Chocolate Cupcakes With Spinach And Blueberries Food

CHOCOLATE CUPCAKES WITH SPINACH AND BLUEBERRIES

Steps:

• Make sneaky chef purple puree (this recipe calls for 3/4 cup) by cooking the spinach and blueberries until soft. I microwave them for 4 minutes, but you could also put them in a pan and gently cook (covered). Take the cooked spinach and blueberries and puree them in the food processor or blender. I find that the liquid that cooked off from the spinach is the right amount to make the puree work. Process until smooth. You don't want the texture to give away the presence of the veggies! 1 cup of each makes approximately 3/4 cup of "purple puree" and I find that whatever the yield has worked in this recipe.
• Preheat oven to 350°F and prep your pan(s) with cooking spray or liners.
• Melt the butter and chocolate chips together. I use 30 seconds in the microwave, but you could do this over the stove.
• Stir together the wet ingredients (melted butter and chocolate, pureed spinach and blueberries, egg, vanilla, and sugar).
• Whisk together the dry ingredients (white flour, whole wheat flour, wheat germ, cocoa powder, baking powder, and salt). If you follow sneaky chef, the original recipe called for 1 cup of her flour blend.
• Mix the dry ingredients into the wet ingredients until combined.
• Pour into cupcakes or mini-bundt pans. I got 16 of the little silicon mold cupcakes or 6 of the wilson mini-bundt pan size.
• Bake at 350°F for 23 to 25 minutes for the cupcakes. I baked at 340°F for 25 minutes. You'll know they are done when the top springs back to the touch, or when a toothpick comes out clean.
• Cool completely before tasting. If you taste these while warm, you can kind of smell the spinach even though you can't taste it. The large amount of vanilla helps cover any spinach smell that might linger.

BETTER-FOR-YOU CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Divide batter evenly among muffin cups, filling about three-fourths full.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting on cupcakes.

CHOCOLATE RASPBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
• Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
• Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
• Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
• Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
• Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.

BLUEBERRIES AND CREAM CUPCAKES

Steps:

• In a small bowl, combine coconut flour, salt and baking soda.
• In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
• Mix dry ingredients into wet, blending with a hand mixer.
• Gently fold in frozen blueberries.
• Scoop batter one heaping ¼ cup at a time into paper lined cupcake tin.
• Bake at 350° for 20-25 minutes.
• Cool 1-2 hours and then top with Whipped Cream Frosting.
• Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
• Serve.

GRAMMY'S BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, baking powder, and salt together in a bowl.
• Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
• Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
• Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.