Dessert

Chocolate Eggplant Cherry Almond Cupcakes is for Dessert.

Chocolate Eggplant Cherry Almond Cupcakes takes several minutes to prepare.

Chocolate Eggplant Cherry Almond Cupcakes takes several minutes to cook.

Chocolate Eggplant Cherry Almond Cupcakes makes 36 servings.

The ingredients for Chocolate Eggplant Cherry Almond Cupcakes are:

1 cup (8 fl oz) Yogurt, plain, whole milk
3 large Egg, fresh, whole, raw
1 stick Butter, unsalted
0.50 tsp Salt
1.50 tsp Vanilla Extract
1.50 cup, without pits Red Sour Cherries
1.50 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
1 cup, whole Almonds
2 tsp Baking Soda
0.25 cup Cocoa, dry powder, unsweetened
0.25 cup Honey
1 cup Whole Wheat Pastry Flour
2 serving Chocolate, Lindt Dark Chocolate, 85%, 4 squares
1 tsp Lemon Juice 'Real Lemon' 100% juice
1.25 cup cake Flour Swan
3 serving Guittard Extra Dark Chocolate Chips (30 chips)
2 cup, packed Brown Sugar

Here is how you make Chocolate Eggplant Cherry Almond Cupcakes:

prep: 1. preheat oven to 350 and line/spray pans2.pierce eggplant and cook in microwave until done 4- 8 minutes3. remove eggplant from peel 4.blend eggplant in processer until a puree and seeds not obvious(my recipe had a little over a cup of when done)5. grind almonds into flour, ( or buy almond flour if available)6. mix almond flour and whole wheat flour and white flour7. Add the teaspoon of lemon juice to yogurt7. Drain cherries and pulse cherries in processor until pulp,8. Melt dark chocolate in microwave (for about 1 minute)9. Soften buttermix:1.cream butter with sugar and honey2.beat in eggs3.mix in vanilla and melted chocolate4.mix in baking soda and salt5.mix cherries and eggplant6.mix in flour mixture alternative with yogurt 7.add chocolate chipscook1. divide into cupcake pans (about 36)2. cook at 350 for about 15-20 minute until toothpick is cleanServing Size:?36 regular sized cupcakes

The nutritional information for Chocolate Eggplant Cherry Almond Cupcakes is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 162.3

• Total Fat: 6.7 g
• Cholesterol: 23.3 mg
• Sodium: 119.0 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 1.9 g
• Protein: 2.9 g