1 cup unsweetened applesauce
1/2 cup raw sugar
1 teaspoon real vanilla extract
1 teaspoon almond extract
1 teaspoon canola oil
3/4 cup oat flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
Pinch of cinnamon
2/3 cup mini-chocolate chips
Ingredients for chocolate frosting:
1 cup nondairy butter
4 cups confectioners’ sugar
2 tablespoons real vanilla extract
4 tablespoons soy milk
1/2 cup cocoa powder
Pinch of salt
Preheat oven to 375 degrees F. Spray a muffin or cupcake tin with cooking spray. In a small bowl, combine the applesauce, sugar, vanilla extract, almond extract, and canola oil. Stir and set aside to allow the sugar to dissolve.
In a large bowl, sift together the oat flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Add the applesauce mixture and stir until everything is combined. Fold in the mini-chocolate chips.
Using a 3-ounce ice-cream scoop or large spoon, portion the batter into the tin to make 8 cupcakes. Bake for 20 minutes or until the tops are firm to touch.
Cool completely, remove from the tin, and frost with Chocolate Frosting. To make the frosting, mix all the ingredients together in a large bowl and beat with an electric mixer until very smooth. If the frosting is too thick, add a little more soy milk. If it is too thin, refrigerate for 30 minutes. Frost cupcakes and store leftover frosting in the refrigerator.
This recipe is a sample from "The Skinnygirl Dish" by Bethenny Frankel. For more amazing recipes from Bethenny, click here.
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