Chocolate Coffee Cupcakes for Two

What is better than a cupcake recipe that you whip up quickly and only makes a few cupcakes?

Enter the chocolate coffee cupcakes for two!

DSC_0296

I love recipes that are single serving and small servings because they are just so practical if you live alone or are just making a meal/treat for one.

DSC_0295

DSC_0294

Chocolate Coffee Cupcakes for Two 

Adapted from Taste of Home and Spark Recipes

Makes 2 large cupcakes or 3 medium cupcakes

Cupcakes:

  • 1/4 cup strong brewed coffee
  • 1/4 cup vegenaise (vegan mayonnaise)
  • 1/2 tsp vanilla extract
  • 1/2 cup spelt flour
  • 1 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 tsp coffee granules (optional)
  • 2 tbsp agave

Icing:

  • 2 tbsp cocoa powder
  • 1 tbsp agave
  • 1/4 tsp vanilla extract
  • 1 tbsp almond milk
  • pinch of cinnamon

Preheat the oven to 350 degrees.

In a small bowl, mix the vegenaise, coffee and vanilla and stir until combined.

In another medium sized bowl, mix the flour, cocoa powder, coffee granules, cinnamon and baking soda and stir to combine.

Combine the vegenaise and coffee mixture into the flour mixture and stir until smooth and combined.

Next, add in the agave by the tablespoon, adding more or less than called for in the recipe depending on your sweetness preference. Stir until smooth and clump-free.

Pour the cupcake mixture into lined muffin tins and bake for 18-20 minutes or until a toothpick inserted into the cupcakes comes out clean.

When fully baked, remove from oven and allow to cool.

While the cupcakes are cooling, combine all the icing ingredients together in a small bowl and stir until fully combined.

Once cupcakes are cooled, slather on as much icing as you wish to each cupcake and enjoy!

I thought today was the perfect day to post a cupcake recipe because it is officially my one year blogiversary!

DSC_0299

I can’t believe it has been a year since I started this blog! I want to thank each and every person who has ever read this blog, tried out my recipes or connected with me in some way. I love connecting with readers and fellow bloggers, so again, a great, big thank you!

Sugar Free Banana Muffins

So many months ago I mentioned I wanted to find a banana muffin recipe that had less sugar in it and I finally got to it!

DSC_0041

DSC_0042

 

DSC_0039

Using applesauce to replace the sugar cuts many of the calories, fat and carbohydrates out, which is a huge bonus. Especially when you don’t have to sacrifice taste (which these are still full of)!

DSC_0043

Sugar Free Banana Muffins

Adapted from my original Banana Muffin recipe.

  • 1/2 cup vegan butter
  • 1 cup unsweetend applesauce
  • 2 flax eggs (1 tbsp ground flax + 3 tbsp warm water= 1 flax egg)
  • 2 large bananas (1 cup mashed)
  • 2 cups spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt

Preheat the oven to 350 degrees.

In a small bowl, mash the bananas until their are no chunks left.

In a large bowl, mix the butter and flax eggs together until smooth.

Add the mashed banana and applesauce to the butter/flax egg mixture and stir until smooth.

Add the flour, baking powder, baking soda, salt, cinnamon and vanilla extract and mix until combined.

Pour into muffin tins and bake for 15-20 minutes.

Muffins will be a light golden brown when ready.

This recipe makes about 18-20 medium-sized muffins.

DSC_0047

Super Easy Red Quinoa Cookie Balls

These little guys are chewy and addictive. I ate four straight from the oven 🙂

DSC_0294

I like to think because they are so small, four of them made one normal sized cookie. That is what I like to think.

And they are so easy to throw together!

Super Easy Red Quinoa Cookie Balls

Adapted from Food.com

  • 3 tbsp red quinoa, cooked
  • 1/4 cup oats
  • 1/2 cup whole wheat flour
  • 2 1/2 tbsp brown sugar
  • 1-2 tbsp coconut oil
  • 2-3 tbsp almond milk
  • 1 tbsp flax seed
  • 1 tbsp chia seed
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp vegan chocolate chips

First, cook the quinoa in a small pot over high heat until cooked throughly. It should take about 8-12 minutes.

Then preheat the oven to 350 degrees.

While the quinoa is cooking, add the oats, flour, sugar, flax seed, chia seed, cinnamon and nutmeg to a medium-sized bowl and stir to combine.

DSC_0291

When the quinoa is ready, strain and add to the mixing bowl. Add the vanilla extract, oil, milk and chocolate chips and mix until the dough becomes sticky and clumps together.

DSC_0292

On a lined pan, form the dough into small balls and place on the pan.

DSC_0293

Place in the oven and bake for 10-12 minutes.

Remove from the oven and allow to cool.

 

DSC_0295

DSC_0296

Nutrition information per cookie ball (in a 12 piece batch):

  • Calories: 74
  • Fat: 2.8g
  • Sodium: 22.5mg
  • Potassium: 22.5mg
  • Carbohydrates: 11.8g
  • Fiber: 1.6g
  • Sugar: 3.1g

TGIF and have a great weekend!