BLACK BOTTOM CUPCAKES
For decades I used to make delicious black bottom cupcakes for my children loaded with unhealthy ingredients. Back then I though a calorie was a calorie. Knowing better now, I converted that recipe into one that is not harmful to their health yet still delicious. My daughter requested them for her birthday. She and her roommates loved them. My son spit out his first bite (my son is not a plant-based vegan so his tastes buds are used to different foods). My staff and I thought they were great! They are especially good when still warm fresh out of the oven. Parchment paper baking cups that I get at Target are a must for baking any cupcakes or muffins.
The original recipe had oil. Oil is not healthy, even olive oil and coconut oil. Many experts that I trust have information on this issue. Here are a few physicians sharing the data.
1. Four minute video by Dr. John McDougall.
2. Four minute video by Dr. Caldwell Esselstyn.
3. Eleven minute video by Dr. Michael Klaper.
4. Blog article by Dr. Joel Fuhrman.
5. Blog article on Dr. Dean Ornish's website.
INGREDIENTS FOR THE CHOCOLATE BOTTOM
1 1/2 cups whole wheat pastry flour
1/4 cup cacao powder
1 tsp baking soda
1/2 tsp salt
1 packed cup Medjool dates, pits removed (I used 12 dates)
1 cup water
1/3 cup raw almond butter
1 TBSP white vinegar
1 tsp vanilla extract
INGREDIENTS FOR THE “CREAM CHEESE” TOP
4 TBSP maple syrup
2 tsp corn starch
8 oz package almond cream cheese style spread (I used Kite Hill brand)
1 tsp vanilla
1 cup chocolate chips (I used 70% cacao bittersweet chocolate chips)
DIRECTIONS
Sift together flour, cacao, baking soda, and salt into a medium bowl then stir to combine. Set aside.
In a high-speed blender add dates, water, almond butter, vinegar and vanilla. Process well until smooth. Set aside.
In a small bowl dissolve the corn starch in the maple syrup. In a mixer place the “cream cheese,” vanilla, and maple syrup/corn starch and mix until well combined. Stir in chocolate chips. Set aside.
Spoon the date mixture into the bowl of dry ingredients. Stir until mixed well.
Place cupcake liners into a cupcake baking pan. (I used parchment paper liners.) Spoon in the chocolate batter to fill each cupcake liner about 1/2 way. Add a dollop of the “cream cheese” mixture on top. I made 20 cupcakes. Bake 350 degrees for 25 minutes. When done, remove from pan and place on cooling rack.
