As the Volunteer Coordinator (and newly appointed Director) for Women in Ag, I wanted to say thank you to all the volunteers who work so hard for WIA at the 2019 AGM today the only way I know how – through food!

Ingredients

2 cups all-purpose flour
1 cup cocoa powder (unsweetened)
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp (or less) salt
1 cup milk
1/2 cup packed brown sugar
3 eggs
1 cup unsweetened applesauce
1 tablespoon vanilla extract

Instructions

1. Preheat oven to 350 degrees. Line two muffin tins with muffin liners and lightly spray with cooking spray (I prefer coconut oil cooking spray for baking). Set aside.

2. In a medium bowl, combine all dry ingredients – flour, cocoa powder, granulated sugar, baking powder and salt. Use a whisk to fully mix all ingredients.

3. In a large bowl, add all the wet ingredients – milk, brown sugar, eggs, applesauce and vanilla extract. Use an electric beater to combine.

4. Gradually add dry ingredients into wet ingredients, by beating 1/4 cup of dry ingredients at a time until fully combined before adding in another 1/4 cup. Only add about 1/4 cup at a time at the beginning because the batter will be very light from the cocoa powder. Continue with this process until you have added in all of the dry ingredients.

5. Pour batter into the 24 muffin cups, filling about 2/3 or 3/4 full. Once all batter is added, bake for 18-20 minutes, until toothpick comes out with crumbs. Let sit in muffin pans for about five minutes, then carefully take out the cupcakes and allow them to cool spaced out on wire racks.

Note: You can store them for a day or night at room temperature until you are ready to ice them.

Bon appetit!