Christmas Creamy Chocolate Cupcakes
Servings
6
Cook Time
20
Servings
6
Cook Time
20
Ingredients
  • 1 tsp cacao/cocoa powder
  • 1/3cup reduced-fat milk of choice
  • 2tbsp water
  • 2 tbsp butter
  • 1/4tsp salt
  • 1tsp vanilla extract
  • 1/2cup finely chopped pitted dried dates
  • 2 free-range eggs
  • 1cup wholemeal self raising flour
  • 1tbsp maple syrup
  • 1/3cup reduced-fat ricotta cheese
  • 6 Jaffasfor decorating
  • 12 mint leavesfor decorating
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

Print Recipe
 Christmas Creamy Chocolate Cupcakes
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
Christmas Creamy Chocolate Cupcakes
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