The Nourishing Home

Soaked Chocolate Cupcakes

Chocolate can be quite addictive, especially since most chocolate (and chocolate-based desserts) are made with refined sugar. However, in my humble opinion, an occasional good chocolate treat is one of life’s simple pleasures, especially when it’s homemade with wholesome ingredients. These delightful little cupcakes are soaked for optimal nutrition and contain pure organic fair-trade cocoa powder and wholesome pure honey. So if you have a special occasion to celebrate, whip-up a batch of these little beauties and enjoy the sweet smiles!

Soaked Chocolate Cupcakes

Yield: 12 cupcakes

Soaked Chocolate Cupcakes

Ingredients

Step One: Soaking

1 1/4 cup organic whole spelt flour
1/2 cup organic plain Kefir
1/2 cup water, plus 1 tbsp

Step Two: Baking

5 tbsp butter, melted
1/3 cup pure organic maple syrup
1 1/2 tsp pure vanilla extract
1/4 cup unsweetened organic fair-trade cocoa powder
1 pinch of stevia powder extract (optional, adds a touch more sweetness)
1 tsp baking soda
1/2 tsp sea salt
1 large egg

Instructions

Step One: Soaking

Add above ingredients to a large ceramic (or glass) mixing bowl and thoroughly combine.
Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.

Step Two: Baking

Once soaking time is completed, preheat oven to 375 degrees.
Using a large wire whisk, stir melted butter into soaked batter and thoroughly combine.
Then add maple syrup, vanilla extract and cocoa powder; whisk until well blended.
Finally, whisk in stevia powder, baking soda, salt and egg; mixing until no lumps remain.
Using a spoon or measuring cup, scoop cake batter into a pre-lined 12-cup muffin pan; filling each cup no more than 2/3 full.
Bake for approximately 15 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool for five minutes before removing from muffin pan and then place on a wire rack to finish cooling completely.
Top with Vanilla Cream Cheese Frosting or a heaping dollop of homemade whipped cream and a sprinkling of dark chocolate shavings. This scrumptious cupcake is certain to make any day special! (Recipe inspired by Cooking God’s Way.)

Notes

If you're new to soaking, check out How to Soak Grains for Optimal Nutrition.

https://thenourishinghome.com/2012/03/soaked-chocolate-cupcakes/

You Might Also Like:

Paleo Eats Book Review and Cinnamon Cereal Recipe

Whole Grain Blender Waffles

Southern-style Strawberry Shortcakes (GF)

3 Favorite Frostings!

By Kelly · 28 Comments

This is for all you frosting lovers out there – you know who you are! The good news is, it’s possible to create a healthier frosting that actually tastes great! And with this simple cream cheese frosting recipe, you can create not just one, but three fabulous frosting flavors perfect for topping your favorite cakes and cupcakes. Yum! Each of our four favorites are shared below … Happy Frosting!

P.S. My ultra-chocolatey ganache-style icing recipe is perfect for all you chocolate lovers out there – and unlike the other yummy frosting recipes listed below, my decadent chocolate ganache can be made dairy-free for those living a DF lifestyle. So be sure to check it out!

Vanilla Cream Cheese Frosting (GF)

Yield: 1 1/4 cup of frosting

Vanilla Cream Cheese Frosting (GF)

This light, creamy frosting makes the perfect topping for my Soaked Chocolate Cupcakes and Coconut Flour Brownie Cake.

Ingredients

1/2 cup raw heavy cream 
3 oz. organic *cultured cream cheese 
3 tbsp raw honey (I prefer sage honey due to its mild flavor)
1 tsp pure vanilla extract

Instructions

Using an electric mixer, whip cream at high speed until soft peaks form.
In a separate bowl, beat cream cheese, honey and vanilla extract until smooth and creamy.
Gently fold cream cheese mixture into whipped cream.
Store in frig until ready to spread on cupcakes.
(Frosting will keep in frig about 12 hours before it begins to separate.)

Notes

*Cultured cream cheese tastes great and provides added healthy probiotics. You can make your own cultured cream cheese or purchase it at many whole foods type stores. You can also use regular cream cheese for this recipe as well, if you do not have cultured cream cheese on hand.

https://thenourishinghome.com/2012/03/3-favorite-frostings/

Creamy Lemon Frosting (GF)

Yield: 1 1/4 cup of frosting

Creamy Lemon Frosting (GF)

This creamy lemon frosting is the perfect topping for my Lemondrop Cupcakes and Strawberry Shortcake Pie.

Ingredients

1/2 cup raw heavy cream 
3 oz. organic *cultured cream cheese 
3 tbsp raw honey (I prefer sage honey due to its mild flavor)
1 tsp fresh organic lemon zest
1/2 tsp pure lemon extract

Instructions

Using an electric mixer, whip cream at high speed until soft peaks form.
In a separate bowl, beat cream cheese, honey, lemon zest and lemon extract until smooth and creamy.
Gently fold cream cheese mixture into whipped cream.
Store in frig until ready to spread on cake/cupcakes.
(Frosting will keep in frig about 12 hours before it begins to separate.)

Notes

https://thenourishinghome.com/2012/03/3-favorite-frostings/

Chocolate Cream Frosting (GF)

Yield: 2 1/4 cups of frosting

Chocolate Cream Frosting (GF)

This delicious chocolate cream frosting is a great way to top my ultimate Coconut Flour Chocolate Cake & Cupcakes.

Ingredients

1 cup raw cream
1/2 cup organic *cultured cream cheese
1/2 cup raw honey (I prefer sage honey due to its mild flavor)
2 tbsp, plus 1 tsp fair-trade unsweetened cocoa powder
1 tsp pure vanilla

Instructions

Using an electric mixer, whip cream at high speed until soft peaks form.
In a separate bowl, beat cream cheese, honey, cocoa powder and vanilla extract until smooth and creamy.
Gently fold cream cheese mixture into whipped cream.
Store in frig until ready to spread on cupcakes.
(Frosting will keep in frig about 12 hours before it begins to separate.)

Notes

https://thenourishinghome.com/2012/03/3-favorite-frostings/

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Veggie Confetti Spread (GF)

By Kelly · 5 Comments

Chock full of raw veggies, this is one snack spread you can literally feel good about serving and eating, especially if you make it using probiotic-rich homemade yogurt cheese. This is a favorite for parties, or just for enjoying while watching a ballgame together. My boys love it with homemade Spelt Thins, and I enjoy it on top of my favorite homemade GF crackers.

Veggie Confetti Spread (GF)

4 servings

Veggie Confetti Spread (GF)

Ingredients

4 oz homemade yogurt cheese (or cultured cream cheese)
1/4 cup each of your 4-5 favorite raw veggies (see suggestions below)
1/4 tsp of Celtic sea salt
Pinch each of dried parsley and dill weed

Instructions

In a medium bowl, add homemade yogurt cheese (or cream cheese), salt and seasonings. Use a fork to mix well to combine.
Finely dice ¼ cup of your favorite raw veggies such as carrot, broccoli, celery, green onion, zucchini, yellow squash, red pepper, etc. (I do not recommend using cucumber, unless you lightly salt it and let it sit in a colander for at least an hour to drain. Otherwise, it will make your cheese spread soggy.)
Add finely diced veggies to the seasoned soft cheese and use a fork to mix together until well incorporated.
Line a small glass bowl with a sheet of plastic wrap and add the veggie-cheese mixture to the bowl. Place in fridge at least one hour (or overnight) to harden.
When ready to serve, remove from fridge and place flat side down on serving platter. Gently remove plastic wrap. Serve with your favorite crackers, such as my Grain-Free Simple Herb Crackers.

https://thenourishinghome.com/2012/03/veggie-confetti-spread-gf/