These don’t look healthy … but they aren’t as naughty for you as alternatives. These are supposed to be coated with chocolate on top, but I feel less guilty (though I use the same amount of chocolate) stirring in all the chocolate chips to make this cake look more muffin-like.
These cakes also aren’t very sweet. I really like them (and so does my husband and his colleagues). If you’re looking for a great little snack for you and some mommy friends, this is it! Nature’s Path Organic’s SmartBran can be eaten as a cereal or used in baking. I’ve used SmartBran in the Diane Hendrik’s Strawberry Cheesecake crust I made earlier this year, and I got this recipe off the box. You can find other SmartBran recipes on the Nature’s Path Recipes on their site, as well as other recipes using their other products.
I think using Nature’s Path in cooking is an easy way to make healthier choices if you enjoy baking.
Nature’s Path Organic SmartBran Chocolate Fudge Cupcakes Recipe
1/3 cup vegetable oil, plus ½ tablespoon for greasing muffin liners
1 cup vanilla soymilk
1 teaspoon apple cider vinegar
2 cups SmartBran Cereal
¾ cup unbleached white flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup chocolate chips, divided
½ cup light brown sugar
2 teaspoons instant espresso powder (optional)
12 walnut halves
1. Set the rack in the center and preheat the oven to 350oF. Place paper liners in 12 muffin cups. Brush liners with oil.
2. Combine the soymilk and vinegar and set aside to curdle. Grind SmartBran cereal into flour in a food processor or spice grinder. (You should have a scant cup.)
3. In a large bowl, blend the ground cereal, flour, cocoa powder, espresso powder (if using) baking powder, baking soda, and salt. Stir in ½ cup of chocolate chips.
4. In a bowl, beat the sugar and 1/3 cup of oil together for 2 minutes. Add the soymilk-vinegar mixture and beat until well combined.
5. Fold the liquid into the dry ingredients just until blended. Do not over mix. Divide the batter among the prepared cups. Gently pat the tops with your fingers to smooth them off. Distribute the remaining chocolate chips on top.
6. Bake for 10 minutes. Rotate the pans back to front and continue baking until a cake tester inserted in the center comes out clean, 8 to 10 minutes longer. Transfer the cupcakes from the pan to a cooling rack.
7. Working quickly, use a spatula to spread the melted chips into an even coat on top of each cupcake. Gently press a walnut half into the middle.
8. Cool to room temperature. Store in a tightly sealed container in a cool place for up to 3 days.
1. I didn’t use the extra ½ tablespoon for oil for the muffin liners. I didn’t seem to have a problem peeling the paper.
2. We don’t buy or use soy milk so I used fat-free cow’s milk. After the milk has curdled, I added 1 teaspoon of vanilla extract.
3. I didn’t divide the chocolate chips. I just poured them all into the batter and mixed. Like I’d said, this gives more of a muffin-feel than cupcake as there isn’t a “frosting”.
4. I didn’t add the espresso since I don’t like coffee, and instant is really in sin here in Seattle.
5. I didn’t add the nut to the top so that people with nut allergies could enjoy them too.
Summer is the President of our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living.