Weird Wednesday: Fixing Chocolate

Everything that glitters is not gold…and everything healthy doesn’t have to taste weird! You may thing I’m a saint for all the healthy, weird stuff I talk about consuming in my kitchen, but just like you, I get cravings, I love chocolate, and I absolutely crave Chocolate Cream Cheese Cupcakes! In today’s post I will share my favorite Chocolate recipes with you, to prove that healthy can taste delicious, too.

I found this recipe in a darling cook book written by a friend of a friend – Hearth and Home By Karey Swan. I have made them many times over the years, whenever I need a yummy, healthy chocolate fix. Imagine my delight when I held the recipe up against the principles in Nourishing Traditions and found that I didn’t have to alter it at all! The original recipe calls for soaking the batter overnight with a little vinegar, and sweetening with honey. Score!!! The only changes I made the last time I made them were I used homemade cream cheese and (drum-roll please) homemade chocolate chips! 

I don’t care what kind of health nut I become, I am never giving up chocolate. It seems like every other month there’s a new study out either praising or condemning chocolate. For me, it will remain innocent and indulged-in until proven guilty. Everything in moderation, you know? So I don’t substitute carob. I do try to sweeten my chocolate indulgences naturally, however. Which is why I decided to make my own chocolate chips. It was simple and yummy, though it adds another step to whatever you’re making. I adapted my recipe from Nourishing Traditions.The chips are literally ‘chips’, not the little dollops like the store bought ones, and they don’t retain their shape as well when baked, but I was happy enough with them. The cupcakes are the only recipe I’ve tried them in so far, but next week I’m gonna make chocolate chip cookies…ohhhhh. Maybe this week…

Chocolate Chips
3/4 cup cocoa powder
3/4 cup sucanut
1/2 c. butter
1/2 c. coconut oil
1 Tbsp. vanilla
Place all ingredients in a double boiler and set over simmering water until melted. Mix well. Spread mixture on a piece of buttered parchment paper and cool in the freezer. When hardened, remove paper and chop into chips. Store chips in an airtight container in the fridge.
(photo above right –  Mixing my chocolate chips in the cupcake filling)
Chocolate Cream Cheese Cupcakes
1 1/2 c. Whole Wheat Flour (fresh ground pastry wheat if you have it)
2 Tbsp. cocoa powder
1/2 tsp. salt
1/3 c. honey
1 c. water
1 Tbsp vinegar
1/3 c. oil or soft butter
1 tsp vanilla
Mix together and cover tightly – leave on counter over night.
Make filling –
8 oz. cream cheese
3 Tbsp. honey
1 egg
1/8 tsp. salt
Cream and add
1 c. chocolate chips.
(refrigerate this if you make it the night before)
In the morning, pre-heat oven to 350, then stir
1 tsp. baking soda 

into the batter. Spoon batter into 12 greased muffin tins. Put a generous dollop of the cream cheese mixture in the center of each muffin, andbake at 350 for 30-35 min, until center is set, and muffin top springs back when poked.

mixing the soda into the batter in the morning so much easier than assembling all the ingredients when you’re half awake!

and I do mean a generous dollop! I think my homemade cream cheese and chocolate chips may have been a little runnier than the original filling. They were messier but just as yummy.
I didn’t say they were pretty – but, boy, are they good! Just ask Claire…
These muffins required a full-hand shove at times.

From Drop Box

One response to “Weird Wednesday: Fixing Chocolate”

  1. mira Avatar

    whoa. I know what I'm making for dessert as soon as I buy more flour! Wouldn't you know all the greatest recipes pop up just when I have a scant cup to my name.

    ps: my secret word this time is belly. haha!

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