Lifestyle & Wellness
Who doesn’t love chocolate? From desserts and scented candles to skincare, this tasty treat brings comfort in many forms.
According to The Telegraph (UK), eating dark chocolate in moderation can help improve blood circulation and may lower the risk of stroke and diabetes. Beyond its delicious taste and aroma, chocolate is rich in antioxidants and minerals, making it a valuable ingredient for skin care as well.
If you’re not into sweets, you can still enjoy chocolate’s benefits with products like our Chocolate Mousse Hydration Masque or by booking a Chocolate Truffle Body Wrap at your local Éminence spa.
If you do love sweets, try this rich chocolate cupcake recipe made with healthy, organic ingredients — and it’s gluten-free too!
Recipe
Ingredients
Cupcakes
– 2 free-range eggs (vegan option: flax substitute — 2 tbsp flaxseed meal + 5 tbsp boiling water)
– 1 cup organic milk (vegan option: almond, coconut, or soy milk)
– 3/4 tsp apple cider vinegar
– 1 1/2 tsp baking soda
– 1/3 cup honey (vegan option: maple or agave syrup)
– 1 tsp natural vanilla
– 1/4 cup organic cane sugar
– 1/4 cup melted coconut oil
– 1 cup pumpkin puree
– 1/4 tsp sea salt
– 3/4 cup unsweetened cocoa powder
– 3/4 cup coconut flour
– 1/4 cup gluten-free oat flour (certified gluten-free if needed)
– 1/2 cup gluten-free flour blend
Frosting (optional)
– 6–7 tbsp milk (or dairy-free alternative)
– 1/2 cup cocoa
– 1/2 cup vegan butter
– 1/4 cup powdered sugar
– 1/2 cup honey (or maple syrup) — add more to taste for a sweeter icing
– 1 tsp natural vanilla
Instructions
Cupcakes
1. Preheat the oven to 375°F and line a muffin tray with paper liners.
2. In a small bowl, combine the milk, apple cider vinegar, and baking soda. The mixture will fizz slightly; set aside.
3. If using the vegan egg substitute, mix the flaxseed meal and boiling water in a separate bowl and let sit for 5 minutes.
4. In a larger bowl, beat together the sugar, honey, milk mixture, and eggs (or flax substitute). Add the pumpkin puree, melted coconut oil, and salt, and mix until smooth.
5. Stir in the cocoa powder, coconut flour, oat flour, and gluten-free flour blend. Beat on medium until combined. If the batter is too thick, add a little more milk until the batter is thick but pourable.
6. Pour the batter evenly into the muffin cups.
7. Bake for 29–34 minutes.
8. Let the cupcakes cool in the pan for 10–15 minutes, then transfer them to a cooling rack. These are delicious plain, or add frosting if you like.
Frosting
1. Melt the vegan (or regular) butter over low heat in a small saucepan.
2. Whisk in the cocoa powder until smooth.
3. Remove from heat and pour the mixture into a glass bowl.
4. Add the powdered sugar, honey (or maple syrup), and milk. Beat with a hand mixer until creamy.
5. Stir in the vanilla.
6. Frost the cooled cupcakes and top with goji berries, coconut flakes, or fresh raspberries for a pretty finish.
Notes
– Because these cupcakes use fresh, natural ingredients, they’re best eaten within 1–2 days.
– Store in a covered container at room temperature, or refrigerate to keep them fresh longer.
– Recipe adapted from minimalistbaker.com
What’s your favorite chocolate treat? Tell us in the comments below.