Mocha Cup Cakes

INGREDIENTS (FOR CAKE)

1 cup (45g) Bodacious 35% Dark Chocolate powder

3/4 cup (95g) all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, at room temperature

1/2 cup (100g) packed light brown sugar

1/3 cup (80ml) vegetable or canola oil

2 teaspoons pure vanilla extract

1/2 cup (120ml) buttermilk, at room temperature

INGREDIENTS (FOR BUTTERCREAM)

250g softened butter

500g sifted icing sugar

¼ tsp vanilla extract

3 tbsp Pure Cafe Coffee (freshly extracted - then leave to cool)

1½ tbsp boiling water

METHOD

1. Preheat the oven to 177°C. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.

2. Whisk the flour, Bodacious chocolate mix, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.

3. Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely before frosting.

4. While the cup cakes are cooling, make the buttercream. Extract the the coffee and set aside to cool.

5. Cut the butter into cubes and then beat on a low-medium speed until soft. Gradually add the icing sugar and beat until fully combined.

6. Add the vanilla extract and add the coffee a teaspoon at a time, beating in each addition before adding more. The buttercream should be soft and perfect for piping at this point. If it’s still a little stiff then beat in a little milk.​

7. Frost cooled cupcakes however you’d like. Top with sprinkles, if desired.

Healthy Chocolate Banana Pancakes

INGREDIENTS

1/2 cup Bodacious 35% Dark Chocolate powder

2 Bananas

2 Eggs

1 Cup of Oats 

1 tsp of ground cinnamon

1 tsp of vanilla extract

1/2 tsp of baking powder

METHOD

1. Place all of the ingredients into a blender. Blend ingredients until they are thoroughly combined.

2. Heat your non-stick pan on medium heat. Place a 1/2 cup portion of pancake batter and cook until the surface begins to bubble. Once the surface is consistently bubbling, flip and cook remaining side. Remove from heat once both sides are cooked.

3. Once all the batter is cooked, prepare and garnish to your liking.

Classic Hot Chocolate

INGREDIENTS

20g Bodacious 35% Dark Chocolate Powder

200ml textured milk

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30ml shot of Bodacious Pure Cafe Blend coffee to turn it into a mocha (OPTIONAL)

METHOD

1. Place the powder in a glass. Pour 20ml of hot water over it, and mix until smooth paste has formed

2. Fill the remainder of the cup up with textured milk.

3. Enjoy!

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Tip: Add a shot of Bodacious Pure Cafe coffee to create the perfect hot Mocha.

Iced Chocolate

INGREDIENTS

30G Bodacious 35% Dark Chocolate powder
250ml milk

1/2 cup ice

METHOD

1. Place the chocolate powder in a glass. Pour 20ml hot water over it, and mix until smooth paste has formed.

2. Fill the remainder of the cup up with milk and stir until combined. Add some ice.

3. Enjoy!