Friday, September 12, 2014

(Coconut) brownie cupcakes (recipe)

Hi everyone! Last night I decided to bake some brownie cupcakes to celebrate the kickoff of my new blog! This was my second attempt in baking "healthy" chocolate cakes without any dairy or (regular) sugar. My first time was based on a recipe that included ripe bananas, honey, and raw cacao powder, but unfortunately they came out tasting like fluffy banana bread with a slight taste of chocolate. I have to admit that the recipe was for chocolate donuts, but seen as I did not have a doughnut pan I decided to use paper cupcake molds.

The recipe I was inspired by for these cakes, was for flat chocolate brownies with a coconut swirl. Unfortunately, once again, I did not have the proper baking utensils available, so I improvised using a muffin tin. I also decided to skip the coconut swirl—the first batch did not come out as nice as I hoped for, because there was hardly any room in the tin to make the "swirls"—and add unsweetened shredded coconut instead.

I got the basic recipe from and tweaked it a bit as usual. The brownies came out moist, fluffy, and fudgy and the same time, with a delicious sweet chocolate taste and a very slight taste of coconut. Of course, you can also leave out the coconut if you are not a fan!

Ingredients: 120 grams of palm sugar, 3 eggs, 100 grams of almond flour, 20 grams of raw cacao powder, 1/4th tsp baking soda, pinch of salt, 120 grams of coconut oil, 100 grams of pure chocolate (≥ 70% ), unsweetened shredded coconut to your taste

Instructions: • Preheat your oven at 175°C and start melting your chocolate with the oil. Because I do not have a pan and glass bowl to melt things au-bain marie, I just put boiled water in a pot and put all the oil in a heat-resistant plastic bowl floating in the water (cheers to improvisation). Then I put the chocolate in piece by piece, stirring the mixture in between. When the water cooled down, I put poured some out of the pot and added some more boiled water from my kettle. Note: the pot was on my counter, not on the stove! The bowl does not need to get blistering hot, as long as your mixture melts. • After melting I took out the bowl to let the mixture cool down, and consequently I started whisking the eggs in a large bowl. Unfortunately I do not have a mixer, so it took me a bit longer. • Then I slowly added the chocolate mixture to the eggs, while stirring, and did the same with the flour, cacao powder, baking soda, and salt. • After whisking away for a while, I poured the batter into the muffin pan, which I had previously greased with some coconut oil, and mixed in some of the coconut. • I baked mine for about 15 mins, and added some more coconut as a topping, before taking the brownies out of the oven after 18-20 mins total. Check out if they are ready (they should feel a bit dense when pressing on them) and let them cool down for a bit.



p.s. Please check out your local Asian supermarket for palm sugar! It is way cheaper than at the organic supermarket :)