Super excited about this recipe! One of my favorite cupcakes when it comes to birthdays. They are a bit healthier than the classic cupcakes and without the frosting every cupcakes only contains 10g sugar! In comparison: classic muffins contain around 30g of sugar per muffin. Of course the frosting can be left out but I think both together make such a yummy cupcake!
Effect of dark chocolate on the brain:
As early as 2018, scientists at the Californian Loma Linda University investigated how exactly the ingredients of dark chocolate work in the body. With a cocoa content of at least 70 percent, the consumption of dark chocolate is said to reduce inflammation, lift the mood and have a positive effect on the memory and the immune system. In the corresponding study, test persons were given dark chocolate in portions of 48 grams, which corresponds to about half a bar and 240 calories. Then changes in brain frequency were measured first after half an hour and again after 120 minutes. This showed that brain performance improved significantly through the consumption of chocolate. In addition, the release of T-cells, which are responsible for the immune defence, was activated.
Chocolate Cupcakes
Ingredients
- 1 ½ tbsp espresso shot fresh
- 1 tsp apple cider vinegar
- 200 ml oat milk
- 120 g spelt flour
- 80 g coconut sugar
- 1 tsp vanilla
- 50 g baking cocoa
- ½ tsp baking powder
- 1 tsp baking soda
- 2 pinches salt
- 40 ml coconut oil melted
Instructions
- Preheaten oven to 180 degrees celsius and line a cupcake pan with cupcake liners
- Make your espresso shot and set it aside to cool down. Mix 1 tsp apple cider vinegar and 200ml oat milk and set it aside as well for around 10 minutes.
- In a large bowl combine 120g spelt flour, 80g coconut sugar, 1 tsp vanilla, 50g baking cocoa, ½ tsp baking powder, 1 tsp baking soda and 2 pinches of salt with a whisk.
- Add 40ml melted coconut oil, 1 ½ tbsp of the espresso shot and the oat milk mixture (step 2) and mix until a smooth, homogeneous batter is formed.
- Now spoon the batter into the cupcake liners (using around one tbsp)
- Put the cupcake pan into the oven for around 20 minutes, shorter/longer depending on your oven. Best is, if you put a toothpick after 17 minutes into your cupcakes: If it comes out clean they are done. If not, they need more time.
- After they are done, let them cool down COMPLETELY before making the frosting. I used this from: Klaraslife and only added instead of the rosa some blue spirulina. (It's in german but just use a translater)
- Top it with some grated chocolate.