As I was trying to pop out the cupcakes to cool I had Walker attempting to climb up my pants to get one. Hmmmm. Well at least someone appreciates me 😉
I didn’t frost the cakes, just a little sprinkling of powdered sugar, although frosting would have been nice but I wanted to freeze most of the cakes for Ford’s lunches this fall!
Dark Chocolate Cupcakes
- 2 cusp boiling water
- 1 cup unsweetened cocoa powder
- 2¾ cups all-purpose flour
- 2 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 2 sticks Earth Balance buttery stick
- 2¼ cups granulated sugar
- ¾ cup unsweetened applesauce (about 2 single serving tubs)
- 1½ tsp pure vanilla extract
Preheat the oven to 350° and line muffin tins with paper liners.
In a medium mixing bowl whisk the boiling water and cocoa powder together, set aside to cool down.
In another medium mixing bowl sift the flour, soda, baking powder and salt together.
In a stand mixer bowl add the butter and sugar, beat until light. Add in the applesauce and vanilla, beat on low until combined.
Add the flour mixture and the cocoa alternately, beating until mixed.
Fill each liner with about ¼ cup batter (about 2/3 full).
Bake for 20 to 25 minutes or until a toothpick comes out clean. (My batch took 25 minutes)
Let cool for a few and then transfer onto cooling racks.
Makes 30 cupcakes. (Which freeze well)