Zutaten für Chocolate Cupcakes With Spinach And Blueberries
- Frozen Chopped Spinach
- 1 cup fresh or frozen blueberries
- Butter
- Chocolate Chips
- Egg
- Vanilla
- 1 ½ cups granulated sugar
- White Flour
- Whole Wheat Flour
- Wheat Germ
- Unsweetened Cocoa Powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- Powdered Sugar
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Zubereitung von Chocolate Cupcakes With Spinach And Blueberries
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease mini bundt pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine the melted butter, sugar, eggs, vanilla extract, and milk. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped spinach, blueberries, and whole grains.
- Fill cupcake liners or mini bundt pans about ¾ full.
- Bake for 18-22 minutes for cupcakes, or 20-25 minutes for mini bundts, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Frost cupcakes with cream cheese cauliflower frosting (see separate recipe) or dust mini bundts with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
49g
Fat
17g
Carbs
7g
