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Pumpkin & Dark Chocolate Mud Cakes

I’m not going to lie or talk this recipe down, because it is actually one of the most delciously decadent, dense and moist cupcakes one has had. The pumpkin adds a great texture and the icing is next level. I cannot stop scoffing these chocolate morsels. They are also gluten free.

P.S how adorable is my cavoodle Jemima?

thecarousel-bannie-williams-dog-muffins

Makes 12 cup cakes

INGREDIENTS

Mud Cakes
130g organic dark chocolate chopped
½ cup coconut oil
½ cup rice malt syrup
1tsp vanilla essence
1 ¼ cups almond meal
1tsp baking powder
Pinch of sea salt
2 egg whites
350g pumpkin, chopped and skin removed (about 1 & ¼ cups cooked)

Icing
½ cup coconut oil
½ cup raw cacao
½ cup maple syrup

thecarousel-muffins-pumpkin

METHOD
1 Pre heat the oven to 180 degrees and line a muffin tin with 12 cup cake patties, set aside. Place the chopped pumpkin in a small baking tray lined with baking paper. Place in the oven and allow to bake for around 50 minutes until soft. Once cooked, remove from oven and set aside to cool.
2 In a bowl, combine the almond meal, baking powder and sea salt. Stir to combine and set aside.
3 In small saucepan, combine the coconut oil, chopped dark chocolate, rice malt syrup and vanilla essence. Stir over a low heat until completely melted and combined, then take off the heat and allow to cool slightly.
4 Whilst the chocolate mixture is cooling, use an electric beater to whisk the egg whites in a separate bowl until they form soft peaks, set aside.
5 Using a fork, mash the baked pumpkin until smooth and a puree like consistency. Add it to the bowl with the almond meal, along with the chocolate mixture. Stir thoroughly to combine.
6 Add the egg whites to the mixture and gently fold through until combined. Spoon the mixture evenly into the cup cake patties.
7 Place in the oven and allow to bake for around 25 minutes (test with a skewer). Allow to cool before icing.

Icing
1 Combine all of the ingredients into a small saucepan and place over a low heat. Stir continually until all of the coconut oil is melted and all of the ingredients are combined.
2 Allow to cool for around 5 minutes before using a tablespoon and spooning on to the cup cakes.
3 Place into the fridge to set for a few hours.

Optional: decorate with edible rose petals.

The Carousel thanks Bannie Williams for this recipe

Written by Bannie Williams

Bannie Williams is a Nutritionist, former model and the founder of The Healthy Ingredient- a holistic nutritional consultancy based in Melbourne.

Having since completed Nutrition and Food Sciences at University, Bannie is a powerhouse in the world of Nutrition. From nutrition writing, to health food recipe development, Bannie is all about holistic living.

Bannie is the resident nutritionist for a number of publications including The Carousel and Cleo magazine. Bannie also practices as an Associate Nutritionist through her Melbourne based consultancy.
All recipes and images posted on The Healthy Ingredient are Bannie’s delicious, clean creations all individually designed to have a superior nutritional profile.

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