Monday, March 12, 2012

2 Chocolate Cupcake Recipe

photo by:Brett Bara
photo: Abby Fix

Yep, you read that right! Only TWO cupcakes are made in this process and it takes about 5-10 minutes to do. Got a chocolate attack that might make you indulge farther then you want? This will stop that craving right in it's tracks (I need to make Shakeology chocolate muffins, if only you could cook it without destroying the nutrients!)

I got this GREAT recipe from a fellow bake loving gal... Brett Bara! Here's her site:

I had to make a few changes to her recipe, and I also want to try a few other options for the next time. Stay tuned!

RECIPE: Two (Exactly Two!) Chocolate Cupcakes
By Brett Bara
3 tablespoons flour--I recommend (Abby) to use brown rice flour instead of wheat, it's lighter in texture. 
2 tablespoons sugar--make it healthier with stevia! 
1 1/2 teaspoons cocoa powder
1/8 teaspoon baking soda (just eyeball half of a quarter-teaspoon and it will be fine)
1/16 teaspoon salt (otherwise known as a pinch)
2 tablespoons cold water--I had to use FOUR for it to mix properly. 
1 tablespoon vegetable oil- I recommend coconut oil or olive oil for health purposes!
1/16 teaspoon vanilla (ie, just a few drops)
1 tablespoon chocolate chips (optional)
Chocolate Frosting (mini recipe follows)
Preheat oven to 325 degrees. Whisk all the dry ingredients together in a small bowl. In a second small bowl or spouted measuring cup, combine the wet ingredients. Add the dry to the wet and stir till combined, whisking well. Divide batter between two cupcake liners and sprinkle with chocolate chips. Bake for 18 minutes or until a tester comes out clean. Allow to cool before frosting. I baked for 14 minutes in an electric oven!
Chocolate Frosting For Two Cupcakes
By Brett Bara
1 tablespoon butter
1 tablespoon + 2 teaspoons cocoa powder
3 tablespoons confectioners sugar
1 teaspoon half and half or any milk/cream-I used coffee creamer-non fat skinny carmel macchiato and it was amazing! The slightest hint of coffee flavor!
dash of salt
Melt the butter in a small bowl. Add all the remaining ingredients to the butter and whisk to combine. Refrigerate for 10-15 minutes or until frosting is partially set. Whisk again then allow to rest at room temperature until cupcakes are cool enough to frost. (Start making the frosting as soon as the cupcakes go in the oven, so that it will be set and ready to go once the cupcakes are cool.)
The FROSTING was the BEST part!!! Seriously amazing!!! =) 

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