Secret Ingredient Chocolate Cupcakes
Servings 24 cupcakes
Ingredients
- 1 1/2 cups whole wheat flour* I use freshly ground flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 2 cups frozen cauliflower, thawed
- 2 eggs
- 2/3 cup honey
- 1 tablespoon natural vanilla
- 1 cup laban, or milk
- 1/4 cup melted butter or coconut oil
Instructions
- Preheat your oven to 175°C (350°F). Line your muffin pan and set to the side.
- Combine the flour, baking soda, baking powder, salt, and cocoa powder in a large bowl. Mix well.
- In a blender, combine the thawed cauliflower, eggs, honey, vanilla, laban/milk, and melted butter. Blend until smooth.
- Add the blended mixture to the dry ingredients and mix until just combined. If the mixture seems dry (depending on the density of your flour), add a bit more laban/milk.
- Fill each muffin cup almost full, and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.*
- You can make a cake instead of cupcakes, and bake for about 30 minutes.
Notes
Top these cupcakes with your favorite frosting. Here I used a simple chocolate frosting made of 1 cup lebneh (or cream cheese), 1 teaspoon vanilla, 2 tablespoons unsweetened cocoa powder, and 1/2 cup organic powdered sugar (icing sugar).