Healthy Chocolate Cupcakes

Healthy Chocolate Cupcakes

Well… healthier than normal cupcakes. Trick your kids into eating some veggies!

I read about beets being used in cakes to give it a red colouring- so I tried it out. It didn’t really turn out red- and it wasn’t perfect because I made it from scratch with a recipe I made up- since you have to take into account that when you add beets you are adding some water content. The very first time I made it I used a box cake mix and cut liquids in half and put about a cup of beets in. This time, for the recipe I made up, I also added zucchini. It isn’t perfect… but it works. I’ve got to try it a few more times with variations to perfect it. Makes about 40 cupcakes

 

Pre-heat oven to 350F. Bake cupcakes for 16-20min.

 

Wet bowl: Peel beets, chop into pieces that will fit into a food processor. Cut ends off zucchini, slice into quarters. Grate both the zucchini and beets in the food processor, then cook in a pot with the vegetable oil and coconut milk for 1hr on med heat, stirring every 5 min. Let cool until it is bearable to the touch. Blend in food processor until smooth (cooking it makes it easier to blend up into small pieces you won’t notice when eating the cupcake).

Add chocolate squares (it should still be hot enough to melt them) and mix in vanilla.

Mix in the egg once it has cooled to lukewarm (you don’t want the eggs to cook yet!). Set aside.

 

4 cups flour

1 ½  cup brown sugar

1 ½  cup white sugar

1 tsp salt

3 tsp baking soda

4 squared baker’s dark chocolate

1 cup coco powder

1 can coconut milk

2-3 eggs

3 tsp vanilla extract

2 large beets

1 regular sized zucchini

½ cup vegetable oil

½ tsp allspice

optional chocolate chips

 

Dry bowl: Mix flour, sugars, salt, baking soda, coco powder, and allspice in a bowl, mix well. Add chocolate chips.

Combine wet bowl with dry bowl, mix well. Pour into muffin trays with cupcake papers.

Bake, cool, top with cream cheese icing, and enjoy!