Growing up, I didn’t have much of a sweet tooth, so something like Skinny Chocolate Butter didn’t make my heart flutter. If you tried to offer me vanilla ice cream, I would graciously decline. Anything with candied pecans? No way. And Starbursts, Gummy Worms or M&Ms? Absolutely not! But cupcakes? Cupcakes I’ve always loved.
I don’t eat Hostess Cupcakes today, but I definitely miss them. Someone told me once, “Where there’s a will, there’s a way,” and I’ve always believed that deeply. I’m actually pretty sure no one has ever said that to me, ever, but it’s been on a billion episodes of The Growing Pains, so it probably stuck with me this whole time. Growing Pains . . . great show.
If you want to make Skinny Chocolate Butter pancakes or waffles, or start to crave Hostess Cupcakes, you’ll need to know how to make chocolate butter. Here’s some awesome equipment to get the job done (or if you just want your house to look pretty):
In my pictures, you’ll notice my Yellow Rose Bouquet and Marble Tray, both of which I am madly in love with. I keep them in my bedroom / office and they make the room look so classic and beautiful. Also, that Spiral Whisk is the best out there.
- 2 tablespoons Hershey's Special Dark Unsweetened Cocoa Powder (20 calories)
- 1 1/2 tablespoons Truvia
- 1 teaspoon I Can't Believe It's Not Butter, "Lite" (13 calories - or you can sub this with coconut oil or butter of choice).
- 1/4 teaspoon pure vanilla extract (3 calories)
- 1 tablespoon unsweetened almond milk (2 calories)
- Mix all ingredients together, first dry ingredients followed by wet ingredients.
- Heat in the microwave to make sauce silkier and smoother, mainly for pouring purposes. I like my sauce to be a little thicker on waffles and pancakes, so I will heat my sauce for about 15 seconds, pour it over my waffles or pancakes, and allow it to sit for about two minutes before enjoying!