Triple Chocolate Cupcake Recipe!

Triple Chocolate Cupcakes
yield 1 dozen
Cupcakes inspired by Brown Eyed Baker

• 1 1/3 cup white whole wheat flour
• 1/3 cup dutch process cocoa powder (or Hershey’s special dark)
• 1 tsp baking powder
• 1/2 tsp baking soda
• dash salt
• ½ cup unsweetened almond milk
• 1/2 cup strong brewed coffee
• 1 tsp vanilla
• 1/2 cup unsweetened applesauce
• 1 cup turbinado sugar
• 1/4 cup egg substitute
• 1/2 cup all natural white chocolate chips
• 1/2 batch Chocolate Cream Cheese Frosting

Directions:

1. Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners, and spray lightly with nonstick spray.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In a large bowl, beat together applesauce, sugar, and egg substitute until well combined. In a measuring cup, combine the milk, coffee, and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. Fold in white chocolate chips.
4. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
5. Cool cupcakes completely on wire racks. Meanwhile, prepare frosting. When cupcakes are completely cooled, frost and enjoy.

Source: http://arismenu.com/triple-chocolate-cupcakes/