Name: Healthy SmartBran Chocolate Fudge Cupcakes
Prep time: 10 min
Cook time: 20 min
Ingredients: 1/3 cup vegetable oil, plus 1/2 tbsp for greasing muffin liners; 1 cup vanilla soy milk; 1 teaspoon apple cider vinegar; 2 cup SmartBranâ„¢ Cereal; 3/4 cup unbleached white flour; 1/2 cup unsweetened cocoa powder; 2 teaspoon instant espresso powder (optional); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup chocolate chips; 1/2 cup light brown sugar; 12 walnut halves

Healthy SmartBran Chocolate Fudge Cupcakes

By: Lorna Sass for Natures Path

With very little fat and sugar, fudge cupcakes are a healthier dessert alternative than you might otherwise find. The best part is, they're wonderfully delicious!

Notes

This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way.

Preparation Time10 min

Cooking Time20 min

Ingredients

1/3 cup vegetable oil, plus 1/2 tbsp for greasing muffin liners
1 cup vanilla soy milk
1 teaspoon apple cider vinegar
2 cups SmartBranâ„¢ Cereal
3/4 cup unbleached white flour
1/2 cup unsweetened cocoa powder
2 teaspoons instant espresso powder (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
1/2 cup light brown sugar
12 walnut halves

Instructions

Set the rack in the center and preheat the oven to 350 degrees. Place paper liners in 12 muffin cups. Brush liners with oil.
Combine the soy milk and vinegar and set aside to curdle. Grind the SmartBran™ cereal into flour in a food processor or spice grinder. (You should have a scant cup.)
In a large bowl, blend the ground cereal, flour, cocoa powder, espresso powder (if using) baking powder, baking soda, and salt. Stir in 1/2 cup of the chips.
In a bowl, beat the sugar and 1/3 cup oil together for 2 minutes. Add the soy milk-vinegar mixture, and beat until well combined.
Fold the liquid into the dry ingredients just until blended. Do no over mix. Divide the batter among the prepared cups. Gently pat the tops with your fingers to smooth them off. Distribute the remaining chips on top.
Bake for 10 minutes. Rotate the pans back to front and continue baking until a cake tester inserted in the center comes out clean, 8 to 10 minutes longer. Transfer the cupcakes from the pan to a cooling rack.
Working quickly, use a spatula to spread the melted chips into an even coating on top of each cupcake. Gently press a walnut half into the middle.
Cool to room temperature. Store in a tightly sealed container in a cool place for up to 3 days.