Bittersweet Chocolate Oats Mini Cupcakes

Happy Friday! 🙂

Do you want super moist and gluten-free cupcakes?  Well, come on over and have some.  😀

I had a very stressful and disappointing week, but I am glad it’s Friday.  The entire house is clean, the laundry is done, bills are paid.  What better way to end the week than to indulge in everyone’s favorite treat; chocolates!  Yes, I am going to eat chocolates today.  I am treating myself.  So, join me and let’s unwind and sink our teeth into these wicked, super moist and gluten-free mini cupcakes frosted with silky smooth chocolate ganache paired with your favorite tea, coffee or Mango Lemonade (recipe follows) and dream away.  Perfect treats to de-stress after a long hard week, don’t you think?  😀

Mini cupcakes with ganache.

Mini cupcakes with ganache.

My family and I can eat anything with gluten, but because of my children’s allergy, I try giving them gluten-free baked goods as much as possible just in case (their doctor said they are not allergic to gluten).  But my children adamantly dislike store-bought gluten-free foods simply because they are so hard and dry.  So, I spent my time this morning experimenting in the kitchen using oat flour to make some cupcakes.  Well, it came out super moist and oh, so chocolatey! ❤ it! 🙂


  • 1 1/2 cups organic oat flour, sifted
  • 1/3 cup Ghirardelli bittersweet chocolate chips, melted
  • 1/2 cup 100% unsweetened cocoa powder, sifted
  • 2/3 cup freshly brewed coffee
  • 1/2 cup plain Lifeway kefir (See Notes)
  • 1/3 cup 2% organic milk
  • 1 teaspoon vanilla extract
  • 2 organic eggs
  • 1 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoon xanthan gum or guar gum
  • 1/2 cup Crisco vegetable oil


  • Preheat oven to 315 degrees F.
  • Line the mini cupcake or muffin tin with cupcake baking cups; set aside.
  • In a large bowl, combine the oat flour, unsweetened cocoa powder, salt, baking powder and baking soda and xanthan gum.  Mix (using a whisk) until well-combined.
  • In a large measuring cup or a bowl, combine the coffee, kefir, milk, oil, and vanilla extract; set aside.
  • In a stand mixer bowl, cream the eggs and sugar in low speed (#1).
  • Slowly add half of the flour mixture and coffee mixture.  Beat until just combine. Add the rest of the flour and coffee mixture and beat in low speed until well-combined stopping from time to time to scrape the sides and bottom of the bowl.
  • Add the melted chocolates and beat until just combine. Do not overbeat.
  • Using a measuring tablespoon, scoop a tablespoonful of the batter and fill 24 of the mini cupcake baking cups.
  • Bake for 12-15 minutes (See Notes)
  • For larger cupcakes, using an ice cream scooper, scoop the remaining batter and fill 2/3 of the large cupcake baking cups.
  • Bake at 325 degrees for 15-17 minutes or until a wooden pick inserted in the center comes out clean. Do not over baked.
  • Let cool completely in the baking tin before removing them as these cupcakes are very moist.
  • Frost with chocolate ganache or your favorite frosting.
  • Enjoy with your favorite drink!


  • This recipe yields 14-15 regular cupcakes and 24 mini cupcakes.
  • I baked the mini cupcakes exactly 13 minutes and 17 minutes for the larger ones.  Since all ovens varies, adjust accordingly.
  • You can use buttermilk instead of kefir, but since Kefir has thicker consistency than buttermilk, make the necessary adjustments.
  • These cupcakes are super moist. I waited at least an hour before I removed them from the baking tin. You will need a knife to help you remove them.


  • 1/2 cup Newman’s Own Organic Virgin Lemonade
  • 1/2 cup Langers Mango Nectar (available at Costco)
  • 1 tablespoon freshly squeezed lemon juice
  • Granny Smith Apple slices
  • ice cubes

Place the ice cubes in a tall glass.  Arrange the apple slices in the glass.  Combine the lemonade, mango nectar, and freshly squeezed lemon juice in a shaker. Shake vigorously and pour into the glass with ice cubes.  If you are mixing it in a jug, combine all ingredients and stir well.  Serve immediately.


  • Don’t let the ice cubes melt before serving.  It will watered-down the mixture.  Serving it immediately is highly recommended.
  • You can also mix all ingredients in a jug and wait for the guest to arrive before you add the ice cubes.
  • A good alternative to this is you can also puree some fresh mangoes and mix it with freshly squeezed lemon juice; add some water and sweeten it with agave or your favorite sweetener. I will definitely try to make this when I have the time.

Thank you so much for stopping by today.  It has been quite a hectic spring.  I hope you are enjoying it.  Summer will be here soon and the Mango Lemonade will be a refreshing drink to have come summer time. Save it.  If this is your first time to visit my blog, don’t forget to Subscribe or Follow to get the latest recipes. Please be kind and mention my blog or link back to source if you plan to use or share any of my recipes. Thank you and God bless!  Until next time. 🙂


Triple Chocolate Cake Bites, Cake Pops or Truffles? You Decide

Happy Friday! 🙂

Many of you are wondering how I make my cake pops, cake bites, and truffles different than others.  Well, the wait is over.  Here they are.  The triple chocolate balls I mentioned in one of my previous posts. Who wants one?

I can hear my friends and children say, “meeee”!!!!  They are crazy about these cake bites.  They’re silky and smooth you wouldn’t even notice that there’s cake in it.

Continue reading

Vegan Protein Balls

No bake, high in protein balls made with other ingredients that are high in omega fatty acids and fiber.  A very satisfying, healthy snack.


These balls are heavenly delicious, rich and decadent. A very satisfying snack without the guilt.  They’re vegan and gluten-free.  The chocolate chips and nuts added some crunch as well as the Chia seeds.  You don’t even need to add sugar.  The natural sugar in chocolates and peanut butter were enough to sweetened these balls.  You’ll forget that they’re even healthy.  You may also add quinoa in this recipe.  However, I was going for a low-carb or no carb snack that is why I didn’t add any quinoa.


I was hungry and feeling under the weather, so I did not want to cook anything.  Fortunately, the children already had their lunch. I wanted to eat something healthier, so I took anything and everything “healthy” out of our pantry.  There were Chia seeds, Sesame seeds, Flax seeds, mini chocolate chips, walnuts, pecans, almonds, and organic peanut butter.  I had some leftover chocolate ganache that hardened because it was so cold in the house last night.  I started measuring and mixing the ingredients (except the Chia seeds) and formed them into balls.  The balls were a little sticky and I didn’t have anythings in the pantry I could add to rid of the stickiness except oats, so I added some then rolled them in Chia seeds.  Perfect!

The good thing about these balls is you can make them ahead of time and freeze them.  A healthy emergency snack when you are on-the-go or too lazy to prepare anything.   They will help overcome your cravings for empty calories.  Why?  Because of the nutritional value of the ingredients such as protein.  According to WebMD,  protein is an important component of every cell in the body. Hair and nails are mostly made of protein. Your body uses protein to build and repair tissues. You also use protein to make enzymes, hormones, and other body chemicals.  Protein is an important building block of bones, muscles, cartilage, skin, and blood.

Along with fat and carbohydrates, protein is a “macronutrient,” meaning that the body needs relatively large amounts of it. Vitamins and minerals, which are needed in only small quantities, are called “micronutrients.” But unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply.  However, you can’t eat protein all day long.  To  much protein is harmful to the body.  So balance is the key.  Having protein in your diet, helps you curb your appetite.  For more information, read it here.


I ate two protein balls at lunch with half a cup of blueberries and a glass of low-fat milk.  It was enough to curb my appetite or cravings.  It’s been five hours and I’m still full.  I don’t feel hungry at all.  They are so easy to prepare too.  All you have to do is mix all the ingredients and form a ball then roll in Chia seeds.


The recipe yields four balls.  For a large quantity, triple the recipe.  Place them in the refrigerator or freeze them for later consumption.


  • 1 Tablespoon chocolate ganache, hardened (cooled in room temperature for hours or overnight)
  • 1 Tablespoon peanut butter
  • 1/2 teaspoon Flax seeds
  • 1/2 teaspoon Chia seeds
  • 1/2 Tablespoon sliced almonds
  • 1/2 Tablespoon walnuts, chopped (about 4 pieces)
  • 1/2 teaspoon Sesame seeds
  • 1 Tablespoon quick old fashion oats
  • 1 Tablespoon mini chocolate chips

Mix all ingredients in a medium bowl.  Shape to form a ball.  Refrigerate for 10 minutes. Enjoy!

Note:  If this recipe inspire you to create your own, please be considerate and credit  Thank you.


© (2013-2014), unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.


Double Chocolate Fudge Cake & Double Chocolate Cake with Chocolate Ganache

How would you like chocolate and quinoa together?  Double Chocolate fudge cake drizzled with warm bitter and semi-sweet chocolate  ganache & Double Chocolate cake filled and frosted with chocolate ganache.  Both are perfect desserts for all occasions, especially on Valentine’s Day.   The Chocolate Fudge cake makes you drool just looking at it.  It makes you want to scroll down and quickly search for the recipe, so you can have it without delay.  Don’t you agree?  Well, wait until you try the Double Chocolate Cake!


My children had been badgering me for a chocolate cake, but I really didn’t feel like baking.  I wanted to work on the recipe I had in mind.  After hours of begging, I finally gave in only because they didn’t have anything else to snack on.   So, off to the kitchen.


I wanted to have a different recipe other than the one I had been making for them.  I didn’t want it to be too airy. I remembering seeing a Devil’s Food cake recipe that looks moist and claimed it’s the best Devils food cake you’ll ever make.  So, I wanted to try it.  I’m glad I wrote down the recipe, but forgot to copy the website where I got it from.  I even forgot to jot down the instructions. 😦   Fortunately, I managed to jot down the baking temperature.


Well, as I rummaged through my pantry, I found I didn’t have all the necessary ingredients.  I didn’t feel like braving the cold weather to go shopping, so I decided to use whatever I had at home.  I didn’t plan on changing the recipe, but I ended up making some adjustments based on what I had. I was not sure how it would turn out.  As I watched it baked, I was worried because I wasn’t too happy the way the cake was baking.  However, I waited for it to finish baking anyway.


While waiting for the cake to cool, I thought of warm chocolate ganache to drizzle on the cake.  After 30 minutes (I couldn’t wait), I cut through the cake.  As it turned out, it looked moist and spongy.  I  drizzled  the cake with warm chocolate ganache and oh, boy!    My family devoured their share fast.  I tried a bite and it made my heart sing.  It was so rich, decadent and so delicious.  It …was… positively… ADDICTING!  As it turned out, not having all the ingredients was a blessing in disguise.   I am so elated I made the changes.   This recipe is definitely a keeper as well as the Double Chocolate Cake (I made for my friend’s birthday. Recipe follows).



For the Fudge Cake:

  • 1 3/4 cup unbromated, unbleached all-purpose flour, sifted
  • 3/4 cup quinoa flour, sifted
  • 1/2 cup unsweetened cocoa, sifted
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 cup Ghirardelli bittersweet chocolate chips, melted
  • 2 large eggs, room temperature
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup coffee
  • 1 1/4 cup milk


  • Preheat oven to 325 degrees.
  • Greased a 9×13 glass baking dish.  Set aside
  • Mix flour, unsweetened cocoa, salt, baking powder, and baking soda in a large bowl.  Set aside.
  • In a separate bowl, mix coffee, milk, and vanilla.  Set aside.
  • In a stand mixer, cream together eggs and sugar in very low speed.  Add oil and the coffee mixture.
  • Add the flour and beat until well combined stopping in between to scrape the bottom and side of the bowl.
  • Add the melted chocolates and beat until combined.  Do not overmix.
  • Pour the batter in the prepared baking dish and bake for 45- 52  minutes or until a toothpick inserted in the center comes out clean.
  • Cool in the baking pan for at least 30 minutes (if you want it warm). Otherwise, let cool completely before cutting.

*Note:  You can make this fudge cake ahead of time if you wish.  I discovered this cake is even better the next day (without the ganache) if keeps in an airtight container at room temperature.


  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon butter


  • Combine the heavy cream and butter in a medium saucepan.  Simmer over very low heat until the cream is hot and butter is completely melted.
  • Add the chocolate chips and slowly stir. Remove from heat.  Sometimes I follow the culinary guidelines to baking and melting chocolates, but on this one, I turn the heat to the lowest setting and place the pan back on the stove (leave it for 5 seconds) from time to time (once or twice) while stirring slowly being careful not to scorch it until all chocolates are melted.  Remember, the heat should be at the very low setting to a point where the fire is about to die (I use a gas stove).  I am sure many will disagree and on this, but I’m one who challenge the culinary guidelines at times. Result?  Silky, thick, smooth, chocolate ganache.  No, I didn’t scorch it.  I have done this many times and get the hang of it.  However, I would not recommend this for beginners.  You may follow the first instruction then add the chocolates.  Let stand for 3-5 minutes.  Slowly stir until all the chocolates are melted .
  • Slightly cool to desired consistency and drizzle on the chocolate fudge cake.

Now devour!…good!  Need I say more?  🙂



*Note:  The above ganache recipe is for the fudge cake only.  I like thick ganache to drizzle on my cake.  The ganache should be slightly warm when serving.

For the Double Chocolate Cake:


This was the cake I made for my friend’s birthday.  I’m not too happy about the way it looks. I can do better than this, but I didn’t have enough time to decorate it well. I have literally 10 minutes to assemble and frost this cake with whatever I had.   It’s a long story, so let me just say, that although it’s not pretty enough, according to my friend and her guests, they loved it.   This decadent cake was absolutely delectable.


  • 2 1/2 cup unbromated, unbleached all-purpose flour, sifted
  • 1 cup unsweetened cocoa, sifted
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 cup Ghirardelli semi-sweet chocolate chips, melted
  • 3 large eggs, room temperature
  • 2 1/4 cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/4 cup brewed coffee
  • 1 1/2 cup buttermilk
  • 1/4 cup 2% organic milk

Preparation Methods:

  • Preheat oven to 300 degrees.
  • Grease three 8-inch cake pans; set aside.
  • Mix flour, unsweetened cocoa, salt, baking powder, and baking soda in a large bowl.  Set aside.
  • In a separate bowl, mix coffee, buttermilk, milk, and vanilla.  Set aside.
  • In a stand mixer, cream together eggs and sugar on very low speed.
  • Slowly add oil and coffee mixture.  Beat until well combined.
  • Add the flour and beat until just combined stopping in between to scrape the bottom and side of the bowl. Beat until smooth and well mixed.
  • Add the melted chocolates and beat until combined.  Do not over mix.
  • Pour the batter in the prepared cake pans and bake for 33-35  minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in the baking pan completely.


  • 1 1/2 cup bittersweet chocolate chips
  • 1 1/2 cups semi-sweet chocolate chips
  • 3 cups heavy cream
  • 4 tablespoons butter

Simmer the heavy cream and butter over low heat until the butter is completely melted before adding the chocolate chips.  Make sure the cream is very hot.  Turn off the heat and add the chocolate chips.  Let it stand for 3 -5 minutes then slowly stir  until the chocolates are completely melted and very smooth.  Let cool to desired consistency.  I waited 5 hours before I frosted my cake.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipe.  Please be kind and provide a link back to source if you want to use or share any of my recipes.  Thank you and have a lovely day.


© (2014), unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.