Cocoa Coffee Mini Bundts With Cheesecake Frosting
I’ve always had a big passion for baking, that evolved into the love of preparing healthy sweets during the years.
It’s a great challenge to create something that is not only delicious and pretty, but something that won’t make you feel guilty and good for your body.
And it’s true the other way round. People always have the idea that if something was created in a new way, using healthy ingredients, avoiding sugar and white flour, then it tastes and looks horrible.
I want to refute that way of thinking and I’m so glad to see, that day by day there are huge amounts of new reform recipes and it’s getting more and more easy to buy good quality ingredients.
Lately I’m super addicted woman and have to realize it how much I enjoy baking. It is basically switching me off, I find myself in an other dimension and makes me really happy to create something yummy.
Sometimes I find myself thinking about new recipes and ideas in the middle of the night and I have to force myself to sleep, otherwise I would get up and bake.
Shame I don’t remember most of those 3AM ideas the next day…
But luckily I’ve remembered this one.
These Cocoa Coffee Mini Bundts were the base. I found the original recipe on Playful Cooking and decided immediately to prepare them as I had extremely nice experience with my Lemon Mini Bundts I baked last week. I’ll add that recipe too at an other time.
I was trying to change the recipe, but basically it was only a tiny bit of customizing and turning it a bit healthier version.
Here is what I’ve used:
- 3 eggs
- 1 cup xilit (you can use other alternatives of sweeteners)
- 1/2 cup olive oil
- ½ cup butter
- ½ piece real vanilla (or teaspoon vanilla extract)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup almond flour
- ¼ cup graham flour
- 2 tablespoons coffee powder
- 2 tablespoons cocoa powder
- 1 pinch salt
Preheat the oven to 175°C/350F
Mix the eggs, sugar and vanilla, whisk them until it’s nice creamy.
In an other bowl, mix all the dry ingredients.
Now add the dry mixture into the wet one and whisk until its’s smooth and creamy.
Grease the mini bundt pans and you can dust them with some flour to make sure the bundts won’t be too sticky.
Add the cream into the pans and bake them for around 25 minutes.
When they are ready leave them cool down for 5 minutes after you can remove them from the pan.
And here is the magic.:)
I was dreaming about a cheesecake frosting in the middle.
I have tried it. And I guarantee, it works so so well!
And an extra piece of strawberry just to feel you are in heaven.
- 10 g (4 ounces) cream cheese (I used mascarpone)
- 10 g (4 ounces) butter
- 2 cups powdered xilit
- 1/2 piece of real vanilla (or 1 teaspoon vanilla extract)
Use an electric mixer until the frosting is smooth and creamy.
Now it’s all ready to use in the middle of the mini bundts.
Thank you for the cheesecake frosting recipe idea: Food Network.
Enjoy this mixture of cupcake & mini bundt! :)