Makes 18 servings
2 cups white whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
2 tablespoons unsweetened natural cocoa powder
1 cup extra-light olive oil
2 cups turbinado sugar
3 large eggs
2 teaspoons vanilla extract, divided
2 cups grated zucchini
3/4 cup dark chocolate, chopped
1/2 cup heavy cream
8 ounces dark chocolate (at least 50 percent cacao) or semisweet chocolate chips
1 teaspoon baking soda
Who says Valentine’s Day desserts have to be decadent? This delicious treat is made with wholesome, good-for-you ingredients.
Preheat the oven to 350 degrees.
Sift flour, baking soda, salt, cinnamon, and cocoa into a small mixing bowl. Set aside.
Use an electric mixer fitted with the paddle attachment to cream the olive oil and sugar until smooth. Add the eggs, one at a time, beating for about a minute between each addition. Mix in 1 teaspoon of the vanilla.
Add the zucchini and chocolate and mix well. Add the dry ingredients in three batches.
Line muffin cups with paper, then scoop a quarter cup of batter into each. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan.
While the cupcakes cool, make the ganache. Cook the cream, chocolate, and vanilla in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Dip the top of each cooled cupcake in the ganache; allow 15 minutes to set.
Carbohydrates: 44 g
Fat: 15 g
Protein: 4 g
Fiber: 3 g
1 hour, 30 minutes