Double Chocolate Superfood Cupcakes

10 May 2019

If you’re looking for dark, rich, gooey cupcakes, this recipe is for you! When I sat with kitchen creative and fellow colleague, Jo Hill, to create the Super Scoop Recipe Book, we both agreed that we had to come up with the most decadent chocolate cupcake recipe (that could knock the socks off any cupcake on shelf, yet be super healthy too), because what’s life without cupcakes, right?

This is one of my favourite recipes to bake with my daughter, Bella because we love piping the icing together for the cupcakes and she loves to lick the bowl… who doesn’t?

Another bonus with this recipe is that it’s packed with over 50 organic fruit and veggie extracts, thanks to Super Scoop, plus it contains chickpeas, avocado, cacao and banana – all super healthy, nutritious ingredients for kids, minus the sugar and preservatives.

These cupcakes are ideal to whip up on a Friday and enjoy with the family over the weekend. They’re also great to serve at special occasions such as birthdays, Mother’s Day etc.

Trust me, these classic chocolate cupcakes will take you right back to your childhood!

ALSO SEE: My vanilla superfood waffles- ideal for a weekend brunch. 

*Makes 12 cupcakes

Ingredients

For the cupcakes:

• 2 scoops Very Berry Super Scoop
• ¼ cup cacao powder
• 1 tsp baking powder
• 1 can chickpeas drained and rinsed
• 3 eggs
• ½ cup honey
• 3 tbsp coconut oil, melted
• 1 tsp vanilla essence
• Optional: 1/3 cup carob nibs or dark chocolate chips

For the icing:

• 1 scoop Very Berry Super Scoop
• ⅓ cup cacoa
• 1 small avocado, ripe
• ½ medium banana
• ⅓ cup honey
• 1 tsp vanilla essence

Method

  1. Preheat the oven to 180°C and line a muffin tray with cupcake holders.
  2. Add all the ingredients except the carob nibs and chocolate chips (if using) to a blender or food processor and blend until a smooth mixture is formed. This should take 60 to 90 seconds.
  3. Fold in the carob nibs or chocolate chips if using.
  4. Spoon the mixture into the cupcake holders, making sure each cupcake holder isn’t more than ¾ full. Bake for 20 minutes.
  5. Allow the cupcakes to cool fully before icing.
  6. To make the icing, add all the ingredients to a food processor and blend until smooth and creamy. Spoon into a piping bag if you have one and pipe onto the cooled cupcakes. Otherwise, carefully smooth the icing over the cupcakes with a knife.

ALSO SEE: My decadent chocolate bark recipe 

For more delicious recipes using Super Scoop, click here for the Super Scoop Recipe Book