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Healthier Triple Chocolate Cupcakes

Moist chocolate cupcakes made with a secret ingredient: cauliflower! Topped with a coconut cream chocolate frosting and optional chocolate bridges.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup whole wheat flour
  • 1/2 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup cocoa powder
  • 1/3 cup brown sugar
  • 1/2 cup milk
  • 2 1/2 cups steamed and cooled cauliflower packed
  • 1 egg
  • 1 tablespoon vanilla extract
  • 3 tablespoons refined coconut oil or olive oil
Frosting
  • 2 cups semi sweet chocolate chips
  • 1 cup coconut cream I used TJ's
Decor
  • 1/3 cup high quality dark chocolate melted

Method
 

  1. Preheat the oven to 350°F. Line a 12 cup muffin pan with paper liners and spray with cooking oil.
  2. In a large bowl, whisk the flours, baking powder, baking soda, cocoa powder and brown sugar together.
  3. Blend the milk and cauliflower together until puréed. Pulse in the egg, vanilla and oil until combined.
  4. Stir the wet ingredients into the dry ingredients. Scoop evenly into the prepared muffin pan.
  5. Bake for 25-30 minutes or until a cake tester comes out clean. Allow the cupcakes to cool for 5 minutes before removing from the pan and placing on a wire rack to cool completely.
  6. To make the frosting, microwave the chocolate chips in a large bowl at 20 second intervals until melted, stirring in between. Beat in the coconut cream. Freeze or refrigerate for a few minutes, beating in between until it's the consistency of thick frosting.
  7. Decorate the cupcakes as desired. I used the same method as this forest cake to make the chocolate bridges.

Notes

For the chocolate bridges, use the same method as the forest cake. This post was sponsored by Netflix Stream Team.