It’s been awhile since I’ve baked anything and I really miss it. I used to make a batch of cookies pretty much every weekend and they’d disappear before the middle of the week. That’s not exactly a good thing…the boyfriend blows through cookies like it’s nothing. I seriously envy his metabolism. He recently decided to start cleaning up his diet, which means that I’ve been making less goodies.
This weekend I really, really wanted to make cupcakes. However, I knew that having 24ish cupcakes between just the two of us would be a bad idea — we’d probably just forgo normal meals and eat cupcakes 24/7. This recipe is perfect because it only yields TWO cupcakes. It’s perfect for a little date night treat for two and those nights that you just want a freaking cupcake (or two).
These really only have five ingredients (not including baking powder/soda) so it is totally okay if you don’t share and eat both! Since these are so much healthier than regular cupcakes, it just means that you can have more fun with the toppings. I think ice cream would taste great or you can have a double serving of frosting or whipped cream.
Healthier Chocolate Cupcakes
(makes two cupcakes)
- 3 tbs. oats
- 3 tbs. egg whites (or 1 egg white)
- 1 tbs. cocoa
- 1 tbs. peanut butter
- 1 tbs. sugar
- 1/2 tsp. coconut oil
- 1/8 tsp. baking soda
- 1/8 tsp. baking powder
- 1/4 tsp. vanilla
Pre-heat oven to 375°. Place two cupcake liners in muffin pan, set aside.
Combine all ingredients in a small blender or food processor* and pulse until smooth. Pour batter evenly into the two cupcake liners.
Bake for 15 minutes, until a toothpick comes out clean.
*If you don’t want to blend the ingredients, combine all the dry ingredients in a small bowl. Melt the peanut butter and coconut oil in the microwave; add in the egg whites and vanilla. Pour the liquid ingredients into the dry and mix well. Pour into liners and bake the same.
I have to go make another batch of these. The boyfriend ate both before I could get to one, ugh.