Sunday, May 28, 2017

Chocolate-Infused Cupcakes - Gluten Free 2017

I love chocolate cupcakes/muffins.  Mine always are muffins, because I like the heavier ones. Light and airy isn’t for me.

I am looking at the ingredients I use more now than before, because I need to limit carbs.  But I am not giving sweets up entirely, so I will make the best ones that I can. Although the coloring is different, but the chocolate taste is definitely noticed.

SCHARFFEN BERGER  70%  to 82% Cacao Baking bars for baking are my preference over  chips. It’s that intense chocolate taste that I love.

A time saver is to mix brown sugar with regular cane and coconut sugar in equal parts to keep either from clumping.  It actually eliminates the need to measure when making cookies or cupcakes.

Chocolate-Infused Cupcakes - Gluten Free 2017

Dry Ingredients
1/4 cup natural almond flour
1/4 cup blanched almond meal/flour
1/4 cup cornstarch
1/4 cup Quinoa  flour
1/4 cup powdered milk
1 tsp xanthan gum
3/4 tsp baking powder (aluminum free)
1/4 tsp baking soda
1/4 tsp ginger
1/4 tsp cinnamon
1/2 tsp Authentic Foods Vanilla Powder
2 oz. shaved, chopped finely, Scharffen Berger chocolate

Wet Ingredients
5 tbsp butter with canola oil
2 tbsp Pyure stevia  (granulated)
1/4 cup sugar mix(equal parts brown, white and coconut)
2 large  eggs
1/4 cup water

Add In
1/4 cup mini chocolate chips, optional


1. Whisk all of the Dry Ingredients together, set aside

2. Preheat oven to 350°F. Line  muffin cups with paper liners.

3. Beat  egg, butter and sweeteners in a medium-sized mixing bowl with an electric mixer on medium speed until combined. Beat in Dry Ingredients until well combined.

4. Fold in chocolate chips. Divide the batter among the prepared cups (they will be full).

5. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Transfer to a wire rack and let cool completely.
Servings: 8

Nutrition (per serving): 261 calories, 16.1g total fat, 7.9g monounsaturated fat, 3.4g polyunsaturated fat, 4.3g saturated fat, 47.1mg cholesterol, 117.6mg sodium, 42.5mg potassium, <1mg iron, 49.1mg calcium, <1g glutamic acid, <1g lysine, 7.2mcg folate, 22.6g carbohydrates, 3.2g fiber, 19.4g net carbohydrates, 12.6g sugar, 5.9g protein, 3.3mg caffeine.


Sunday, May 7, 2017

Vegan Gluten Free Avocado Brownie

Today I am attempting vegan gluten free..
Today was a bit stressful, so I need chocolate.  What's better than a brownie?
It's a DIY, mix as I go recipe


Vegan Gluten Free Avocado Brownie



Dry Ingredients

1/4 cup quinoa flour
1 tbsp banana flour
1/8 tsp salt
1/2 tsp baking powder
1/4 cup cocoa

Wet Ingredients

2 tsp oil (used hemp) not advised, slightly strong)
90 grams, ripe avocado, mashed completely (1/2 large)
3 tbsp Coconut Nectar (coconut syrup)
4 tbsp coconut sugar

Add-in / Topping

1/3 cup Ghirardelli Mini Chocolate Chips


Preheat the oven to 350 degrees F.
Spray a 4-inch   baking pan with oil spray.
Whisk the Dry Ingredients together in a mixing bowl.
Mash the avocado, and mix in the other Wet Ingredients until smooth. 
Scrape the batter into the baking pan
Stir in the chips or top and press into the batter
 Bake for 20 minutes, until the batter has set in the middle. Allow to cool.  Cut into 6 pieces

Servings: 6

Nutrition (as prepared): 170 calories, 7.1g total fat, 0mg cholesterol, 88.6mg sodium, 89.9mg potassium, 1.7mg iron, 30.2mg calcium, 13.4mcg folate, 27.1g carbohydrates, 4g fiber, 23.1g net carbohydrates, 18.4g sugar, 2.2g protein, 5.3mg caffeine.

  © 2017 

Monday, October 26, 2015

Chocolate-Infused Cupcakes – Gluten Free

The original intent was to use a plain cupcake mix to make chocolate cupcakes, simply by adding shaved chocolate to the mix.

Well, the cookie mix was accidently opened, because both boxes look about the same.  Rather than pouring the mix back into the bag, I decided to just use it.  The mix feel was similar to cake mix, so……

I am basically a boxed mix do over type of person.  If I don’t have the usual ingredients, I will use whatever I have.  In this case…sugar cookie mix. It just a boxed mix hack

So when you have a baking mix designed for one product, it can be appropriated to another use. Enjoy baking!


Chocolate-Infused Cupcakes - Gluten Free


 Chocolate infused chocolate cupcakes



----Dry Ingredients-----


1 cup Pillsbury Funfetti Gluten Free Sugar Cookie Mix

1 tbsp JELLO chocolate fat free sugar free pudding and pie filling

1/4 tsp baking powder

1 tbsp cornstarch


-----Wet Ingredients-----


3 tbsp butter with olive oil

1 tbsp Chocolate Syrup

1 large egg

1/4 cup nonfat buttermilk


-----Add In-----


1 1/2 oz   Shaved, chopped roughly, Scharffen Berger chocolate





·         Sift the candies out of the mix and save for other uses

·         Preheat oven to 350°F.

·         Line 6 muffin cups with paper liners.


·         Measure a cup of the sifted cookie mix, whisk it with the baking powder and pudding mix in a small bowl, set aside.


·         Beat egg and butter in a medium mixing bowl with an electric mixer on medium speed until combined. Beat cookie mix until well combined. With the mixer on low, mix in the chocolate syrup and buttermilk, scraping the sides of the bowl as needed, until just combined.

·         Fold in chocolate until just combined.


·         Divide the batter among the prepared cups


Chocolate infused chocolate cupcakes

·         Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes

·         Transfer to a wire rack and let cool completely.


Chocolate infused chocolate cupcakes


·         Optionally frost






Servings – 6



Nutrition (calculated without frosting)


Calories: 200 , Total Fat: 8.7g , Cholesterol: 31.4mg , Sodium: 267.2mg , Potassium: 37.1mg , Iron: <1mg , Calcium: 29mg , Carbohydrates: 28.1g , Fiber: <1g , Net Carbohydrates: 27.9g , Sugar: 15.9g , Protein: 2.5g ,




   © 2015