Decadent but Healthy Chocolate Cupcake

Here's the recipe as promised folks. Here's my motto- there will always be a reason to celebrate, so why not make it a 'healthier' celebration. These healthier chocolate cupcakes were so delicious and most. The ingredients were, organic, clean (except for the sprinkles) and lower fat and they were moist and decadent.

Decadent but Healthy Chocolate Cupcake Recipe

 adapted from http://suite101.com/article/decadent-but-healthy-chocolate-cupcake-recipe-a196173

Directions:

To start, preheat oven to 375.

For cupcakes, have ready:

 •1and 3/4 cups sifted all-purpose white or whole wheat pastry flour

•1 and 1/4 cups sugar; organic, raw, or "turbinado" for a healthier choice

•2 and 1/2 teaspoons baking powder (aluminum free)

•1 teaspoon salt, preferably sea salt. Use only 1/2 tsp. if you're using salted butter

•2/3 cup (organic) 1% or skim milk

•2 (free range and/or organic) eggs

•2 squares unsweetened baker's chocolate (find an organic brand if possible)

•1/3 cup (organic) butter

•1 Tablespoon agave nectar or honey

Ingredients for frosting (using natural options as above when possible):

•2 squares unsweetened chocolate

•1 Tbsp butter

•1/4 cup milk

•1/4 cup sugar

•pinch of salt

•1/2 cup cream cheese (organic)

Directions for Cupcakes:

 1.Sift dry ingredients into an electric mixing bowl, add milk and eggs, and mix for about 2 minutes at medium speed or mix for two minutes by hand.

2.If you are using an organic, raw or turbinado sugar, don't sift these in with the other dry ingredients, just add after the others are sifted into the bowl.

3.Melt the unsweetened chocolate squares and butter over med./low heat in a double boiler, or in a saucepan nested into a slightly bigger one that contains about a cup of water. Add one Tablespoon agave nectar or honey to the chocolate/butter once it's melted.

4.After the melted chocolate/butter mixture has cooled for about 5 minutes, add to the other ingredients and mix for another 2 minutes (add a little more milk if the batter seems too stiff).

5.Divide the mixture into 12 cupcake liners placed into a muffin/cupcake baking tin.

6.Bake for 25 minutes

Directions for Frosting:

 1.Melt 2 squares unsweetened chocolate and 1 Tbsp. butter using the same method as above. Remove from heat and let cool slightly.

2.Add the milk, sugar and pinch of salt. When cool, stir in the cream cheese. Test the sweetness and add a little agave nectar or honey if needed.

When cupcakes have cooled, frost them and add any decorations you desire, but remember, standard cake decorations usually contain refined sugar - these cupcakes are perfect without!.