Peas and Thank You

Chocolate Chip Hugged Cupcakes

I’m not sorry.

 

Some occasions call for kale.

And bulgur.

And sea vegetables.  (Okay, I can’t think of that occasion, but I am sure one exists.  For someone who is not me.)

 

Then, some occasions call for chocolate.

 

Studded with chocolate.

 

Dipped in chocolate.

 

(Some occasions call for a manicure.  Priorities, friends.)

 

Some occasions call for a strenuous workout.

 

And some just call for a hug.

 

We’re in a hug season.

 

I’ll be embracing it with these.

 

Chocolate Chip Hugged Cupcakes

Adapted from Cooking Light and my mom’s Self-filled Cupcakes recipe

Makes 12 cupcakes

Print this recipe!

 

****View Nutrition Facts****

For the cupcakes:

• 2/3 c. sucanant or organic sugar
• 2 organic or flax eggs (2 T. ground flax + 6 T. water, whisked)
• 1/4 c. canola oil or organic butter, melted
• 1/2 t. vanilla extract
• 1 c. whole wheat pastry flour
• 1/2 c. unbleached all-purpose flour
• 1/2 c. unsweetened cocoa
• 1 t. baking soda
• 1 t. baking powder
• 1/4 t. salt
• 1/2 c. unsweetened non-dairy or organic milk
• 1/2 c. non-dairy or organic nonfat Greek yogurt

For the filling/swirl:

• 8 oz. non-dairy or organic light cream cheese
• 1/3 c. sucanat or organic sugar
• 1 organic egg (optional)*
• 1/2 c. semi-sweet chocolate chips

For the coating:

• 1/3 c. semi-sweet chocolate chips
• 1 T. coconut oil

*If you are using non-dairy cream cheese, you can omit the egg from the cream cheese layer.  I find non-dairy cream cheese to be less dense/wetter and thus you won’t need the egg to thin the layer.

 

Preheat oven to 350°.

To prepare cupcakes, place the first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through 1/4 teaspoon salt), stirring well with a whisk.

In a small bowl, whisk together milk and yogurt.

Stir flour mixture into sugar mixture alternately with yogurt mixture, beginning and ending with flour mixture; mix after each addition just until blended.

Meanwhile, beat together the cream cheese, sugar and egg, if using.

Place 12 paper muffin cup liners in muffin cups; spoon about 1 1/2 tablespoons chocolate batter into each cup. Top each cupcake with a spoonful of the cream cheese layer, about 2 teaspoons of chocolate chips and then another spoonful of the chocolate batter.

Bake at 350° for 18-22 minutes or until a wooden pick inserted in center of a cupcake comes out cleanly.

Remove cupcakes from pans; cool on a wire rack.

For the coating, in a microwave or a double boiler, melt together chocolate and coconut oil.  Dip the top of each cooled cupcake into the coating.  Put cupcakes in a refrigerator or freezer to set before serving.  Store remaining cupcakes in a refrigerator.

 

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Thanks so much for all the sweet comments, emails, messages, Tweets and prayers over the past few days.  We are all on the mend and your friendship and support has meant so much to us! 

XOXOX

S