Saturday, September 15, 2007

Chocolate-date cupcakes


These are not chocolatey enough, but they were very good. Ate them over the week and the texture stayed wonderfully chewy. Definitely a make again. Very satisfying, but not in the chocolatey way.
Tested them with black pepper, as shown in picture, which had a truly grown-up, gourmet effect.



1 comment:

Clara said...

Have you ever used carob in place of chocolate?
I know many people avoid carob, but I find that the trick is to find the right brand and then you'll really see that carob can be (almost) as good as chocolate.

The brand I use is from Holy Food Imports,
which comes from Israel, so it does have an excellent and unique taste.

HFI also does offer fresh dates, which also are extremely delicious.