Who doesn't love chocolate? From chocolate desserts, chocolate scented candles and even chocolate in skin care - we all find some kind of comfort in this delicious treat. 

In addition to the obvious fact that chocolate tastes and smells exquisite, it can also be good for your health! According to the Telegraph UK, when consumed in reasonable amounts, dark chocolate can assist with blood circulation and can help reduce the risk of stroke and diabetes. And because this delectable treat is so rich in antioxidants and minerals, chocolate can also make a potent and effective skin care ingredient. 

Even if sweets aren't your thing, you can still take advantage of chocolate-ty benefits by treating your skin to products like our Chocolate Mousse Hydration Masque or you can visit your local Éminence spa to indulge in a sweet, luxurious treatment with our Chocolate Truffle Body Wrap . 

If sweets are your thing, we have a chocolate cupcake recipe that is chocolate indulgence at its best. This recipe includes healthy, organic ingredients and it's gluten free too!

Recipe:

Ingredients

Cupcakes

• 2 free range eggs (vegan option flax substitute - 2 tablespoons of flax seed meal + 5 tablespoons boiling water)
• 1 cup organic milk  (vegan option: almond, coconut or soy milk)
• 3/4 tsp apple cider vinegar
• 1 1/2 tsp baking soda
• 1/3 cup of honey (vegan option: maple or agave syrup)
• 1 tsp of natural vanilla 
• 1/4 cup organic cane sugar
• 1/4 cup melted coconut oil 
• 1 cup pumpkin puree 
• 1/4 tsp sea salt
• 3/4 cup of unsweetened cocoa powder 
• 3/4 cup coconut flour
• 1/4 cup gluten free oat flour (certified gluten free for those with a gluten intolerance)
• 1/2 cup gluten free flour blend 

Frosting (optional):

• 6-7 tablespoons milk (or dairy free alternative) 
• 1/2 cup of cocoa 
• 1/2 cup vegan butter 
• 1/4 cup powdered sugar
• 1/2 cup of honey (or maple syrup) – add more to taste if you want a sweeter icing 
• 1 tsp natural vanilla 

Instructions - Cupcakes:

1. Preheat oven to 375 degrees F and line muffin tray with paper liners.
2. Combine milk, vinegar and baking soda in a separate bowl and set aside. The combination of the vinegar and baking soda will cause this mixture to fizz and bubble slightly. 
3. If using the vegan option - prepare flax substitute in a separate bowl and let sit for 5 minutes.
4. Combine sugar, honey, milk and eggs (or flax substitute). Beat the ingredients together. Add the pumpkin puree, melted coconut oil, salt and mix until it forms a consistent texture.
5. Add cocoa powder, coconut flour, oat flour and gluten free flour to the wet ingredients. Beat on medium to combine. Add additional milk as needed until the batter is thick and pours easily. 
6. Pour mixture evenly into muffin trays. 
7. Bake for 29-34 minutes.
8. Let the cupcakes sit for 10-15 minutes after taking them out of the oven. Remove from muffin tray and sit on cooling rack.  

These cupcakes are delicious on their own, but if you have a sweet tooth –  add frosting!

Instructions - Frosting: 

1. Melt the butter in a medium saucepan on low heat until melted.
2. Whisk in cocoa powder and mix until combined.
3. Remove melted butter and cocoa mixture from the heat, and pour into a glass bowl.
4. Add powdered sugar and honey (maple syrup) and milk and beat with a hand mixer until you achieve a creamy texture.
5. Add vanilla and mix until combined.

Frost cupcakes and add toppings like goji berries, coconut flakes or fresh raspberries for a garnish with flair!

Serve and enjoy! 

Notes:

• Due to the fresh, natural ingredients, these cupcakes are best served within 1-2 days of making them.
• Store in a covered container at room temperature, or in the refrigerator to keep fresh. 
• Recipe adapted from minimalistbaker.com

What's your favorite chocolate treat? Tell us in the comments below.

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