Wednesday, October 3, 2012

Mini-Chocolate Cupcake Poppers

Chocolate is on my brain lately. I made chocolate cupcake poppers with chocolate frosting tonight. I'm taking them to my Thursday night bible study. I like to make popper size because there isn't a commitment to eat a huge piece of cake. I'm into downsizing my portions.

Another reason I like making mini cupcakes is the baking time is reduced, I get in and out of the kitchen faster.

While getting in and out of the kitchen tonight quickly, I didn't get a series of pictures of the baking process. And my frosting isn't very pretty. It kinda melted on me. But, hey, it's delicious. I'll share that recipe in a future blog post.

I don't remember where I got this recipe but here is my altered version of the recipe I found online.

Chocolate Cupcake Poppers

  • 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1 cup blond coconut (palm)sugar(made from coconut nectar)
  • dash salt
  • 5 eggs
  • 1/2 cup butter, melted
  • 1 Tbs vanilla extract
  • 1/2 cup hot water mixed with 1 pkt Starbucks VIA
  1. Preheat oven to 350 degrees
  2. In large bowl mix together dry ingredients.
  3. Create a well in the middle of the dry ingredients and add wet ingredients all except the coffee.
  4. Begin mixing the wet ingredients into the dry incorporating completely.
  5. Whisk in coffee.
  6. Line mini-cupcake pans with cupcake papers.
  7. Fill each cupcake paper with about 1 heaping tablespoon of batter.
  8. Bake 12 to 14 minutes.
  9. Remove from oven and cool completely before frosting.
 This recipe made 36 mini cupcake poppers.


1 comment:

Deirdre Fidge said...

Hi thanks for posting thiss


Follow Me on Pinterest