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 All-Purpose Baking Mix into a large mixing bowl. Add the coconut sugar and cacao powder, and stir to combine.
3. Add the vanilla, water, and applesauce. Stir until the batter is smooth and fully combined.
4. Divide the batter evenly among the prepared muffin cups.
5. Rest for 5 minutes.
6. Bake for 30–35 minutes, or until the cupcakes feel firm when gently pressed and a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the cupcakes cool in the pan for 5 minutes. Transfer to a wire rack and 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. Transfer the mixture to the refrigerator and chill until firm (about 1½ hours).
5. Scoop the chilled mixture into a mixing bowl.
6. Whisk on high speed for about 5 minutes, stopping occasionally to scrape down the sides, until light and fluffier.

For Two 8-Inch Round Cakes

1. Grease and line two 8-inch round cake pans with parchment paper.
2. Divide the batter evenly between the prepared pans.
3. Rest for 5 mins. 
4. Bake at 350°F for 28-33 minutes, or until the cakes feel firm when gently pressed and a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for 5–10 minutes, then transfer them to wire racks to cool completely.
6. Spread a thin layer of frosting over the top of one cake layer. Place the second cake layer on top, then frost the top and sides of the cake.
7. Store the frosted cake in the refrigerator.