Chocolate Agava Nectar Cupcakes

 

Chocolate Agava Nectar Cupcakes…. Plus whole wheat !
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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.

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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

  1. 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.
  2. Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
  3. 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).

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