I’ve been yearning to prepare an out-of-this-world chocolaty hemp seed cupcake for a while now and I’ve finally gotten around to it! Yesterday was a travel heavy day for me and as I was driving, my thoughts continually drifted to creating these muffins and what would make them out-of-this-world good. When I woke up and went for a hike this morning, my brain was quick to inform me that those cupcakes would indeed be made today and that making them out of this world good was entirely possible. All I would need to do is locate scientists at NASA and request that these cupcakes be sent to space on the next space ship mission. See, it’s possible! Now, whether or not it’s probable is an entirely different matter, but at least we’ve established that these chocolaty hemp seed cupcakes can go beyond planet earth.
As for the taste of these cupcakes, well, let’s just say that my sisters gobbled them up in less than 10 minutes flat and gave me an enthusiastic, “Tal, these are so good! Nice work!” Their mouths were pretty full, but I could still discern what they were saying. That was pretty satisfying to hear because I really never know how some of my recipes are going to come out sometimes. I knew then that I had to begin eating a cupcake myself and join them in talking with my mouth full. Haha, just kidding!
The inspiration for these cupcakes occurred when I ventured to my local Whole Foods Market last week and upon journeying to the espresso bar, I soon learned that all espresso drinks could be prepared with hemp milk. Um, wow?! Does anyone else find this absurdly cool? I ordered a hemp milk mocha and was taken aback by the unique nutty-chocolaty bliss that was in my medium-sized cup. The drink wasn’t very sweet, but my taste buds adored the hemp milk! It’s fantastic to know that I can order an espresso drink sans soymilk/dairy if I simply hop on over to one of my favorite places on earth (aka Whole Foods Market). A frequent thought I have is how lucky I am to have access to such an array of wonderful, delicious, healthy food. This thought occurred to me once again as I walked through my favorite grocery store holding my warm, delicious mocha.
Make these cupcakes soon! Just like the mocha I tried, they aren’t too sweet. They look devilish, but they are rather innocent. I drizzled unsweetened dark chocolate on top, which tastes bitter to some, but I love it. You can opt-out of drizzling your cupcakes with dark chocolate or if you want an extra decadent treat, try drizzling the tops with semi-sweet dark chocolate instead of the unsweetened variety.
Now here’s the recipe….
Ingredients (makes 10-12 cupcakes):
1 cup oat flour
½ cup whole-wheat flour (can be subbed with more oat flour to make gluten-free)
½ tablespoon baking powder
1 cup hemp seeds
1 cup unsweetened vanilla hempmilk
1 cup water
½ cup cocoa powder
3 heaping tablespoons ground chia seeds or flaxseeds
10 medjool dates, pitted
1/2 teaspoon stevia (optional)
handful walnut pieces (optional)
2 ounces of unsweetened or semi-sweet baking dark chocolate bar (optional)
1) Preheat oven to 350 degrees F. In a large bowl, combine oat flour, whole-wheat flour and baking powder. Put the bowl aside.
2) In a blender, combine the rest of the ingredients (except for walnut pieces and baking dark chocolate, if using). Blend thoroughly and add the blended mixture to the dry mixture. Stir thoroughly until you have your batter!
3) Place a few tablespoons worth of batter into paper muffin cups and bake them in a muffin pan for about 20 minutes. You will know they are done when the top of the muffin is no longer soft when a fork is inserted.
4) If using unsweetened or semi-sweet dark chocolate drizzle, once the cupcakes are finished baking, heat the baking dark chocolate in the microwave for 1 minute, stir and then heat for another 45 seconds in order to completely melt it. Stir the melted chocolate with a small spoon drizzle a bit of chocolate on top of each cupcake. The chocolate drizzle will dry in 10-15 minutes.
Good luck having leftovers if you have a large family like I do. However, if you do manage to have some left over, these cupcakes will last for about a week in the refrigerator. Serve warm and enjoy this delicious healthy treat!
(Nutrition Facts based on 10 servings; did not include optional stevia, walnuts or chocolate)
CALORIES 250; PROTEIN 8g; CARBOHYDRATES 42g; TOTAL FAT 8g; SATURATED FAT 1.2g; SODIUM 74mg; FIBER 11.4g; BETA-CAROTENE 22ug; CALCIUM 207mg; IRON 3.5mg; FOLATE 12ug; MAGNESIUM 113mg; ZINC 1.5mg; SELENIUM 16ug