I know, I know, ANOTHER cupcake post!??! A bit over-board? Maybe. But keep reading!
BUT wait just a hot second because this isn’t just another cupcake post. It is the start of something really awesome here at 3Boys Unprocessed because I’ve taken notice to TONS of crappy dessert recipes floating around the internet. You know, the dump cakes, the poke cakes, the boxed this and that, the cool whip, and the totally refined and semi-homemade desserts that aren’t just 3 ingredients like the title says. Boxed cake mix + box of jello = A LOT MORE than 3 ingredients! Not just that, it also = trans fats, artificial everything, unhealthy oils, and weird preservatives banned in other countries. Say whhhahattt!?!?!
Now, I try my hardest to ignore these dessert disasters because let’s face it, we live in a processed world and our food supply is nothing short of a complete disaster as it stands. But there is a light at the end of the tunnel because all of these recipes can be tweaked just a bit to be turned into something that isn’t so much of a processed mess. You know, like using whole wheat flour, and substituting real stuff for the boxed stuff. It is SO easy, yet people are so afraid of ruining a batch of cupcakes or running the risk that they don’t turn out tasting superb. Using trans fats instead of trying something new out of baking fear??? Doesn’t sound like such a good idea to me! Of course, these recipes are going to contain sugar. Sugar = desserts. I want to post relate-able content that doesn’t make the dump cake people say “Oh no, I’d never try using those weird ingredients,” therefore, I’m sticking to the simple stuff but making it a tad better by using organic versions that aren’t as processed, and don’t contain GMO’s. All of these things are important to me, and I’d much rather see people using organic sugar in their own home before going to the grocery store and buying a cake that contains 100 ingredients, including trans fats and everything else I’m going to talk about here. You get the drift? Good!
Now, I also know most of you aren’t trained Pastry Chefs like myself. That’s why I’m taking the guess-work out of all of this and bringing you #betterbaking (yes I just hashtagged in a post!) so that you can create desserts in your own home, without the processed crap, that taste nothing short of a product that comes from an upscale bakery and is totally amazing. Ready?? Let’s go! Each week I’m going to be posting a brand new recipe that DOESN’T include any of these ingredients:
- boxed cake mixes
- boxed jello
- cool whip
- soybean/canola oil
- refined grains
- artificially dyed and trans fat containing sprinkles (pretty much ALL mainstream sprinkles)
- other artificial ingredients (flavors, colors, products, etc.)
Now, just so you know, none of my other baking recipes posted so far contain any of this stuff because truth is, these products don’t exist in my household. A few years ago I woke up to the fact that these products aren’t good for any of us. I know there are lots of people who haven’t realized this yet, so that’s why I’m doing this! The interwebs need #betterbaking recipes!
No sprinkles though!?!? Come now, how can that be? You see, there are these little things called naturally dyed sprinkles, and there are also these little things called cupcake toppers. They both make cupcakes as cute as they should be, without adding a bunch of chemicals and artificial dyes to your food. Problem solved! See how easy that was? I knew you would totally understand the whole no sprinkles thing, Thank You, Thank You, Thank You!
Since I’m promoting cute cupcake toppers, I’m about to make it ALOT easier by offering FREE printable cupcake toppers. Print them, cut them with those crafty folk scissors, tape them to a paper straw or toothpick, and BAM! Cute and frugal cupcake topper. For reals though, how cute are these fall inspired toppers? More to come, I promise! To get these cuties, just scroll to the bottom of the post, and click the dropbox link.
Now that we have all of that exciting news out of the way, let’s focus on these heavenly chocolate cupcakes that not only look stunning and taste stunning, but use ingredients that are better! These are inspired by all of those “Fudgy Cupcake” recipes that include boxed Jello. I’ve tasted cupcakes with boxed Jello in the past, and yes, they are moist and yummy. But you can do the same thing using milk and yogurt, and yield the exact same texture and fudgy goodness without the boxed stuff! Yes, this is happening! No more boxed stuff just to yield a fudgy cupcake because you can do it with REAL STUFF! Ya digggg? Keep it coming, keep it coming!
Not only are these cupcakes fudgy and moist, they also are dipped in ganache, which is a fancy-pants way to say chocolate and cream, and topped with a DOUBLE CHOCOLATE cream cheese icing. Did those words really just come out of my mouth. Yes, yes I do believe this is real life and if this is what real life tastes like I’m so in. Just incase you didn’t get all that… I created this: Do you feel like you are in high schoolBiology again? 🙂
Why yes, that is a chocolate smudge in the bottom on that picture because I said this was real life, remember? And in real life these cupcakes are a tad messy, so don’t say I didn’t warn you!
Can we talk ganache now because I kind of love that word and it is one of the most ridiculously good chocolate creations ever. I mean, if you’ve never had anything dipped or filled with ganache your life is not complete. Not to mention, it is SO EASY and looks really nice. When choosing a semi-sweet baking chocolate be sure to look for a brand that is using the least ingredients possible, and not using GMO’s. My favorite brand is Alter-Eco, and they have many products with basic ingredients.
To dip the cupcakes all you do is make the ganache in 2 easy steps and dip them. Everything seemed to fall together perfectly when I did this because I chose to use foil cupcake wrappers that include a white wrapper on the inside, so they are double wrapped. This made is so easy to dip them because then the outside wrapper was able to be removed, and therefore didn’t get messy. Dipping the cupcakes isn’t really messy to begin with, but I would highly suggest double wrapping just to mess-proof them. Whew! That was ALOT of info… so let’s recap this post since we are going all Biology Class style today:
- We don’t like dump cakes or cool whip
- We are providing recipes that are #betterbaking recipes, using whole ingredients and no artificial stuff
- We think cupcake toppers are way better then sprinkles with chemicals and trans fats!!!!
- We are providing FREE printable fall cupcake toppers and more to come
- Ganche is awesome
- Fudgy Triple Chocolate Cupcakes are about the best thing that ever happened to whole wheat white flour in it’s entire little shelf life
- Double wrap your cupcakes if you want to dip them in ganache
- This was a super long post, so thanks for reading! 😉
As promised.. here is the link to the FREE printable cupcake toppers! Simply click the dropbox link, and download the file. I’m using dropbox links to ensure everyone this is a safe download.
*I use homemade brown sugar, which is simply 1 cup of organic cane sugar to 1 Tbsp of un-sulphered blackstrap molasses. This enables me to always have fresh brown sugar, instead of a hard clump when I want to use it. For more on this check out my Homemade Brown Sugar post.
Double Chocolate Cream Cheese Icing
- 1 (8 ounce) package full fat cream cheese
- 1.5 ounce semi-sweet baking chocolate (non-GMO preferred)
- 2 Tbsp heavy cream
- 1/2 cup organic cane sugar
- 1/2 cup cocoa powder
- 1/2 cup organic 10x sugar
- 1/2 tsp pure vanilla extract
Directions: Allow cream cheese to soften on countertop. Beat softened cream cheese until very smooth, scraping down the sides of your mixing bowl several times to make sure all lumps are out. In a microwave safe bowl or stove top melt heavy cream and chocolate together. Pour mixture into cream cheese. Sift cocoa powder and 10x sugar into mixing bowl slowly. Add vanilla extract, and additional Tbsp of heavy cream if needed to smooth.
Chocolate Dipping Ganache:
- 1.5 ounces semi-sweet baking chocolate (non-GMO preferred)
- 1/4 cup heavy cream
Directions: Chop chocolate finely. Bring heavy cream to the brink of a boil in a small saucepan on the stove, then pour over chopped chocolate. Allow to sit, unstirred, for 1-2 minutes. Begin stirring, and continue until smooth and silky.