Recipe by gourmetmomma
Chocolate Cupcakes stuffed with spinach, blueberries, and whole grains. Is it too good to be true? This recipe is adapted from Missy Chase Lapin's The Sneaky Chef cookbook. I've made these twice now, and they are a big hit in my family! The first time, I made them as cupcakes and covered with a cream-cheese cauliflower icing (see separate recipe). The 2nd time, I made them in mini-bundt pans and dusted with powdered sugar. The kids thought they were giant cake donuts. These taste almost like a box-made chocolate cupcake... honest!
Top Review by SweetySJD
I thought these were DELICIOUS! I used dark chocolate chips and everything else was as written. No one was able to guess what was in them (I even offered them money!) They have a fudgy taste and texture. Thanks!!!!
- 236.59 ml frozen chopped spinach
- 236.59 ml blueberries (fresh or frozen)
- 59.16 ml butter
- 78.07 ml chocolate chips
- 1 egg
- 9.85 ml vanilla
- 118.29 ml sugar
- 78.07 ml white flour
- 78.07 ml whole wheat flour
- 78.07 ml wheat germ
- 29.58 ml unsweetened cocoa powder
- 9.85 ml baking powder
- 2.46 ml salt
- powdered sugar (optional)
Directions See How It's Made
- Make sneaky chef purple puree (this recipe calls for 3/4 cup) by cooking the spinach and blueberries until soft. I microwave them for 4 minutes, but you could also put them in a pan and gently cook (covered). Take the cooked spinach and blueberries and puree them in the food processor or blender. I find that the liquid that cooked off from the spinach is the right amount to make the puree work. Process until smooth. You don't want the texture to give away the presence of the veggies! 1 cup of each makes approximately 3/4 cup of "purple puree" and I find that whatever the yield has worked in this recipe.
- Preheat oven to 350°F and prep your pan(s) with cooking spray or liners.
- Melt the butter and chocolate chips together. I use 30 seconds in the microwave, but you could do this over the stove.
- Stir together the wet ingredients (melted butter and chocolate, pureed spinach and blueberries, egg, vanilla, and sugar).
- Whisk together the dry ingredients (white flour, whole wheat flour, wheat germ, cocoa powder, baking powder, and salt). If you follow sneaky chef, the original recipe called for 1 cup of her flour blend.
- Mix the dry ingredients into the wet ingredients until combined.
- Pour into cupcakes or mini-bundt pans. I got 16 of the little silicon mold cupcakes or 6 of the wilson mini-bundt pan size.
- Bake at 350°F for 23 to 25 minutes for the cupcakes. I baked at 340°F for 25 minutes. You'll know they are done when the top springs back to the touch, or when a toothpick comes out clean.
- Cool completely before tasting. If you taste these while warm, you can kind of smell the spinach even though you can't taste it. The large amount of vanilla helps cover any spinach smell that might linger.