Mini Mocha Cupcakes with Raspberry Frosting

Mini Mocha Cupcakes with Raspberry Frosting | ourfourforks.com

Aside from the occasional (post red wine) late night cookie, I don’t bake very often. But since Valentine’s Day is around the corner and Juno (and several other storms) trapped me inside, I made these mini mocha cupcakes with raspberry cream. Twice. After one snow day last week, I brought the first batch out to one of our favorite neighborhood bars and they were devoured in minutes. The second batch, made for a Super Bowl gathering, was gone just as fast and the two remaining (which I may have hidden) were eaten for breakfast.

Made with simple, healthy ingredients, these mocha cupcakes are gluten free, vegan and full of chocolate and coffee flavor. The creamy raspberry frosting, made with just coconut oil, confectioners sugar and raspberry juice, is easy to whip up with ingredients you likely have on hand. For more of a mocha muffin rather than a cupcake, just omit the frosting and enjoy with your morning coffee.

Mini Mocha Cupcakes with Raspberry Frosting | ourfourforks.com

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Double Chocolate Cupcakes (Vegan & Gluten-Free)

Double Chocolate Cupcakes

After the holidays are over and the healthy eating regiments begin again, it can get a little depressing in the food department. Gone are the holiday months where baking is a weekly activity and holiday cookies are inescapable. But after discovering one ingredient sweet potato caramel, I needed to bake something chocolate to pair it with. It was the perfect excuse to bake again. Of course, I wanted it to be healthy (preferably vegan, gluten-free, refined sugar-free, yadda yadda), but still taste rich and chocolatey.

 

These double chocolate cupcakes are just what I had in mind: moist, full of chocolate flavor, and healthy enough to have for dinner… two nights in a row (hey, Josh suggested it, I just played along).

 

Double Chocolate Cupcakes

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