Monday, July 2, 2012

Mocha Cupcakes for Two


Surprisingly, this morning its raining a ton! Who would of thought as it's been so hot we would get some rain... Well, also looking forward to this week as we have some very dearly cherished guests coming into town on Friday! And lastly, classes end this week for me, I think it's a bitter sweet thing.
Have a sweet tooth, but don't want to make an entire batch of cupcakes to cure your craving? Well this is the perfect solution, cupcakes for two! These taste like any batch of cupcakes, but you don't have to worry about  consuming more than your fair share ;) 
These cupcakes have a nudge from the coffee taste, just enough sweetness, and a fluffy chocolate bite. 
And all you have to do is top it off with some extra frosting you might have leftover in the fridge, or top with a spoonful of Nutella or even nut butter. These are also relatively more healthy than your average cupcake as I sub some applesauce for oil, tone down the amount of sugar, and you could even try using some whole wheat pastry flour. Another nice thing about this recipe is you can probably use it as a base to re-create other kinds of you favorite cupcakes. 

Mocha Cupcakes for Two: (serves 2)
Adapted from How Sweet it Is

Ingredients:

1 ener-g egg replacer or egg white
2 tbs Nesquick or hot cocoa powder
1 tsp cocoa powder
1/4 flour
1/4 tsp baking powder, heaping
2 tbs coffee
1 tsp instant coffee granules
1 tsp vegetable or coconut oil
1 tbsp unsweetened apple sauce
1/4 tsp vanilla extract

Directions:
Preheat your oven to 350F degrees. Line or grease your cupcake tin and set aside. If using an ener-g egg replacer, mix powder and water first, let sit. Combine the dry ingredients into a bowl, stirring until well mixed. Next, in a small bowl or measuring cup, crack an egg to receive the egg white or use the egg replacer. Combine additional wet ingredients and mix together until thoroughly combined. Pour wet ingredients into dry and begin to stir until the batter is smooth and completely mixed. Divide the batter evenly among the two cupcake molds and bake for 10-15 minutes or until a toothpick comes out clean. Let cool and top with chocolate frosting or nutella, and sprinkles!



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