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Slow Death by Chocolate Cupcakes


These cupcakes are lower in sugar and higher in “secret” vegetables than regular death by chocolate cupcakes. Nutrition student Anita Bermann created the recipe for this first Death Cafe at Bastyr Center on April 23, 2014. She says: "Enjoy in moderation with hope for a long sweet life … ."


1 medium
3⁄4 cup
dairy, almond or soy milk
1⁄3 cup
canola or melted coconut oil
1⁄2 cup
evaporated cane sugar
2 tsp
1⁄4 cup
tapioca flour
2 tbsp
ground flax
1⁄3 cup
cocoa powder
1⁄2 cup
brown rice flour
1⁄2 cup
quinoa flour
1 tsp
baking powder
1⁄2 tsp
baking soda
2 medium
ripe avocados
1⁄2 cup
dark chocolate chips
1⁄4 cup
unsweetened dark cocoa powder
4 tbsp
maple syrup or honey
2 tsp
almond milk
1 tsp
vanilla extract
1 tbsp
bourbon (optional)
1⁄3 cup
confectioners' sugar (evaporated cane juice can be used for a grainier texture)
2 tbsp
honey or maple syrup
1 cup
creamy peanut butter
5 tbsp
unsalted butter or vegan margaring (at room temperature)
3⁄4 tsp
vanilla extract
1 cup
full-fat coconut milk (use thick cream from top of can, if possible)


For the cupcakes:

In a saucepan of water over medium heat, boil the beet whole until a knife easily pierces the center. Remove from heat and rinse with cold water to loosen the skin. Use a knife to cut off remaining skin and stem. Using a food processor or immersion blender, puree beet.

Preheat oven to 350 degrees and line a muffin tray with cupcake liners

In a large mixing bowl, combine milk, oil, sugar, vanilla, and mashed beet and mix with an electric mixer on medium speed to combine. Add dry ingredients and continue mixing for about 2 minutes until well mixed.

Fill cupcake liners a little over ¾ full, these won’t rise as much as traditional cupcakes.

Bake for 20-25 minutes until a knife inserted in the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.

For the filling:

Melt chocolate chips in the microwave or over a double boiler. Put all of the ingredients into a food processor or blender and blend until very smooth. Let the mousse chill in the fridge a few hours before using.

For the icing:

Place all ingredients in a large bowl, and mix with electric mixer until creamy and smooth.

To assemble:

When cupcakes are cool, carefully cut a hole in the middle of each cupcake, reserving the removed piece of cake. With a pastry bag or plastic bag with a hole poked in it, squeeze chocolate mousse into the center of each cupcake. Return piece of cake to close hole.

Frost cupcakes with peanut butter icing, using pastry bag or knife. Decorate with ample toppings of choice, such as a mound of blackberries and coconut set atop the icing.

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Slow Death by Chocolate Cupcakes
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