Life by Chocolate Cupcakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 cups Sugar
- 2 cups All-purpose Flour
- 1/4 teaspoon Salt
- 1/2 cup Buttermilk
- 2 whole Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- 2 sticks 1 Cup Butter
- 4 Tablespoons (heaping) Cocoa Powder
- 1 cup Water, Boiling
- 18 whole Hershey's Kisses, Unwrapped
- Canned Pitted Cherries (optional)
Instructions
- Preheat oven to 350 degrees. Spray 18 muffin cups with baking spray.
- To make the cake batter, combine flour, sugar, and salt. Set aside.
- In a separate container, combine buttermilk, eggs, baking soda, and vanilla. Stir to combine and set aside.
- In a saucepan, melt butter over medium heat. Add cocoa powder and stir to combine. Add boiling water, allow to bubble for a few seconds, then turn off heat.
- Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour buttermilk mixture over the top and stir to combine.
- Pour 1/4 cup cake batter into each muffin cup. Lightly set one kiss in the middle of each cupcake; do not press down.
- (Alternately, you can add 3 canned, pitted cherries to each muffin cup before adding the batter.)
- Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack.
- To make the ganache, heat cream and corn syrup over medium heat. Chop chocolate and add to a bowl. Add vanilla to cream mixture, then pour cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth, and glossy.
- Dunk cupcakes in ganache. Allow to cool and set before serving.
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