Not your mother’s Chocolate Rice Krispies cupcakes!

February 10 2016 Categories: Treats

Rice Krispies cupcakes were all the rage when I was a kid. There were awful. I can still remember the baking “chocolate” that came in purple wrappers, and tasted like cocoa powder mixed with candle wax!

The first time I tried to melt chocolate as a child I had no idea what a bain-marie was, I assumed it was just a fancy name for a saucepan, and melted my waxy chocolate right in there on top of the burning heat. Yeah. I’ve come a long way. (I think I just cut off the charred bits and ate the rest, but it was a disaster for the burned backside of the pot and the so called chocolate.)

These are different, by a long shot. I can’t say they are 100% “healthy” but, wow, I can make them gluten-free for my son with organic quinoa and brown rice, I add “bird seed” as my daughter calls it in the form of sunflower seeds, chia and hemp seeds. It has only about 2 -3 tsp of great quality melted chocolate per cupcake and they make a great lunch time treat for school, or with a glass of milk right after a hard days graft. I don’t think I can sell it any more! Anyway, they taste great, are a good way to get that healthy stuff into a treat and are WAY better than the melted wax and cocoa powder cupcakes from days of yore.

 

 

 

 

 

 

Now for the recipe:

3 cups cereal. I used 2 cups Brown rice Rice Krispies and 1 cup Organic quinoa puffs

3/4 cup plus 2 Tbsp. dark chocolate chips. I like 54-60% cocoa solids and love Callebaut

2 Tbsp Chia seeds

2 Tbsp Hemp seeds

2 Tbsp shredded unsweetened coconut

1/2 cup dried chopped fruit, cranberries or raisins

1. Melt the chocolate in a heatproof bowl over a double boiler. (Don’t do like I did as a kid and ever put chocolate in a pot and then directly on the heat!) Simply put about 2″ of water in a small saucepan and use a metal or glass bowl that is larger than your pot so it sits on top of the rim and doesn’t sink. Ensure the water is hot, but not boiling, that will scorch the chocolate. Don’t stir too much, and remove when it’s all liquid.
2. Line a muffin pan with 12 cupcake liners.
3. Combine all the dry ingredients in a large bowl and stir in the melted chocolate.
4. Using an ice cream scoop – I used a 3 oz. – scoop the mix into the molds before it gets too hard, and pack down.
5. Allow to cool for about 15 minutes to harden, or simply pop in the fridge for 5 minutes.