It’s been a long week…
On a Thursday night when you’re beyond exhausted from working, nothing tastes better that warm chocolate-y cupcake.
This recipe makes one VERY BIG chocolate cupcake(or a lot of little ones if you use a mini-muffin pan). It will bring you happiness. Guaranteed.
And if you swirl dark-chocolate chips on top of it right after you pull it out of the oven, well, it will bring you more happiness.
1 T cocoa powder
2 T + 2 t spelt flour
pinch of baking soda, baking powder, and salt
1.5 T stevia
1.5 T organic vanilla yogurt
1 T applesauce
1 T non-dairy milk (I used almond)
-Preheat oven to 350 degrees. Grease a muffin tin. Set aside.
-Combine dry in a small bowl. Push to one side. On the other side, mix the wet ingredients. Blend the two together.
-Pour into greased tin and bake for about 12-14 minutes.
Serve warm with melted chocolate, like I did, or maybe some fresh berries and cream for a chocolate-spin on traditional shortcake.
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