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Recipes | Slow Death by Chocolate Cupcakes

Slow Death by Chocolate Cupcakes contain "secret" vegetables.

Slow Death by Chocolate Cupcakes

These cupcakes are lower in sugar and higher in “secret” vegetables than regular death by chocolate cupcakes. Nutrition student Anita Bermann created the recipe for this first Death Cafe at Bastyr Center on April 23, 2014. She says: "Enjoy in moderation with hope for a long sweet life … ."

Ingredients:

Gluten-Free Chocolate-Beet Cupcakes (recipe below)
Avocado Chocolate Mousse Filling (recipe below)
Coconut Peanut Butter Icing (recipe below)
Toppings (optional): fresh berries, coconut shreds, chocolate shavings, diced peanut butter cups, nuts, candies, whipped cream, etc.

  1. Prepare cupcakes, mousse filling, and icing.
  2. When cupcakes are cool, carefully cut a hole in the middle of each cupcake, reserving the removed piece of cake. With a pastry bag or plastic bag with a hole poked in it, squeeze chocolate mousse into the center of each cupcake. Return piece of cake to close hole.
  3. Frost cupcakes with peanut butter icing, using pastry bag or knife. Decorate with ample toppings of choice, such as a mound of blackberries and coconut set atop the icing.

Makes 12 cupcakes
Original recipe by Anita Bermann, 2014.

Gluten-Free Chocolate-Beet Cupcakes

1 medium-sized beet
3/4 cup dairy, almond or soy milk
1/3 cup canola or melted coconut oil
1/2 cup evaporated cane sugar
2 teaspoons vanilla
1/4 cup tapioca flour
2 tablespoons ground flax
1/3 cup cocoa powder
1/2 cup brown rice flour
1/2 cup quinoa flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt

  1. In a saucepan of water over medium heat, boil the beet whole until a knife easily pierces the center. Remove from heat and rinse with cold water to loosen the skin. Use a knife to cut off remaining skin and stem. Using a food processor or immersion blender, puree beet.
  2. Preheat oven to 350 degrees and line a muffin tray with cupcake liners
  3. In a large mixing bowl, combine milk, oil, sugar, vanilla, and mashed beet and mix with an electric mixer on medium speed to combine. Add dry ingredients and continue mixing for about 2 minutes until well mixed.
  4. Fill cupcake liners a little over ¾ full, these won’t rise as much as traditional cupcakes.
  5. Bake for 20-25 minutes until a knife inserted in the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.

Avocado Chocolate Mousse Filling

2 ripe avocados
1/2 cup dark chocolate chips
1/4 cup unsweetened dark cocoa powder
4 tablespoons maple syrup or honey
2 teaspoons almond milk
1 teaspoon vanilla extract
(Optional) 1 tablespoon bourbon

Melt chocolate chips in the microwave or over a double boiler. Put all of the ingredients into a food processor or blender and blend until very smooth. Let the mousse chill in the fridge a few hours before using.

Coconut Peanut Butter Icing

1/3 cup confectioners’ sugar (evaporated cane juice can be used for a grainier texture)
2 tablespoons honey or maple syrup
1 cup creamy peanut butter
5 tablespoons unsalted butter or vegan margarine, at room temperature
3/4 teaspoon vanilla extract
1/3 cup full fat coconut milk (use thick cream from the top of can, if possible)

Place all ingredients in a large bowl, and mix with electric mixer until creamy and smooth.

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