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Cupcakes from the Gods

1. Preheat oven to 350 degree 2. In a mixer, beat together 3/4 cups vegetable oil, 1 egg, 1/2 cup buttermilk, and a teaspoon of vanilla 3. Add your dry ingredients to the mixture in small increments: 3/4 cup all purpose flour or almond flour, 1/4 cup VitaFiber, 3/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 cup cocoa powder 4. Ensure dry and wet ingredients are fully mixed together 5. Line a cupcake tin with rubber, or paper, liners 6. Add 1 tablespoon of batter to each cupcake liner 7. Place 1 whole Ferraro Roche inside each cupcake liner 8. Add more batter until cupcake liners are approximately 2/3 full 9. Bake cupcakes for 18 minutes. Use the toothpick method to ensure cupcakes are done (insert a toothpick and ensure it comes out clean) 10. Set cupcakes aside to cool down completely Frosting 1. While cupcakes are cooling, melt your 4 oz of semisweet chocolate and then let cool 2. Place 1/2 cup unsalted butter and 1 cup powdered sugar inside your mixing bowl and beat until fluffy. 3. Add 1/4 cup cream cheese and combine 4. Drop in the remaining ingredients: 1/2 teaspoon vanilla, a pinch of salt, 1/3 cup Nutella, and 2 tablespoons cocoa powder 5. Mix in your melted chocolate 6. Place your frosting in the fridge to set for 15 minutes 7. Optional: while frosting chills, break remaining 12 Ferraro Roche into tiny pieces (think of garnish size crumbs/pieces) 8. Frost cupcakes and add Roche garnish

  • 3/4 cup all-purpose flour, (substitute in almond flour for a gluten free version)
  • 3/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder
  • 1/4 cup VitaFiber powder
  • 3/4 cups vegetable oil
  • 1/2 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 12 Ferraro Roche
Nutella Frosting
  • 1 cup powdered sugar
  • 1/2 cup unsalted butter
  • 1/4 cup cream cheese
  • 1/3 cup Nutella4 oz semisweet baking chocolate
  • 2 Tablespoon cocoa powder
  •  A pinch of salt
  • 1/2 teaspoon vanilla
Topping
  • 12 Ferraro Roche

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