Cupcakes and muffins seem to be everywhere since the success of a certain TV show. Regular consumption of cupcakes does no-one any favours, but there is a way to enjoy a small version without too much waistline punishment.
These chocolate cups have a tasty and nutritious filling, and use 70% cocoa dark chocolate. This adds antioxidants and has a lower fat and calorie content than milk chocolate.
These chocolate cups make a great late-night treat. There’s no baking required (so this recipe is fun for kids), and all you need is a food processor, some small cupcake holders and a bit of space in the freezer.
½ 400g can chickpeas, well drained
2 tbsp coconut oil
100g apple sauce or pureed apple
1 tsp vanilla extract or flavouring
125g smooth peanut butter
Pinch cayenne pepper
2 100g bars 70% dark chocolate
- Tip everything except the peanut butter and chocolate into the food processor, and process until smooth.
- Add the peanut butter and process again until really creamy. Put the mixture in a bowl and chill in the fridge for at least two hours, preferably overnight.
- Roll the filling mixture into small balls, with small cupcake cases you’ll probably make about 15 or so depending on the size of the cases. Layout the empty cases on a baking tray.
- Break one of the chocolate bars into pieces, place in a bowl and microwave on medium for about a minute. Then stir – the pieces won’t change shape until you do this. Reheat for another 30 seconds if needed until melted. Be careful not to overheat the chocolate.
- Pour the liquid chocolate into the cupcake cases, using a number to match the filling balls. Put in the freezer for 10 minutes until firm, not frozen.
- Put the filling balls into the cases and flatten gently. Put back in the freezer for another 10 minutes.
- Finally, melt the second bar of chocolate as above. Pour the liquid chocolate into the cases to cover the filling. Keep in the fridge until needed.