I’m a chocoholic, from a chocoholic family. I have a boyfriend, who is an even bigger chocoholic than I am, and, as you have probably guessed, most of my friends are incurable chocoholics. So whenever I bake something, there is one crucial ingredient I have to include, otherwise the plate would stay full. Lately I’ve been trying to find some healthy-ish and vegan recipes, as I discovered that refined sugar and the most common white wheat flour have an awful effect on my skin and general feeling, and I almost completely stopped drinking milk (unless that is the only one a coffee place I visit has, I hate espresso :))
So I was sitting on my boyfriend’s couch, looking for some recipes and I stumbled upon this one. I was in the mood for some late night baking so I looked which ingredients (or which similar ingredients) I have and I started mixing stuff up. As I didn’t have all of the ingredients I had to change it and, feeling experimental, added some new ingredients. After the changes, I was really happy that cupcakes were properly baked, as I wasn’t completely sure how the changes will effect the baking process. But in the end, I got some (baked) huge and puffy cupcakes. And what do you need to make chocoholic-approved cupcakes?
3 cups of whole-wheat flour
1 tsp of baking powder
1 tsp of baking soda
1 cup of unsweetened cocoa
a dash or two (or three) of cinnamon, nutmeg and pimento