Chocolate Agava Nectar Cupcakes…. Plus whole wheat !
I made these tasty treats for a special 50th Birthday !! I was requested not to use sugar so I searched high and low and found a great way to use agava nectar. Enjoy!
Ingredients:
2 1/4 cups – whole-wheat pastry flour
2/3 cup – unsweetened cocoa powder ( as always I love Penzey’s dutch )
1 1/2 teaspoons – baking soda
1 teaspoon – salt
1/2 teaspoon – baking powder
1/2 cup – coffee ( the coffee really enhances the chocolate flavor)
1/2 cup – canola oil
1 tsp Mexican Vanilla Extract
4 – large eggs
2 cups – Agave Nectar
1 – (8 oz) container fat free sour cream or try one cup of greek plain fat free yogurt
Instructions:
Preheat oven to 350°F. Line and spray with Pam 36 cupcake tins. Set aside. Combine all dry ingredients in large bowl; mix well. In a separate bowl mix coffee, oil, eggs and agave nectar until combined. Add wet ingredients into dry , beat at medium speed for two minutes. Stir in sour cream. Pour evenly in prepared cupcake tins (use a 2 oz scooper for perfection). Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with your favorite frosting. I used the recipe below and hand-dipped the cupcakes into the frosting.
Frosting Ingredients:
1 pound good-quality bittersweet chocolate, finely chopped ( I like trader joe’s)
2 1/3 cups heavy cream
1/4 cup Agava Nectar
Directions
- Place chocolate in a large heatproof bowl. Bring cream and agava nectar just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
- Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
- Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).
