Chocolate Tomato Cupcakes

You read the title correctly, my Chocolate Tomato Cupcakes are incredibly tasty, and you won't even notice the tomato flavor. Interestingly, heirloom tomatoes have a milder taste that complements chocolate wonderfully, and the tomato's high acidity contributes to a fantastic texture. These cupcakes are coated in chocolate ganache and sprinkled with mini chocolate chips.

By Rose Huxford

In the summer, we harvest numerous heirloom tomatoes, which I use into a variety of savory dishes, sandwiches, and salads. However, have you ever considered using them in baked goods? I once attempted baking with tomatoes but realized I was using the wrong type, Roma and beef steak. I found the blend of orange, red, and yellow heirloom tomatoes have the perfect flavor to compliment cocoa. The tomato "meat" is mostly water and acidic, making it an excellent main liquid base without needing to add buttermilk, milk, or other liquids. Heirloom tomatoes are packed with antioxidants like lycopene, which may aid in fighting cancer and enhancing heart health. They also offer essential nutrients such as potassium, vitamin C, and fiber, making them a healthy addition to your diet. These cupcakes are an excellent way to encourage picky eaters to consume tomatoes or find another use for them.

Chocolate Tomato Cupcakes

Yields: 22 cupcakes

Pre-heat oven: 350 or 375 degree F (depending on your oven)

Prep-time: 5 minutes

Bake-time: 18-20 minutes

Ganache firming time: 30-40 minutes

Total-time: ~60 minutes

Equipment: Food processor or Highspeed Blender, (2) muffin pans, cupcake liners,1 large mixing bowl, (1) medium mixing bowl, sifter, spatula, whisk, measuring cups, liquid measuring cup, measuring spoons, cutting board, ice cream scooper, cooling rack.

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

Dry Ingredients

• 2 cups all purpose flour, sifted (or gluten free baking flour, sifted)

• 1/2 cup unsweetened cocoa powder, sifted

• 1/2 teaspoon salt, sifted

• 1 teaspoon baking powder, sifted

• 1/2 teaspoon baking soda, sifted

• 2 tablespoon arrowroot powder or cornstarch, sifted

Wet Ingredients

• 2-3 medium orange/red/yellow heirloom tomatoes, chopped with skin on

• 1 1/2 teaspoons pure vanilla extract

• 3 tablespoons coconut oil, melted and slightly cooled

• 2 teaspoons instant espresso powder

• 2 eggs

• 1/3-1/2 cup chocolate syrup

• 1 cup coconut sugar

Ganache Ingredients

• 2 1/2 tablespoons coconut oil

• 1 1/4 cup semi sweet chocolate chips

Directions

1. Pre-heat oven to 350 or 375 degrees Fairhenheit, depending on your oven.

2. Line your muffin pan with cupcake liners and set aside.

3. Chop your tomatoes and place them in the food processor and puree for about 10-20 seconds until smooth and creamy. Use a spatula to scrap down tomato bits.

4. Next, add in the eggs, melted coconut oil, vanilla, espresso powder, chocolate syrup and coconut sugar. Puree for another 10-20 seconds until well blended.

5. In a large mixing bowl, sift flour, cocoa powder, salt, baking powder, baking soda and arrowroot powder. Make a well in the center, then pour the wet mixture into the dry mixture. Whisk until the ingredients are well incorporated, but avoid over mixing.

6. Using a cupcake or an ice cream scooper, scoop the batter into prepared muffin pan filling 3/4 of the way full. Bake for about 18-20 minutes.

7. Allow the cupcakes to cool completely before adding the ganache.

8. To make the Ganache, melt in a microwaveable mixing bowl the coconut oil and chocolate chips in increments of 30 seconds, stirring in between. Repeat this process until your coconut oil and chocolate has melted completely and is well blended. Allow to slightly cool.

9. Dip the top of each cupcake into the ganache, twisting as you lift it out of the bowl.

10. Sprinkle mini chocolate chips on each of the cupcakes. Then, allow the cupcakes to set for about 30-40 minutes.

11. Storage: You can make the cupcakes ahead of time and freeze them for up to 1-2 months. When you're ready to frost them, allow the frozen cupcakes to thaw completely on the counter. The frosted cupcakes will keep on the counter in an airtight container for up to 3 days.