Hi everyone and happy Monday! I’m back with the festive (somewhat) healthy valentines treat I told you about on Friday. I teamed up with my friend Lauren from Lauren Lives Healthy
to bring you a recipe with a favorite green of mine (Spinach!). I will be sharing with you guys a healthy Chocolate cupcake recipe that I found on Pinterest, and she has a delicious post workout green smoothie for you guys. So after you read on here, go check her blog out for some smoothie inspiration! Now on to the recipe.
Dark Chocolate Spinach Cupcakes with Vanilla Chai Buttercream
- 1/2 cup (1 stick) unsalted butter
- 2 ounces (2 tablespoons) semi-sweet baking chocolate
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs (room temp.)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup spinach
Preheat the oven to 350 degrees. Line a 12 cupcake pan with cupcake liners. set aside.
Melt the butter and semisweet baking chocolate together in the microwave. Microwave for 30 second increments, stirring between each time. Mine took 90 seconds to melt.
In a medium sized bowl, toss the cocoa powder, flour, baking soda. baking powder, and salt together until thoroughly combined. set aside.
In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the butter/ chocolate mixture and combine until smooth.
Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Then add the spinach. Make sure to stir only until just combined, do not over mix. Also the batter will be very thick, almost like pudding.
Divide the batter between the 12 cupcake liners in the pan. Bake for 18 minutes, let cool.
Frost with Chai Butter Cream.
Incase any of you are wondering I got the cute little sugar LOVE letters at Target in the valentines candy section for $2!
Chai Buttercream Ingredients
- 4 sticks unsalted butter melted
- pinch of kosher salt
- 2 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 5 cups powdered sugar
Beat butter salt, and vanilla until light and fluffy.
Add the cardamom (optional), cinnamon, ginger, cloves, and nutmeg and mix until well combined.
Add the powdered sugar one cup at a time, beating after each cup added.
Beat until light and fluffy.
Pipe onto cupcakes.
I hope you all enjoyed this recipe, and my collaboration with Lauren, don’t forget to go check out her smoothie recipe! Let me know if you end up making the cupcakes and how you like them in the comments section. I love to hear from you guys 🙂
Don’t forget to come back on Friday for Things I’m Loving Friday as well.