Since Valentine’s Day is just around the corner, we figured we needed to share these decadent, fudgy chocolate cupcakes with you. Not only do they taste amazing and have an incredible texture, but they are a healthier alternative with better ingredients. We absolutely love serving them with a strawberry frosting or even just a berry compote on top or, Em’s personal favorite, a molten chocolate filling. And because we know how everyone eats their cupcakes is a heated debate, we want to settle the argument by saying that a cupcake sandwich is the way to go! This recipe makes 9 delicious treats, and we can assure you every last crumb will be gone by the end of the day.
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- 1 egg (you can substitute this for a flax egg for an extra nutritious boost or a vegan alternative)
- 1/3 cup yogurt
- 3 tablespoons applesauce
- 3 tablespoons melted coconut oil
- 1/4 cup organic cane sugar
- 1/4 cup maple syrup
- 3 tablespoons milk
- 1 cup fine oat flour
- 1/2 cup plus 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Preheat your oven to 350ºF and grease a cupcake pan or add cupcake liners. Mix your wet ingredients in large bowl. Make sure there are no clumps. In a separate bowl, mix together the dry ingredients. Pour the dry ingredients into the wets and stir until thoroughly combined. Separate evenly into the baking tin, the batter should make about 9 cupcakes. Bake for about 20-25 minutes or until a toothpick comes out clean. If you are going to frost them, allow time to cool. They are that easy!
Em & Ly