Easter weekend is finally here and with it the perfect excuse to indulge your sweet tooth, whether it’s by unwrapping endless amount of Hershey kisses throughout the day or secretly waiting to take a bite out of that hollowed milk chocolate rabbit you snagged at the grocery store (guilty!).
If you want to up your chocolate game this year (and impress your brunch buddies tomorrow), you should definitely make these Gluten-Free Chocolate-Chile Cakes. Whether or not anyone at the gathering has gluten allergies, these fudgy and slightly spicy cupcakes will be the star of the show.
The flourless batter is made of cooked beets, dates and cocoa powder with a subtle warmth brought by ground cinnamon and cayenne pepper – a bit like having a Mexican hot chocolate in cake form.
The frosting is a rich and healthy spread of drained probiotic yogurt with honey and vanilla, leftovers making delicious bagel toppings for the next morning or spoonful of richness during the day.
The mini cakes are ideally sized for a small crowd and easy to grab and eat which you’ll be thankful for come Easter brunch time!
A dusting of chocolate shavings and crushed red pepper makes a festive garnish and adds a wonderful contrast to the tangy yogurt frosting.
These dark chocolate cupcakes with a bite are fun to eat, healthy, and will have every chocolate lovers around smiling wide from that extra heat!
[yumprint-recipe id=’25’]
