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Old 10-26-2011, 09:58 AM   #1
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Chocolate Desserts!







Earthquake Cupcakes

Recipe
Dry Ingredients
1 Cup Golden Flax Ground
3/4 cup Almond Flour
1 tsp Baking Powder
1 tsp baking Soda
dash salt (needs this!!)
1/2 cup cocoa
2T Truvia
2 tsp Espresso powder

Wet Ingredients
1/4 cup melted butter (1/2 Stick)
1/4 cup oil
4 eggs
1/3 cup HWC
1/2 Cup SF Syrup ( I used 3/4 full of Chocolate and 1/4 full of Dulce de leche, or vanilla would work, maybe hazelnut?) I wouldn't use all Chocolate, and you might not even need the chocolate syrup if you don't have it and want to use just a vanilla that should work.

Cream Cheese Filling
8oz Cream Cheese
1T Truvia
1 Egg
1/2-1 Tbls Coconut Flour
2 T softened butter
dash SF Vanilla Syrup
couple drops Liquid Splenda if needed.

Crust
1 cup shredded coconut unsweetened
1/4 cup pecans chopped
2T Vanilla syrup- Torani or DaVinci
Mix this together for crust


Preheat oven to 350, Generously grease the muffin tins, put about 1 Tablespoon of Coconut mix in the bottom of the tins. Mix the Dry Ingredients, mix the Wet ingredients, mix the Cream cheese filling.

Then add the wet to the dry and pour into the muffin tins, top with the cream cheese filling and bake approx 15 minutes. I like to push the filling down a little bit.

These turned out pretty good, and I like them MUCH better when cooled! I found a little additional sweetener was needed due to the Cocoa Powder being added. The Cream cheese filling helps to sweeten the chocolate without the "bitter" flavor that we sometimes get using AS's

I think this recipe may have gotten lost with the Raspberry Coconut Cream Cheese Muffins. And something this good needs to be shared!! I have made a few tweaks!

Last edited by Truffles; 10-26-2011 at 10:00 AM..
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Old 10-26-2011, 10:01 AM   #2
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These freeze VERY well!
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Old 10-26-2011, 10:22 AM   #3
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They look divine!!! I will have to use all almond flour.
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Old 10-26-2011, 12:23 PM   #4
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Old 10-26-2011, 01:00 PM   #5
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These look great! How many did you get? When you say "chocolate syrup" are you referring to DaVinci type syrup or the thicker Hershey SF syrup?

TIA
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Old 10-26-2011, 01:06 PM   #6
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I used Torani SF Syrup. They are VERY GOOD!!! My mom used to make the High Carb version for me every year for my b-day. I turned it low carb and gluten free and she can eat them too! I get 16 cupcakes.

I recently started experimenting with Watkins Chocolate Extract. Have had good luck so far. I made Cream Cheese Muffins with 1 tsp extract for 12 muffins! Without the extra carbs. I also added 2 tsp espresso powder! Tastes like Kahlua cheesecake!!
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Old 10-26-2011, 02:09 PM   #7
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Dang-it,I have everything but the golden flax.Can I use all almond flour.Will it change the the taste any?
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Old 10-26-2011, 02:13 PM   #8
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I would think you can use all almond flour. There will be more carbs! Give it a try and let us know!!
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Old 10-26-2011, 03:23 PM   #9
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Ooh...looks absolutely delicious! Thanks for sharing!
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Old 10-27-2011, 09:51 AM   #10
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Chocolate cheesecakes and Coconut cheesecakes.

I used 1/2 tsp of Watkins Chocolate Extract in the chocolate ones and 2 tsp of espresso powder- they taste like Kahlua cheesecake!!! I need to try without the espresso powder or atleast less of it and see how the chocolate flavor stands on its own! Does anyone else use the Watkins chocolate extract with any success- this is the first time for me and I REALLY like it! WAY better than the SF syrups.

In the coconut one I just added coconut extract to taste.

I mixed one because- why not??

That was for a half batch each. For a whole batch you will need atleast 1 tsp of chocolate extract.

This is my base recipe taken from the cheescake we make at work (but we use 5 pkgs of cream cheese!!)
2 pkg cream cheese
1/2 cup sugar equalivent (used part Truvia for the chocolate) and Liquid splenda
2 eggs
1 egg yolk
1-2 T of greek yogurt i eyeball- at work we use sour cream same dif to me)
add different flavors
Cook in water bath!!! This does make a big difference! 350 for 15-18minutes

Last edited by Truffles; 10-27-2011 at 09:55 AM..
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Old 10-27-2011, 06:27 PM   #11
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Quote:
Originally Posted by Truffles View Post
I recently started experimenting with Watkins Chocolate Extract. Have had good luck so far. I made Cream Cheese Muffins with 1 tsp extract for 12 muffins! Without the extra carbs. I also added 2 tsp espresso powder! Tastes like Kahlua cheesecake!!
I saw that extract at WalMart. Did not buy it as I had no clue what to do with it. I hate to pass it by and then it may not be around. Think I will pick some up, can't hurt.
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Old 10-28-2011, 02:39 PM   #12
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I know- I was wondering if Wal-mart carrying Watkins is seasonal for baking- or if it will be around year round.
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Old 10-28-2011, 04:23 PM   #13
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Originally Posted by Truffles View Post
I know- I was wondering if Wal-mart carrying Watkins is seasonal for baking- or if it will be around year round.
Wondered the same thing. You have to purchase items when you see them there, otherwise they will disappear.
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Old 10-29-2011, 06:19 AM   #14
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Oh these look fantastic!!! Thank you for sharing.
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