Thank you to Silk for sponsoring this post!
Health-conscious parents, the ultimate sweet deception has arrived.
You already know from previous posts that I regularly deceive my children. Yes, yes, I know. But it’s all out of love. I love my family more than anything else in the world and so I like to take good care of them. Fortunately I don’t have to twist my husband’s arm to eat healthy, he’s fully on board. My kids on the other hand…yeahhh. And that’s where the deception comes in.
Psssst, come here. Look at this cupcake. Soft, tender and moist with a glisteningly decadent, fudgy glaze. Can you guess what’s in it?
Well I’ll tell you: 100% whole grain flour, wheat germ (concentrated nutrients and fiber), coconut oil (none of that nasty vegetable or canola oil stuff), raw honey (no refined sugar), an entire cup of quinoa (the world’s healthiest grain), a large potassium-rich banana, and a whole cup of zucchini (vegetables, score!).
If someone were simply to describe this concoction to you, you probably wouldn’t feel too excited. But The Daring Gourmet has done it again!
Here, come a little closer and let me demonstrate. (*Chomp*) Just look at the texture. Can you detect quinoa or zucchini? Nope! And the crumb is irresistibly tender and moist.
And the best part, my kids didn’t have a CLUE!
Sweet, sweet deception.
Do you think I watched them devour these with a clear conscience, knowing they were chomping into 100% whole grains, wheat germ, coconut oil, raw honey, bananas, zucchini and getting a mouthful of protein-packed quinoa? Heck yes! And as soon as they turned their backs I clasped my fingers together and did my evil villain laugh.
And so, dear parents, here’s a healthy treat you can feel good about giving your kids. Perfect for dessert, snack, or sending with them to school. Just know their teacher may call you with a voice of alarm, “Mr. and Mrs. Wilson, my parent newsletter said a healthy snack.”
Then it’s your turn to grin with satisfaction. “Ms. Schmitz, they are healthy. Deceptively healthy. Deeeeeliciously healthy!”
Then you can add, “And if you’re a very good teacher to my child this year, I’ll bring you some.”
And of course who said these cupcakes were for kids only? These are for anyone who likes sweets but want to enjoy them without all the guilt. And so, dear adults, chomp on!
Okay, let’s get down to business.
Fortunately no one in my immediate family has dairy sensitivities, but I know many people who do, including some of my readers. As written, and depending on which chocolate chips you use, this recipe is dairy-free. (And if you’re vegan, you can use egg substitute for the eggs and an alternate sweetener instead of honey). Depending on your preferences you can either use regular chocolate milk or non-dairy chocolate milk. If you go non-dairy, SILK Cashew Milk is awesome (register on their site for coupons and recipes). Their new Chocolate Cashew Milk is hands down the best non-dairy chocolate milk we’ve tasted both for flavor and texture. In fact, it’s pretty hard to tell the difference.
Let’s get started!
In a medium-sized bowl, combine the spelt (or whole wheat) flour, wheat germ, baking soda, baking powder, salt and Dutch cocoa powder.
In a separate large mixing bowl, combine the eggs, honey and coconut oil. If the coconut oil isn’t already somewhat liquified at room temperature, microwave it for a few seconds but don’t add it to the eggs while hot. Beat the ingredients until combined.
How ripe the banana is determines how strong the flavor, so gauge that based on your personal preferences.
Add the mashed bananas and vanilla and beat until combined.
Pour in the SILK Chocolate Cashew Milk and beat until combined.
Add the cooked quinoa and zucchini.
Add the flour mixture and fold with a rubber spatula until combined. Don’t use an electric mixer for this. Fold just until combined, you don’t want to over-stir or the cupcakes won’t rise as well and will be dense.
Stir in the chocolate chips.
Your lusciously healthy batter is ready!
Line a cupcake tin with cups and spoon the mixture in 3/4 full.
In an oven preheated to 350 degrees F, bake for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Be careful not to over-bake or the cupcakes will be dry.
Remove the cupcakes from the pan and allow them to cool completely.
To make the glaze, combine the chocolate, honey, and coconut oil and microwave for a few seconds, stirring occasionally, until the chocolate is melted.
Satiny chocolate gorgeousness! It will be runny at first but firms up quickly.
Spread the glaze on the muffins, working quickly because the glaze will firm up. If it becomes too firm simply microwave for a few seconds.
If you’re making these cupcakes in advance, wait to glaze them just before serving. If you have any leftover, keep them refrigerated so the glaze stays firm.
- 2 cups spelt flour or whole wheat flour (I recommend spelt, an ancient grain that tastes like wheat but is milder, bakes up softer, and is more easily digested)
- ¼ cup wheat germ
- ¼ cup Dutch cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (vegan: use liquid egg substitute)
- ½ cup raw honey (vegan: use sweetener of choice)
- ½ cup coconut oil (heat until softened but not hot)
- 2 teaspoon quality pure vanilla extract
- 2 teaspoons vinegar
- 1 cup SILK Chocolate Cashew Milk (or regular chocolate milk)
- 1 large banana, mashed
- 1 cup cooked quinoa (be sure to rinse grains thoroughly before cooking or they will taste bitter)
- 1 cup shredded zucchini or other squash
- ½ cup chocolate chips
- For the Chocolate-Honey Glaze:
- 3 tablespoons raw honey
- 1 tablespoon coconut oil
- 3 ounces quality semi-sweet or dark chocolate, chopped
- Preheat the oven to 350 degrees F. Line 12-cup standard muffin tin with paper liners.
- Combine the first six dry ingredients in a bowl and set aside.
- In a large mixing bowl, beat the eggs, honey, and coconut oil until combined. Add the mashed banana, vanilla, vinegar and chocolate milk and beat until combined.
- Use a rubber spatula to fold the flour mixture into the wet mixture just until combined. Be careful not to over-stir or the muffins won't rise as well and will be dense.
- Stir in the cooked quinoa and zucchini. Stir in the chocolate chips.
- Fill the cupcake liners ¾ full and bake for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely.
- To make the Chocolate-honey Glaze:
- Place all the ingredients in a bowl and microwave, stirring occasionally, for a few seconds until the chocolate is melted. It will be runny at first but firms up very quickly. Spread on the cooled cupcakes. Work quickly when spreading glaze on cupcakes as the glaze will become firm. If it becomes too firm simply microwave for a few seconds.
- See NOTE about advance preparation.
This conversation is sponsored by Silk. The opinions and text are all mine.