I made these for my husband for his birthday yesterday, and he loved them! It is about as healthy as you can go with chocolate cupcakes...
Next time I might even add some frozen raspberries as well.
1 3/4 cups sifted spelt flour
1 tsp baking soda
1/4 tsp salt
¼ cup cocoa
1/4 cup butter, melted
1 cup organic sugar cane
½ cup egg whites
1 1/2 tsp vanilla
1 cup vanilla yogurt
1/2 cup boiling water
½ cup dark chocolate chips
In a medium bowl, combine flour, baking soda, salt and cocoa.
In a large bowl, beat together butter and sugar. Add eggs, and continue to mix for about one minute. Add vanilla, yogurt, and water. Mix well.
Add flour mixture to sugar mixture, ½ at a time. Once all the flour is combined into the sugar mixture, add the chocolate chips.
Divide evenly into a 12 cup muffin tin. The tin must be greased, or paper cups used.
Cook at 375 for 15 minutes.
I did top these with icing, but it isn't totally necessary. To be honest, I took a shortcut here, and used 1/3 of a box of organic chocolate icing, and then topped the cupcakes with coconut. They were delicious!
