Chocolate Cupcake for One

It’s been a long week…

On a Thursday night when you’re beyond exhausted from working, nothing tastes better that warm chocolate-y cupcake.

This recipe makes one VERY BIG chocolate cupcake(or a lot of little ones if you use a mini-muffin pan). It will bring you happiness. Guaranteed.

In case you’re wondering, yes, it will melt in your mouth…

And if you swirl dark-chocolate chips on top of it right after you pull it out of the oven, well, it will bring you more happiness.


1 T cocoa powder

2 T + 2 t spelt flour

pinch of baking soda, baking powder, and salt

1.5 T stevia

1.5 T organic vanilla yogurt

1 T applesauce

1 T non-dairy milk (I used almond)


-Preheat oven to 350 degrees. Grease a muffin tin. Set aside.

-Combine dry in a small bowl. Push to one side. On the other side, mix the wet ingredients. Blend the two together.

-Pour into greased tin and bake for about 12-14 minutes.

Serve warm with melted chocolate, like I did, or maybe some fresh berries and cream for a chocolate-spin on traditional shortcake.

No-Pudge Instant Brownies

I like to take my time when baking. Slow down. Think about what I’m making. Be mindful about the process…

And sometimes, you just want a brownie. Stet!

For those readers who feel this way most of the time–I know my mom does–here’s a life-changing brownie fix.

Ever heard of “No-Pudge Fudge Brownies?” This product is carried at Hy-Vee, Trader Joe’s, even Wal-Mart!  Don’t let the packaging fool you. This product comes with it’s own single-serving strategy. How thoughtful!

It’s so quick and easy that it almost doesn’t merit explanation. But I’ll explain below, just to entice you.


2 T No-Pudge Fudge Brownie Mix

1 T Vanilla Yogurt

Mix-in Ideas: Chocolate chips, cinnamon, coconut, walnuts, or top with good old frozen yogurt!


So easy! Just read the back of the box! Basically, mix the two ingredients and bake at 350 degrees for 13-15 minutes or microwave for 1 minute.

Too easy. 


Raspberries & Fudge Cake

In truth, I don’t really like raspberries. But at the time, it was raspberry-picking season and I happened across Chocolate-Covered Katie’s Fudge

Cake with a raspberry base.
And because my favorite local organic growers, Berry Patch Farm, had a few fruiting bushes left, I went. I picked.
I created. This:
  • 2/3 cup raspberries
  • 3 tbsp cocoa powder
  • 4 tbsp coconut butter or Homemade Coconut Butter
  • Scant 1/16th tsp salt
  • 1 t pure maple syrup (or a little stevia)


-If you don’t have coconut butter on hand–or just don’t want to spend the money to buy some from the health market (sorry, Katie!)–you can pulse 4 T shredded coconut in a food processor, adding in a little coconut oil or applesauce, if necessary. A somewhat crumby paste should start to form.

-Now place washed and thoroughly dried berries in food processor along with the cocoa, salt, and sweetener. Puree on high until a chocolatey paste forms. Stop to stir frequently.

-Transfer the mixture to a small dish. It should be paste-like, but easy to form into whatever shape you like. I opted for a traditional pie slice shape.

-Refrigerate for several hours, ’til firm. Or freeze. If you freeze for a longer period of time, say overnight (because you were thinking ahead to dinner the next evening), then allow a little thaw time before serving.

-Garnish with cream, berries, ice cream, nuts, or whatever your tummy desires.

-Final step: To really enjoy this treat, turn off the T.V. Sit down. Experience every bite.