Okay, so by now you may have noticed that I rarely title my post by the recipe I’m making. I like to think about it as a way to lure you in without quite knowing what you’re being lured into. I’m just sneaky like that. However, as you can see, I did use the name of the recipe as a title for this post. Am I suffering from multiple personality disorder? Well, you never know, but that’s not why I chose this title. I have a sneaky suspicion that just the words “mint chocolate chip” combined with “cupcake” is all the creativity I need to attract you to this post. However, if that still doesn’t do it for you, what about this?
So now that I have your attention, I’m just going to dive right in and tell you how to make these.
- 2.5 cups whole wheat pastry flour (or oat flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup agave nectar
- 1/4 cup applesauce
- 1/4 cup milk (I used unsweetened almond milk)
- 2 tablespoon oil (I used canola)
- 2 cups spinach
- 1/4 cup fresh mint leaves
- 1 cup chocolate chips
Begin by combining the flour, baking powder, baking soda, and salt together in a bowl.
Then measure out 1/4 cup of the mint leaves.
You can set aside some of the prettiest mint leaves to use later to garnish the cupcakes.
Then you can measure out your fresh spinach leaves in a measuring cup, no this ingredient is not a joke and I didn’t have the idea first either. Check out Katie’s mint chocolate chip ice cream. Is anyone else thinking mint chocolate chip ice cream and mint chocolate cupcakes just may be the perfect pairing?
Combine the spinach, mint leaves, agave nectar, applesauce, milk, and oil in your blender and puree until there are no green specks and then mix the puree into your dry ingredients.
See how beautiful and green the batter is?
The last step, of course, is to add your chocolate chips. I chose to melt down unsweetened baking chocolate and sweeten it with stevia and agave nectar. I chilled the chocolate in the fridge and once it was firm, I made it into chocolate shavings.
Does this not look like the ice cream?
Then separate the batter into your muffin tin and bake at 350 until the tops of the cupcakes are no longer wet. Don’t overcook these, the cupcakes will be moist and perfect if you remove them when they are just barely cooked through.
My camera doesn’t quite do these cupcakes justice, but they are absolutely divine!
The perfect frosting without powdered sugar is still a work in progress, so I won’t post the recipe to the icing in the picture (even if it does look pretty, if I do say so myself). Until then, I recommend that you use the dark chocolate ganache I made in this recipe. Or just eat them sans frosting, trust me they’re just as delicious solo.
You know one of the best parts about these cupcakes? My husband doesn’t like mint and chocolate together which means that I get to keep these all to myself. I don’t know about you, but as for me I am going to slip away into a mint chocolate heaven for awhile.
~Elesha, a skinnyfat girl