Today we welcome Ann from Sumptuous Spoonfuls. I really enjoy seeing all those very delicious things she is making. I already marked some truffles I want to try that she made. Today she brought some really lovely cupcakes, that I am sure you all will enjoy. Check out her blog and also say Hi to her on Facebook!
Hello everyone! I’m Ann from Sumptuous Spoonfuls and I focus on delicious food that is also healthy. Andrea asked me to do a guest post for her blog while she goes back to her homeland Germany for three weeks. I know Andrea through facebook … she often brings over her lovely things to share on my page and I adore everything that she brings! I am very happy to tend her kitchen while she is away. Thanks Andrea!
Since Andrea’s blog is focused on baking, I’d like to share some cupcakes with you.
I am going to tell you straight away that these cupcakes are an attempt to get more greens in my daughter’s diet. My daughter has had ongoing trouble with dizziness to the point that the entire room spins and she has trouble walking. I took her to one doctor and she said for her to “drink more water” … okay, so we had her drink more water. But the dizziness continued. I took her to another doctor, she said “she needs to drink at least 2 liters of water every day” … okay, we did that and it DID help, but still her dizziness persisted. Finally her dance teacher (who has had similar problems) referred us to a doctor. On her first visit, this doctor almost completely killed the dizziness within a couple hours, then he put her on some supplements and says she needs to cut sugar and eat greens with every meal (in addition to the water).
This is a bit of a challenge for my girl. She is a pretty healthy eater, loves to eat lots of fruits and she will chow down carrots and cucumbers like crazy. Salads are okay, but she isn’t too crazy about most green vegetables. Greens with EVERY meal? How are we going to manage that? And no sugar? This girl is used to eating chocolate chip pancakes for breakfast every day … (she skips the syrup, and they are whole wheat pancakes, but still … they are NOT greens).
Well she loves cupcakes, so I thought I would try making her a low-sugar, high fiber cupcake with lots of greens in it. She is totally aware that these cupcakes have greens in them. I told her I was going to try to make her some “greens” cupcakes and even asked her what flavor she wanted. She thought they should be vanilla, but when I mentioned to her they would be green in color, she changed her mind to chocolate.
While I was mixing up the batter, my son came into the kitchen, took one look at the batter and said, “That looks like mud” … and he was absolutely right. It did! So that’s WHY these are called Chocolate “Mud” Cupcakes.
My girl says you can’t even tell there are greens in there. I think that’s funny because (while I definitely like them) I can taste the greens in there, but I am SO pleased that she likes them. I think you will find they are quite nice. If you are worried about the taste of “greens” in your chocolate cake, replace part of the spinach with a chopped or mashed fruit like applesauce or banana.
Chocolate “Mud” Cupcakes with Chocolate Mascarpone Ganache
- 3/4 cup all-purpose flour
- 1/4 cup flaxmeal (ground flax seed)
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 cup Stevia in the Raw (or sugar, if you prefer)
- ¼ cup sugar
- 7 Tablespoons unsweetened cocoa powder
- 4 eggs
- 3 teaspoons vanilla
- ¼ cup vegetable oil
- ¼ cup melted butter
- 2 cups (about 1 ½ lb.) pureed cooked spinach, liquid drained (I used frozen spinach, thawed in the microwave.)
- 2/3 cup vanilla lowfat yogurt
- Preheat the oven to 350 degrees F.
- If you are using frozen spinach, thaw it out in the microwave, then drain off the excess moisture (don’t towel it dry, though, leave it wet so it will puree well), then puree in a food processor or handi chopper until it is a wet green paste.
- In a large bowl, mix the dry ingredients, then make a well in the center and add in the wet ingredients. Stir to incorporate all the wet ingredients into the batter. Stir until everything is mixed up well. The batter will definitely look like mud at this point.
- Line a muffin tin with cupcake liners or spray with cooking spray and fill each one about 2/3 full.
- Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. (For mini muffins, bake for about 15 minutes, or for a large 13x9x2 cake, allow about 40 minutes.)
- While the cupcakes are cooling, make the ganache. Let the cupcakes cool, then frost.
Chocolate Mascarpone Ganache
This recipe doesn’t make quite enough frosting for a good coating on all the cupcakes. That’s okay, it gives you an opportunity to “play” with the cupcakes that don’t have frosting. Try making a trifle, layering cupcakes and yogurt … or cupcake bread pudding. Or sprinkle the unfrosted ones with a little powdered sugar. I think a mud cupcake sundae would be wonderful too.
- 2 oz. Mascarpone Cheese
- 2 teaspoons Nutella
- 1 – 2 Tablespoons good quality chocolate chips, melted (measure after melting … I used Ghirardelli semi-sweet chocolate chips)
- 1 – 8.5 g packet of Dynamic Greens chocolate powder (this is totally optional … we got this powder from my daughter’s doctor … it is a powdered drink mix that has 20+ fruits & vegetables in it … my daughter hates the texture of it as a drink, so I thought I’d try using it another way … and it worked! She likes the frosting!)
In a small mixing bowl, mix all the ingredients with a spoon until they make a nice creamy smooth frosting.