A cupcake flavor doesn’t get any more unique than this! Sweet and chocolatey with a little savory heat. Nothing compares to these fluffy n’ light cupcakes. Gluten-free, made with whole grains, and super high in protein! They make a great snack or healthy dessert for the sophisticated palate!
Would it really be a week on Healthy Helper without the celebration of at least ONE food holiday? 😉
I think not. And today is special because we have several foodie days to celebrate all at once!
If you didn’t know, October is National Dessert Month! I figured this distinction would have gone to November or December, but I guess is makes sense since October does sort of kick off the 3-month holiday season! Last Friday was National Dessert Day, which I sadly discovered to late to celebrate properly on the blog. But I’m making up for it today with a recipe that purposes encompasses today’s holiday…National Chocolate Cupcake Day!
Not vanilla cupcake day. Not strawberry cupcake day. Not red velvet or lemon cupcake day. But CHOCOLATE cupcake day. Love the super specific ones. 😉
It’s no surprise then that is what I’m sharing today! But these cupcakes aren’t just any boring old chocolate cupcakes…they have a fun twist!
Based on my Chocolate Banana Cupcake recipe, these Chocolate TAMARIND Cupcakes are the perfect mix of sweet and savory! Yes savory can totally work in a dessert recipe….especially when it involves chocolate and tamarind.
I paired these two before in my Chocolate Tamarind Cookie Dough Bites and was impressed with how well they went together! The rich chocolate perfectly compliments the slightly sweet, slightly salty, slightly spicy taste of the tamarind.
I know, I know. I’m pushing the limits of creative cooking with this recipe, but hear me out! Chocolate and sea salt work well together. As does chocolate and chili. Heck, people even pair chocolate with BACON! So tamarind isn’t too far of a stretch!
So I challenge you, expand your palate, surprise your taste buds, and try something new by making this cupcake recipe! It is the day for it anyways.
- ½ cup chocolate whey protein powder
- ¼ cup rolled oats
- ¾ cup unsweetened cashew milk
- 1 TBSP cocoa powder
- 1 TBSP coconut flour
- 1 TBSP tamarind chutney (or maple syrup or another fruit spread)
- ½ tsp baking powder
- Optional add mix-ins: chocolate chips, banana chips, coconut flakes, walnuts
- Grind oats in a food processor. Add remaining ingredients and blend until smooth. Once evenly mixed, pour your batter into 4 cupcake molds sprayed with nonstick spray. Bake at 350 for about 20 minutes. Let cool and enjoy!
Gluten-free, made with whole grains, and high in protein! These cupcakes make a great snack or healthy dessert for anyone not afraid of unique flavors. I know I’m not! I love trying new food and ingredient combinations as evidenced by this recipe.
If you’re not feeling as adventurous though, the tamarind chutney can be swapped out for maple syrup or another type of jam/fruit spread. Never fear, there are alternatives! I’m always thinking of you guys. 🙂
So will, you take the chocolate tamarind challenge? Let me know in the comments if you decide to make these!
Have you had tamarind before?
What’s your favorite thing to pair with chocolate?
Chocolate or vanilla cupcakes? Frosting or no frosting?Stay connected:Subscribe to Healthy HelperFacebook: Healthy HelperTwitter: @Healthy_HelperInstagram: HealthyHelperPinterest: Healthy_HelperBloglovin’: Healthy HelperGoogle+: Healthy HelperTumblr: Healthy Helper BlogSnapchat: KailaProulxWant to get FREE products for review and make money as a blogger? Check out Linqia!
Linking up with: Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood,Real Food Friday, Gluten-Free Fridays,Tasty Tuesdays,Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays,Full Plate Thursday, JillConyers,Meatless Mondays!