Chocolate Cupcakes (or Cake!)

Ingredients

Chocolate Cupcakes

• 1 Cassavaberry All-Purpose Baking Mix

• ¼ cup coconut sugar

• ¼ cup cacao powder

• 2 teaspoons vanilla

• ¾ cup water

• 1½ cups unsweetened applesauce

Chocolate Ganache Frosting

• ½ cup chocolate chips (we used Pascha Organic 55%)

• 1 (7.4 oz) can sweetened condensed coconut milk (we used Let’s Do Organic Original)

Instructions

Make the Cupcakes

     1. Preheat oven to 350°F. Line a 12-cup muffin pan with parchment baking cups.

     2. Pour the Cassavaberry Pancake/Waffle Mix into a large mixing bowl. Add coconut sugar and cacao powder and stir to combine.

     3. Add vanilla, water, and applesauce. Stir until the batter is smooth and fully combined.

     4. Divide the batter evenly among the prepared muffin cups.

     5. Let the batter rest for 5 minutes before baking.

     6. Bake for 30–35 minutes, or until the cupcakes feel firm and a toothpick inserted in the center comes out clean.

     7. Remove from the oven and let cupcakes cool for a few minutes before transferring to a cooling rack. Cool completely before frosting.

Make the Ganache Frosting

1. While the cupcakes bake, scoop the sweetened condensed coconut milk into a small saucepan.

2. Heat over medium-low, stirring gently, until smooth and pourable. Turn off the heat.

3. Add the chocolate chips and whisk until completely melted and smooth.

4. Once chilled, scoop the mixture into a mixing bowl.
5. Transfer the mixture to the refrigerator and chill until firm. Stirring a few times.(approx 1.5 hours)
6. Whisk on high speed for about 5 minutes, stopping to scrape down the sides, until light and fluffy.

Assemble

• Frost cooled cupcakes using your favorite decorating method.

• Serve and enjoy these rich, chocolatey treats!

• Store cupcakes or cake in the refrigerator. 

For a 8" round cake pan: Grease cake pan and line with parchment paper. Bake at 350F degrees for 35-40 minutes.