My mom loves chocolate. She used to tell me that a dessert without chocolate was a total waste.
Most of my life, I was more of a vanilla person. I liked chocolate in things, but I never liked chocolate based desserts–I always thought they were too overwhelming. In fact, at one point in my life, I swore off chocolate thinking it would help with my weight loss. It didn’t. Turns out when you replace your mocha with a caramel macchiato, and make your chocolate chip cookies with butterscotch chips, it actually makes no difference at all. Funny how that works.
When I did the awful carb diets and swore off sweets for entirely too long (if you can imagine me eating no dessert–it’s a scary thought), my tastes entirely changed. Suddenly, the richer, deeper, and more intense the flavor was, the more I loved it! Dark chocolate became more appealing than my once favorite white, and I started craving brownies instead of snickerdoodle cookies.
These days, it depends on my mood, and if you offered me a chocolate and a vanilla cupcake, I would probably want a vanilla one with chocolate frosting. Or a chocolate one with vanilla frosting. But my mother–she will choose all chocolate. Well, to be honest, it probably doesn’t matter what kind of cupcake it is, because all she really wants is the frosting 😉
Frosting is an other thing I used to not like. But I think that’s because I was eating store bought frosting, and that’s gross. In fact, I find most buttercream kind of disgusting. So sickeningly sweet that it makes your mouth feel funny. I look at the amount of sugar in most frosting recipes, and usually end up taking almost a cup of it away! Now don’t get me wrong, this frosting has plenty of sugar, but it isn’t overwhelming. You can taste the cream cheese, and the chocolate, and not just get a mouthful of sugar. Cream cheese and whipped cream frostings are something I can get behind. You can keep your buttercream and fondant.
These were my mom’s birthday cupcakes. Chocolate cupcakes made with coffee to enhance the chocolate flavor, filled with white chocolate, and topped with my very favorite chocolate cream cheese frosting. Rich chocolatey flavor, without feeling heavy. That is my kind of cupcake. Especially delicious with a glass of almond milk. Mmmmm.
Triple Chocolate Cupcakes
yield 1 dozen
Cupcakes inspired by Brown Eyed Baker
- 1 1/3 cup white whole wheat flour
- 1/3 cup dutch process cocoa powder (or Hershey’s special dark)
- 1 tsp baking powder
- 1/2 tsp baking soda
- dash salt
- ½ cup unsweetened almond milk
- 1/2 cup strong brewed coffee
- 1 tsp vanilla
- 1/2 cup unsweetened applesauce
- 1 cup turbinado sugar
- 1/4 cup egg substitute
- 1/2 cup all natural white chocolate chips
- 1/2 batch Chocolate Cream Cheese Frosting
- Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners, and spray lightly with nonstick spray.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat together applesauce, sugar, and egg substitute until well combined. In a measuring cup, combine the milk, coffee, and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. Fold in white chocolate chips.
- Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool cupcakes completely on wire racks. Meanwhile, prepare frosting. When cupcakes are completely cooled, frost and enjoy.