Did you ever think you’d see a recipe for healthy Chocolate Cupcakes?
Okay, let’s be fair, healthy Chocolate Cupcakes aren’t the most unimaginable. But what about healthy Chocolate Cupcakes with Cookie Dough Frosting? Definitely less run of the mill, I can tell you that!
A few months ago, when I first created the recipe for Gluten Free Double Chocolate Cake Pops, my mom exclaimed they were the some of the best cake pops she’d ever had. And this week, when I found myself craving chocolate, I decided I’d turn that recipe into a cupcake recipe.
And frost them with cookie dough.
Inspired in part by my Double Chocolate Protein Brownies, this icing is made with Cannellini Beans as the base. I then added cashews for a smoother texture and richer flavor. After that, I added various ingredients key to the frosting tasting like chocolate chip cookie dough: such as molasses (a taste reminiscent of brown sugar), vanilla extract, and butter extract for that rich, buttery taste.
Then, of course, I had to add the chocolate chips!
The result was so good that if you tried these cupcakes at that cupcake shop down the street, you’d never know that they’re healthy.
All you’d really know what that they’re topped with cookie dough and practically heavenly.
Chocolate Cupcakes with Cookie Dough Icing
- 1 c old fashioned oats
- 2 tsp chia seeds
- 1 c cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 c coconut oil
- 1 c stevia
- 3/4 c egg whites
- 2 tsp vanilla extract
- 1/2 c milk of choice (I used almond milk)
- 1 c chocolate chips
Cookie Dough Frosting
- 1 can cannellini beans
- 1/3 c stevia
- 1 1/2 tsp molasses
- 1 1/2 tsp vanilla extract
- 1/4 tsp imitation butter extract (optional)
- 1/4 tsp cinnamon
- 1/2 c raw unsalted cashews (or 1/4 c raw cashew butter)
- 1/4 c old fashioned oats
- 2 tbs milk of choice (I used almond milk)
- 1/4 c mini chocolate chips
Preheat oven to 325°F and line a muffin pan with cupcake liners. Process oats and chia seeds in a food processor or blender until they’ve reached the consistency of oat flour. In a large bowl, combine oat flour mixture, cocoa powder, baking powder, baking soda, coconut oil, stevia, egg white, vanilla extract, and milk of choice. Melt chocolate chips and stir until fully combined. Grease cupcake liners and fill each one 3/4 the way full. Bake 20-22 minutes, or until an inserted toothpick comes out clean. Turn off oven and open door. Let cool for 20 minutes in the oven. Remove and cool.
Combine all ingredients for icing in a food processor except milk and chocolate chips. Blend for 3 minutes. Add milk and scrape down edges. Blend until smooth. Scoop into a bowl and mix in slightly melted mini chocolate chips until just combined. Spread onto cupcakes and garnish with additional chocolate chips. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 14 cupcakes)
Nutritional information calculated for iced cupcakes. Nutrition info for each uniced cupcake is as follows: 195 calories, 14g fat, 18g carbs, 4g protein. Cookie dough frosting yields 14 servings of about 2 tbs each. Each serving has 77 calories, 3g fat, 10g carbs, 3g protein.