Chocolate Cupcakes with Ganache Filling and Vanilla Buttercream Icing

Ingredients: 

Ganache Filling
2 ounces bittersweet chocolate
1/4 cup heavy cream
1 tablespoon powdered sugar

Chocolate Cupcakes
3 ounces bittersweet chocolate, chopped fine
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Vanilla Buttercream Frosting
1/2 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
2-4 tablespoons heavy cream


For the ganache filling, place chocolate, cream, and confectioners' sugar in a double boiler. Cook until chocolate has melted and combined with cream and sugar.

For the cupcakes, preheat the oven to 350 degrees and line a muffin pan with cupcake liners.

Place chocolate and cocoa in a medium bowl and pour hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full. Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.

Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans for about 5 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting, in a large bowl beat butter and shortening until light and fluffy. Add vanilla and salt. Beat in confectioners' sugar, 1 cup at a time, scraping down sides of bowl. Add 2 tablespoons of milk; beat at high speed until light and fluffy. Add additonal milk for desired spreading consistency.

Mini Chocolate Protein Donuts with Chocolate Glaze

These donuts are filled with protein, whole grains, almond meal and yummy chocolaty goodness.  Trying to make healthy desserts that actually taste good can be a challenge but these donuts are super delicious and guilt free!

Ingredients:
3/4 cup almond flour (also called Almond Meal)
1/2 cup chocolate protein powder
3/4 cup whole-grain flour
½ teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons unsweetened cocoa
3 tablespoons Truvia sweetener (Stevia)
¼ cup egg whites
1 tablespoon canola oil
1/3 cup water

For Glaze:
¼ cup semi-sweet chocolate chips
2 teaspoons unsweetened coconut milk (or other non-dairy milk)
½ teaspoon vanilla extract

Preheat oven to 325 degrees.

Mix first eight ingredients together in medium mixing bowl.

Add egg whites, canola oil, stirring until well-combined. Slowly mix in water until incorporated.

Fill each mold 1/2 full with batter with a spoon or using a piping bag. 

Bake 8 minutes. Remove from pan and cool on wire rack.

In small microwave safe bowl, heat chocolate chips 20 seconds at a time, stirring in between until completely melted and smooth. Stir in milk and vanilla. 

While glaze is still warm, dunk tops of each donut in glaze or drizzle across the tops with a spoon.