So, when it’s mom’s birthday, I really need to get creative.
She always says things like, “Don’t tempt me with desserts!”
But…when it’s your birthday, you have to have dessert. I mean, not having one would be a sin, right?
So, I decided to go with something healthy. I figure at this point, if I can eat it, then she will know it’s not entirely bad for you.
In my search, I found a recipe for orange cupcakes and my interest peaked. Then I thought…chocolate goes really well with orange…so, here we are.
This is what you’ll need and, trust me, you will not be disappointed.
- 1 1/2 cups gluten-free flour
- 4 T date sugar + 1-2 T coconut flakes (these are what help bind the batter, so you can use replacements if needed)
- 1/4 t sea salt
- 1 t baking powder
- 1/2 t baking soda
- 2 T fresh orange zest
- 2 T light olive oil or vegetable oil
- 1 T raw organic agave or honey
- 1 cup fresh squeezed orange juice at room temperature
- 1 egg
- 2 t bourbon vanilla
- 1 cup dark chocolate (you can use a good baking chocolate that’s lightly sweetened or a sugar-free bar)
Preheat the oven to 350.
In a bowl, mix all of the dry ingredients together (all the way through the baking soda).
In a separate bowl, mix all of the wet ingredients together.
In a mixer, combine the wet and dry ingredients on a medium speed for about 2 minutes.
Let the mixture sit and in the meantime line 12 muffin tins with liners.
Spoon the mixture in each liner evenly, then bake in the oven for 20-25 minutes.
DO NOT OPEN THE OVEN WHILE BAKING!
This will prevent the cupcakes from rising evenly.
Let cool on a wire rack or plate and in the meantime heat up the cup of chocolate in a double boiler.
Dip or spread each cupcake with the chocolate and you’re good to go!
I apologize for the lazy picture….