You’ll love these mini chocolate pecan cupcakes! Easy to make and even easier to eat, they’re a quick, sweet and healthy dessert for every occasion.
What’s the difference between a cupcake and a muffin? Is it the frosting? The degree of sweetness? Because then you run into problems with all of the overly sweet, glazed “muffins” being marketed as a nutritious breakfast. No idea in what world that counts as healthy, but maybe if you can eat it in the morning then it counts as a muffin.
Next question– which endearing pet name would you rather, cupcake or muffin? I’m partial to “boo,” as in peek-a.
Truthfully, cake isn’t really my thing, unless it’s ice cream cake with extra crunchy bits. Crunchies obviously take the cake. Ba-dum-tshh. (Pun 10000% intended. Gotta own the dad jokes.) As a kid, though, I was one of the ones clamoring for the slice with the most frosting. Bonus points to whoever got the giant sugary flower! It still amazes me that I was ever able to eat that without puking, since now even the thought of it makes me gag.
Buuuuuut, if you call it a muffin, then it must be okay, right? Ha. Cute.
While you’re off burying yourself in some much-needed information, I’ll crank up the oven and put cupcake papers in the muffin tin. Confused? Me too, but that’s okay, because we’re going to appreciate/enjoy/savor every chocolatey crumb anyway. Licking your fingers is also non-negotiable. Otherwise you can show yourself the door, it’s over there.
There’s actually a bag full of these mini treats chilling in my freezer now (coincidentally, it’s a mini freezer, thanks to my mini fridge– sensing a theme?) leftover from my best friend’s engagement. You’ll have to wait until I decide to defrost one if you’re curious how well they last. Don’t worry, though, word on the street is that suspense builds character.
UPDATE: Don’t freeze these! They come out super dry when defrosted.
Extra mini cupcake for whoever correctly guesses which cartoon character that’s a reference to. Hint: think dad humor.*
My mind is running a mile a minute right now, partially because of all the things glaring at me from my planner and partially to make up for my current lack of physical activity. Never thought senioritis would look quite like this, but you have to choose your battles and for the next 9 months this is mine.
Hmm, I just realized another interesting point in our earlier dilemma. Muffin TOPS! You know, the sort of nicer term people use when they talk about their belly. Also the frozen snacks my mom used to buy, because a) the box said it was good for you and b) it’s a muffin and so the box must not be lying. In retrospect, I think the healthiest thing about it might have been that you were only eating about a third of what you would have if you just bought a whole muffin in the first place.
Ponder that one for 15 minutes while the cupcakes do their thing in the oven. Maybe even a little extra time so that you don’t burn your mouth. If you’re feeling impatient, don’t say I didn’t warn you.
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram to share!
- 4 eggs
- ⅔ cups coconut sugar
- 1 cup almond flour
- ⅔ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp coarse salt
- ¼ cup chopped pecans
- 24 whole pecans
- Preheat the oven to 350 degrees F. Line a mini cupcake tin with liners and set aside.
- In a medium mixing bowl, whisk together the coconut sugar and eggs.
- Add in the dry ingredients except the pecans. Mix until fully combined and batter is smooth, then incorporate the chopped pecans.
- Fill each cupcake liner about ¾ of the way full. Top each with a whole pecan, pressing down gently.
- Bake for 15 minutes. Remove from pan and let cool.
- Store in an airtight container.
*For those of you wondering, Calvin’s dad is the inspiration for the joke above.