My hard work is finally starting to pay off, especially with all the good things that are coming my way recently. One of them is that I got a promotion a month ago at work, yay! I can’t think of any other way to celebrate the good news than with a nice chocolate cupcake 🙂
I haven’t baked any treats for a while, especially cupcakes, so the ingredients that I had on hand were really limited. Luckily, I came across this recipe from Divine Sustenance, and I happened to have a majority of the ingredients in my kitchen!
I made a few small changes to the recipe, namely the egg whites because I coincidentally finished my egg whites this morning, so I used a chia seed & water in place of the egg whites. With every teaspoon of chia seed you use, add in two tablespoons of water. Let it sit for a few minutes then mix for about 20 seconds before adding it to your mixture.
Baked for 35 minutes at 350 F and the result:
Delicious, moist chocolate cupcake!
I normally find coconut flour too drying, but not with these cupcakes! They are so chocolatey and not at all too sweet.
Sorry this is such a short post! It’s really quite a last minute decision to do some baking… I was actually trying to prep my meals for the next day but I ended up baking some treats instead. Oops…
Happy Baking! 🙂
If you remember my first post, I had mentioned my plans to pair Nutella frosting with the chocolate cupcakes I had planned to bake for an early Christmas gathering with my friends. The results of that combination didn’t turn out as well as I had hoped.
During my previous grocery run, I picked up a box of gluten free Betty Crocker chocolate flavored cake mix for the cupcakes. Normally, I prefer to bake things from scratch, just because I love the feeling of not knowing how my final product will turn out, but it has been a long time since I baked cupcakes, and knowing my friends will be tasting them, I had to take the safe route!
Check out the chocolatey goodness!
The cupcakes turned out great, the problem was the frosting.
Using Gimme Some Oven‘s Nutella Cupcake recipe, I opted out of putting Nutella in my cupcakes, and used my jar for the frosting instead. Perhaps my tastes have changed, but before I have even finished adding half of the recommended four cups of powdered sugar, I already found the frosting to be way too sweet! Even a Nutella addict like myself couldn’t eat more than one bite of this stuff. Perhaps I should have made Nutella cupcakes instead, or nutella cookies? Those turned out pretty well the last time I made them. If anyone has tried making Nutella frosting, please let me know if I’m doing something wrong!
I’ve been bitten by the baking bug again!
My plan for this Friday is to bake some delicious chocolate cupcakes then top them with Nutella frosting, but I couldn’t wait, so now I am crouched on a chair in the kitchen, writing this post while waiting for my delicious batch of chocolate chip cookies to finish. I won’t lie, it has been a real challenge to stick to clean eating, especially during the Christmas season, where sweets and treats seem to be lurking in every corner. I was lucky enough though, to come across this easy cookie recipe from The Food Lovers Primal Palate. I normally don’t visit this website for grain free treats, but I have a feeling things might change very soon.