Christmas Creamy Chocolate Cupcakes

Light, fluffy and decadently flavoured with chocolate these Creamy Chocolate Cupcakes are a healthy and heavenly treat for Christmas time.

This recipe is just an example of some of the amazing festive treats you can enjoy as part of our 28 Day Weight Loss Challenge.

Print Recipe

Christmas Creamy Chocolate Cupcakes

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Desserts

Cook Time

20

Servings

Ingredients

• 1 tsp cacao/cocoa powder
• 1/3 cup reduced-fat milk of choice
• 2 tbsp water
• 2 tbsp butter
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup finely chopped pitted dried dates
• 2 free-range eggs
• 1 cup wholemeal self raising flour
• 1 tbsp maple syrup
• 1/3 cup reduced-fat ricotta cheese
• 6 Jaffas for decorating
• 12 mint leaves for decorating

Course Desserts Cook Time 20 Servings Ingredients 1 tsp cacao/cocoa powder 1/3 cup reduced-fat milk of choice 2 tbsp water 2 tbsp butter 1/4 tsp salt 1 tsp vanilla extract 1/2 cup finely chopped pitted dried dates 2 free-range eggs 1 cup wholemeal self raising flour 1 tbsp maple syrup 1/3 cup reduced-fat ricotta cheese 6 Jaffas for decorating 12 mint leaves for decorating

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Preheat oven to 160C and line or lightly grease 6 holes of a muffin tray.
2. In a blender or food processor pulse ricotta and maple syrup until smooth and thick. Refrigerate until needed.
3. In a small saucepan over a medium heat place the cacoa/cocoa, milk, water and dates. Stir well, bring to a simmer and then remove from heat immediately. Add butter and vanilla. Stir until the butter melts, then set aside for 10 minutes until dates have softened and mixture has cooled slightly.
4. In a large bowl, whisk the eggs for a minute until pale, slowly pour in the date mixture, whisking constantly. Sift over flour and salt and stir batter until well combined.
5. Divide batter into prepared tin, and bake for 18 - 20 minutes or until a skewar comes out clean when inserted into the centre.
6. Remove from the tin and cool completely on a rack. Spread with ricotta and maple frosting and decorate with the Jaffa and mint leaves.
7. 1 cupcake is 1 serve. Store leftovers in an airtight container in the fridge for 3/4 days.

Recipe Notes

207 calories per serve

Get more festive recipes like these from our Christmas Cookbook

If you love Christmas entertaining but don’t want to undo all of your hard work, check out our festive (and healthy) recipes in our Christmas Recipe Book.

PLUS to help you beat the bloat after the festive season, join our 28 Day Weight Loss Challenge.