and Nectarine Upside-Down Cake from the Green Market Baking Book.
So, I didn't use peaches or nectarine, thus these cupcakes are deemed "golden."  If I had the fruit on hand I am sure I would have actually followed the recipe.  I will not write out the original recipe, but will share my version.  The cupcakes are sweet, but not overly so.  If you are not used to a reduced/no-sugar diet and are expecting these to taste like those grocery-store pound cakes with buttercreme icing you will be disappointed.  However, if you want a yummy yet still pretty-healthy treat and are used to desserts without tonnes of sugar I think (and hope) you will enjoy these.

Golden Cupcakes: (Makes 10)
1 1/2 cups of flour (I used a mixture of quinoa, kamut, and all-purpose flour which made these more hearty.)
1 1/2 teaspoons of baking powder
3/4 teaspoon sea salt
1/4 cup of coconut oil (melted)
1/2 cup brown rice syrup
1 teaspoon vanilla extract
1 teaspoon freshly grated ginger (This can be omitted; it doesn't really affect the taste.)
2 eggs
1/2 cup of plain yogurt

1. Preheat the oven to 375 degrees Fahrenheit (for extra fun, do this without realizing there is a hunk of cookie dough on the bottom of the oven and proceed to fill the kitchen with smoke).  Line a muffin tin with muffin liners.
2. Mix the dry ingredients (flour, baking powder, and salt) in a medium-sized bowl.
3.  In a separate (larger) bowl, beat together the brown rice syrup, vanilla extract, coconut oil, and ginger.  I just used a whisk.
4.  Add the eggs one at a time, whisking after each one.
5.  Stir in the yogurt.
6.  Gradually add the flour mixture to the wet mixture, stirring well.
7.  Scoop the batter into the muffin liners and bake for 13-15 minutes.  The cupcakes are done when a toothpick inserted in the centre comes out clean.
8.  Allow to cool before applying the topping.

Super Dark Chocolate-Coconut Topping:
2 bars (2 ounces) of unsweetened baking chocolate (I used Baker's)
1/3-1/2 cup of milk (I used skim)
3 scoops  (3/32 tsp) of Stevia powder
1 teaspoon vanilla extract
1 teaspoon agave nectar
2/3 cup shredded (fine texture) unsweetened coconut
2 teaspoons hulled hemp seeds
garnish (optional--I used chia seeds and hulled hemp seeds).

**This is a very dark chocolate topping, add more agave nectar to sweeten it up some.

1.  Place the chocolate and half the milk in a microwavable bowl and cook for 1 minute on high (or until the chocolate is melted).
2.  Beat the mixture until smooth, adding the rest of the milk. 
3.  Add in the stevia, agave nectar, almond extract, coconut, and hemp.  Stir until everything is well-mixed.
4. Spread on cooled cupcakes, sprinkling with garnishes if desired.
5.  Eat.

For more pictures and links, hop on over to my blog:
« Reply #1 on: June 15, 2011 03:05:57 AM »

Mmmm. Dark chocolate topped cupcakes, drool.

Look twice, buy once. Nooooo
Look twice, decide I can make one instead.
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« Reply #2 on: June 15, 2011 11:29:42 AM »

Mmmm. Dark chocolate topped cupcakes, drool.

Yes.  Drool indeed.  Smiley
« Reply #3 on: September 04, 2011 10:34:10 PM »

those sound great! i may have to veganize and try them--though i haven't yet jumped on the stevia bandwagon for the topping.
« Reply #4 on: April 19, 2012 06:37:16 AM »

This looks gorgeous but I am not sure about the "baking" chocolate. Is unsweetened chocolate hared to find? I have the stevia and agave.
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« Reply #5 on: April 25, 2012 05:28:15 PM »

teapotty, where do you live?  Pure chocolate baking squares are usually in the cooking section in the grocery store.  You could also sub cocoa powder for the squares:

"To replace one ounce of unsweetened chocolate, use 3 tablespoons cocoa powder plus 1 tablespoon butter, shortening or oil. Dissolve the cocoa in liquid that is already used in the recipe."
--I got the above quote from this site:http://cookingquestions.myrecipes.com/2011/03/can-unsweetened-cocoa-powder-be-used-instead-of-unsweetened.html
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