This recipe is made from pure cocoa powder and using healthier alternatives to make them more nutritious. I’m still working on perfecting my frosting recipe, so stay tuned.

Ingredients

• 8 tablespoons unsweetened applesauce (instead of using oils or butter)
• 1/2 cup sugar (or less)
• 1/2 cup packed light brown sugar (or less)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole wheat flour (or all-purpose flour)
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk (any kind you prefer!)

Directions

1. Preheat the oven to 350°F. Line a 12-muffin cup baking pan with paper liners and set aside.
2. In a large bowl, beat together the applesauce and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
3. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt, stirring with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
4. Spoon batter evenly into the 12 muffin cups. Bake for 15-25 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.

Enjoy!