I haven’t cooked or baked anything this week that is dog friendly and Cricket is definitely letting me know she is highly disappointed! She keep walking over to me in the kitchen, and pawing me on the foot as to say- “What’s the deal! Nothing for me? All this work and NOTHING!??” Sorry Cricket, chocolate is a big no-no for pooches, and you wouldn’t have liked the beets from yesterday’s salad even if I had offered them to you!
So I made these crazy good chocolate-filled cupcake for you all, because who doesn’t like chocolate!? Ok, ok I must admit I made them for me too 🙂 They are simple to make, and although I can’t call them healthy exactly, I did “clean them up.” Many of you may have heard the term “clean eating,” but what exactly does it mean? “Clean eating” as defined by Fitness Magazine is “ a deceptively simple concept. Rather than revolving around the idea of ingesting more or less of specific things (for instance, fewer calories or more protein), the idea is more about being mindful of the food’s pathway between its origin and your plate.” So that’s it! I would say that ties perfectly into my food philosophy! I cook and eat healthy overall but do not adhere to any specific diet or restrictions. I am very aware of the quality of ingredients in my foods, and make substitutions such as coconut oil(why coconut oil?-click here to learn more), almond milk (info here), and organic white flour and organic cane sugar. All these ingredients tend to be less processed, and/or not exposed to chemicals and pesticides. (*Update: I am now Pegan (Click to find out more about what that is!?), so I left the original recipe but also came up with an excellent grain-free version for everyone who is Paleo/Pegan/Grain-free/Gluten-fee!)
So…….Back to the chocolate cupcakes! These babies are super light and fluffy, and melt in your mouth. The molten center gives them an impressive surprise kick of chocolate on the taste buds, and they will thank you greatly! They are topped off with a light and delicate toasted marshmallow frosting, which I love.
Enjoy the chocolate overload!
LOVE THESE? You may also LOVE these CHOCOLATE-DIPPED Chocolate Chip Cookies!!
Molten Chocolate-Hazelnut Stuffed Cupcake with Toasted Marshmallow Frosting
Molten Chocolate Hazelnut Stuffed Cupcakes with Toasted Marshmallow Frosting.
- Regular Version:
- 1 cup organic cane or white sugar
- 1.5 cups organic white flour
- ⅓ cup organic cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ½ cup almond milk
- ¼ cup coconut oil
- 1 t vanilla extract
- ½ cup boiling water
- 6 tablespoons Nutella (about .38 cup, or another chocolate spread)
- GRAIN-FREE/PALEO VERSION:
- 2 cups almond flour (*Use a fine almond flour like Wellbee's)
- 3 tablespoons cocao
- 2 tablespoons arrowroot flour
- 2 eggs
- ½ teaspoon Himalayan or sea salt
- ½ teaspoon baking soda
- 1/4 cashew or almond milk
- ½ cup coconut oil
- ¼ cup maple syrup
- 6 tablespoons "nutella" (Make your own "Nutella:")
- TOASTED MARSHMALLOW FROSTING:
- 4 egg whites (you can choose to use pasteurized eggs or meringue powder)
- ¾ cup organic cane sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F
- Line your cupcake tin with liners
- Sift the sugar, flour, cocoa, baking powder, baking soda, and salt into a bowl and mix.
- In your mixer bowl add the egg, almond milk, coconut oil and vanilla, and mix with your paddle attachment (or by hand if you wish!)
- Add the dry mixed ingredients to the wet ingredients in the mixer.
- Beat on medium speed for 30 seconds, then stop mixer, and scrape down the sides.
- Continue to mix on medium speed for 2 minutes, then add the boiling water, mix a few seconds longer only until combined and smooth.
- Pour the batter into your cupcake liners filling about ⅔ way full.
- Bake at 350 degrees for about 12-15 minutes, or until only the center of the cupcake is still wet, outside is cooked.
- Remove from the oven and spoon ½ tablespoon of Nutella into the middle of each cupcake. It should fall into the cupcake, if not just poke it down with your spoon:).
- Place the cupcakes back into the oven for another 3-5 minutes or until set. (total bake time is 18-20)
- Allow to cool completely before frosting!
- Toasted Marshmallow Frosting:
- Place egg white, sugar, and cream of tartar into your mixer bowl(clean and dry-a must!).
- Place the bowl over a pot of gently boiling water, so it’s just touching the water, and stir with a whisk briskly until all the sugar is dissolved (about 3-4 minutes)
- Remove the bowl and return it to your mixer, and using the whisk attachment, beat in low for about 1 minute.
- Gradually increase the speed to medium, and then high, over the course of 5-6 minutes until stiff and glossy peaks are formed.
- Add in vanilla extract and mix, and it’s ready to use in your piping bag!
- Finally, take a kitchen torch (I used a lighter wand- just takes longer) to brown the edges and make it “toasted.”
- Serve immediately.
OMG. OMG.OMG. This looks so good!! The toasty marshmallow topping is going to have me daydreaming all day.
Thank you so much! The marshmallow frosting is the best:)
These look divine!
Thanks Megan!