Use toothpick test to ensure it comes out clean. Fill the cupcake liners to about 2/3 full.Add the liquid ingredients into the bowl with dry ingredients and with a whisk attachment to standing mixer, mix the ingredients together until the batter is smooth (takes about 45 seconds to 1 minute).While whisking, add the avocado oil, egg and then vanilla.Stir and allow it to sit for about 10 minutes and it will become buttermilk). In a medium bowl, whisk the hot espresso into the buttermilk (if you don’t have buttermilk, take a scant 1/2 cup of whole milk plus 1/2 tablespoon of vinegar.I like to sift the ingredients twice to ensure its well mixed together. In a large bowl to standing mixture, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.Preheat oven to 360F degrees and line muffin tin with cupcake liners.1/3 cup plus 2 tablespoons Ghirardelli bittersweet chocolate chips.1 stick unsalted butter, at room temperature.1/3 hot espresso (I use King Arthur Espresso Powder).1/2 cup buttermilk, at room temperature.3/4 cup plus 1 tablespoon granulated white sugar.and once you try it, you will too.įor Dark Chocolate Cupcakes (makes 12 cupcakes): So with that, I really do have to thank the creators of Halo Top for their genius and sweet creation….
#Red velvet halo top full#
I’m happy to see that their distribution has expanded and will be in Wholefoods! So easy and convenient, and thankfully it’s healthy, because now I can really keep my freezer stocked full of Halo Top and not feel guilty about it.
It’s actually HEALTHY ice cream… and it’s not just me wishing it was healthy and tastes amazing, but actually is!! How fabulous is that?! Each pint is a nice 240 calories, meaning that I can indulge on half a pint everyday (or why not the whole thing) and not feel like I have to run to the closest Equinox and get my workout on. Halo Top ice cream is pretty fantastic stuff! For those that haven’t heard of them yet, start check out their link here.
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