Abuelita Hot Chocolate Cupcakes

Abuelita Hot Chocolate Cupcakes at The Happy HousewifeBy contributing writer Beth

These tasty treats started when I had a strong craving for spicy, delicious Mexican hot cocoa…AND cupcakes. Out of that craving, these Abuelita Hot Chocolate Cupcakes were born.

I made them miniature because I think the flavor has just the right kick in a bite-size cupcake. They pack the right amount of sweetness and spiciness. I’m not sure what is in this hot cocoa beyond cinnamon, but it’s pretty much my favorite.

I’m not sure how these little babies would work with any other brand of hot cocoa. You could play around with it to find out. I would definitely say that the spice in these is perfect.

Here’s a tip on the frosting for those of you like me who aren’t great at keeping frosting bags on hand. You can create your own frosting bag by rolling up parchment paper into a funnel shape and taping it in place. Then you can place whatever tip you’re using in the bottom, load up the frosting, and you’re ready to decorate!

Abuelita Hot Chocolate Cupcakes at The Happy Housewife

Abuelita Hot Chocolate Cupcakes
Serves: 24 mini cupcakes
 
Hot cocoa and cupcakes! What a perfect combination of spicy, sweet, and yum!
Ingredients
For the Cupcakes
  • 4 packets Abuelita hot cocoa mix (about ⅞ cup)
  • ¾ cup cake flour
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons butter, melted
  • 1 teaspoon baking powder
  • ¾ cup brewed coffee
For the Frosting
  • ⅓ cup cream cheese, room temperature
  • 1 tablespoon butter, room temperature
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2 packets Abuelita hot cocoa mix
Instructions
  1. Heat oven to 350 degrees and spray a mini muffin pan with non-stick cooking spray (recipe makes 24 mini cupcakes).
  2. Mix all cake ingredients together in a medium bowl.
  3. Spoon the batter into the baking pan.
  4. Bake for 9 minutes.
  5. Allow the cupcakes to cool completely on a cooling rack.
  6. In a small mixing bowl, combine the frosting ingredients. Mix on medium high speed until whipped, and then frost the cupcakes.

Abuelita Hot Chocolate Cupcakes at The Happy Housewife

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Lemon Poppy Seed Pound Cake (Gluten Free and Vegan)

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy HousewifeBy contributing writer Tessa

I always loved lemon poppy seed cake growing up. That version required a boxed mix. Since that option was out, I opted for a denser texture with this Gluten-Free Lemon Poppy Seed Pound Cake.

This cake screams Easter and spring to me, and while tasty on its own, here a few dress up ideas for you:

  1. I shared half with my neighbor and decided to stack two halves with lemon curd in between and a lemon coconut butter drizzle on top…yum!! For the drizzle, I mixed my homemade coconut butter, lemon zest, and stevia to taste.
  2. This would also be good with a cream cheese frosting of your choosing.
  3. A simple lemon glaze of powdered sugar, lemon juice, lemon zest would also work.

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy Housewife

Lemon Poppyseed Poundcake - Gluten Free & Vegan
Serves: 12
 
Ingredients
  • 2 lemons, zested and juiced
  • 1 cup softened coconut oil, palm shortening, or favorite butter
  • 1¼ cups granulated sugar (more to taste if you like), I used ¾ cup palm sugar and the rest in stevia!
  • 1 cup any milk, curdled with lemon juice (above) or ½ cup plain yogurt (I used coconut milk yogurt) mixed with ½ cup any milk
  • 1 tablespoon gelatin mixed with ⅓ cup water, or other favorite egg replacer, or 2 eggs
  • ¼ cup poppy seeds
  • 1 tablespoon vanilla extract
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • ¾ cup tapioca flour (or any starch)
Instructions
  1. Preheat oven to 350 degrees. Grease a bundt pan or two 8" rounds.
  2. Zest/finely grate the lemons, set aside.
  3. In a liquid measuring cup, place the milk (or milk/yogurt mixture) and squeeze the lemon juice in over the top to curdle. Set aside.
  4. In the bowl of your mixer, cream the coconut oil and sugar.
  5. Add the vanilla, zest, and gelatin eggs.
  6. Add the curdled milk/lemon mixture.
  7. With the mixer running, sprinkle in the baking powder, baking soda, and sea salt.
  8. Continue with the flours and finally the poppy seeds.
  9. Spoon batter into the prepared pan(s) and bake in the preheated oven for about 45 minutes for a bundt or about 25 minutes for the rounds. Either way, test for doneness by sliding a knife or toothpick in the middle to check for moist (but not wet!) crumbs.
  10. Let cool for 10-15 minutes, then invert onto a cooling rack to cool the rest of the way.
  11. Frost as desired (suggestions above).

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy Housewife

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Quick and Easy Chocolate Mousse Dessert

Quick and Easy Chocolate Mousse Dessert for Two at The Happy HousewifeBy contributing writer Beth

Savor the chocolatey goodness of this Quick and Easy Chocolate Mousse Dessert. The mousse is served on top of flaky puff pastry and topped with fresh raspberries and a drizzle of homemade chocolate sauce.

Fast and Easy Chocolate Mousse
Recipe type: Dessert
Serves: 2
 
Ingredients
  • 1 sheet frozen puff pastry
  • 1 ounce cream cheese
  • ¼ cup powdered sugar
  • ½ cup heavy whipping cream
  • ¼ teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • 4 ounces fresh raspberries, rinsed and dried
  • ½ cup dark chocolate morsels
  • ½ teaspoon coconut oil
Instructions
  1. Set the puff pastry and cream cheese on the counter for 30 minutes to bring closer to room temperature.
For the Pastry
  1. Heat oven to 400 degrees and line baking sheet with parchment paper or a baking mat.
  2. On lightly floured surface, unfold pastry sheet and smooth out the seams with a wet finger.
  3. Use a floured cookie cutter to cut out shapes from the pastry. Place at least an inch apart on the baking sheet.
  4. Bake at 400 degrees for 15 minutes until the dough is puffed and golden brown. Remove to cooling rack immediately and cool completely before topping.
For the Mousse
  1. In a mixing bowl, combine cream cheese, powdered sugar, cream, vanilla, and cocoa powder. Mix together and scrape the sides and bottom of the bowl.
  2. Use a hand mixer or stand mixer to whip the mixture until it is much lighter in color and almost 50% thicker in volume.
For the Chocolate Drizzle
  1. In a microwave safe bowl, combine chocolate morsels and coconut oil. Microwave on high for 45 seconds and stir. If the chocolate is not completely melted, return to microwave and heat on high another 10 - 15 seconds and stir again until smooth.
Assembly
  1. Place the pastry on a dish.
  2. Top with mousse. I piped mine through a makeshift decorating bag made with two sandwich bags and a piping tip.
  3. Top with raspberries and drizzle with chocolate sauce.
Notes
Do not try to use all the dough by rerolling the pastry after it's been rolled out and cut the first time. Discard that extra dough because rerolling it will make it uneven and lumpy when it bakes. There will be extra pastry pieces for other recipes or extra servings.

Quick and Easy Chocolate Mousse Dessert for Two at The Happy Housewife

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Fudgy Brownies: Gluten Free with Paleo and Egg Free Options

Fudgy Brownies: Gluten Free with Paleo and Egg Free Options at The Happy Housewife
I had a lot of fun playing with this decadent gluten-free fudgy brownie recipe. It is deep, rich, and utterly satisfying to even the most fiendish chocoholics.

This recipe is very easy to play with and adapt for almost any special diet or restriction.

  • Flour: With so little flour in this recipe, almost any flour will do! Each one will change the end product, but every version I tried was delicious.
  • Fat: The fat options are up to personal tastes and preference as well. I tested them with coconut oil, ghee, and palm shortening. Earth Balance would work too.
  • Sugar: You could use all organic cane sugar, all palm sugar, a mixture of the two, or cut it down a bit and use some stevia. I used one cup, which is plenty sweet for me and all my testers, but YOU taste it and add a bit more or less if you like.
  • Eggs: The eggs can be replaced in this too. Albeit it yields a different end result that is completely addicting and fudgelicious (okay, so that is not a word), but the egg free version is literally like a decadent piece of real fudge. Half my taste testers preferred the egg free version in fact, half the one with the eggs. But all agreed…both were delicious!

Fudgy Brownies: Gluten Free with Paleo and Egg Free Options at The Happy Housewife

Fudegy Cocoa Brownies - Gluten Free w/ Paleo & Egg Free Options
Serves: 12
 
Ingredients
  • ½ cup fat (ghee, coconut oil, palm shortening, or any combination)
  • 1 cup granulated sugar of choice
  • ¾ cup cocoa powder, unsweetened
  • 1 tablespoon vanilla extract
  • ½ teaspoon sea salt
  • ½ cup flour of choice (I used equal amounts of teff and tapioca). Paleo options: 5 tablespoons coconut flour or ½ cup + 1-2 tablespoons almond flour.
  • 3 eggs or 2 teaspoons gelatin whisked into ½ cup applesauce
Instructions
  1. Preheat oven to 350 degrees and line an 8 x 8 inch pan with a parchment paper.
  2. In a small saucepan over low heat (or in a microwave), melt the fat, sugar, and cocoa powder together, stirring vigorously until a glossy, gritty mixture is formed. Mixture should be warm, but not scalding hot.
  3. Stir in the vanilla and sea salt.
  4. Stir in the flour.
  5. Now stir in the eggs, or the egg alternative.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 25-30 minutes until a toothpick comes out clean.
  8. Let cool completely, in the fridge if you like, before attempting to cut. The magic happens in the cooling, I promise!
Notes
Use a great tasting cocoa powder. It is a key ingredient; I love Dagoba

 

Fudgy Brownies: Gluten Free with Paleo and Egg Free Options at The Happy Housewife

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