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Related recipes: Apples, Chocolate, Dairy-Free, Desserts, Easy, Eggs, Fall, Fruit, Grains, Holiday and Festive, Potlucks, Soya-Free, Vegetarian
Applesauce adds moisture and replaces fat in these rich-tasting chocolate cupcakes. Double the recipe and freeze the extras.
Ingredients
1 1/2 cups (180g) unbleached flour
1 cup (200g) sugar
3/4 cup (75g) unsweetened cocoa powder
2 tsp (8g) baking powder
1/2 tsp (2g) baking soda
1/4 tsp (2g) salt
1 cup (230g) applesauce
2 egg whites
1/4 cup (60mL) vegetable oil
1/2 tsp (3mL) vanilla extract
1/2 cup (90g) chocolate chips
Directions
Preheat oven to 350°F (175°C).
In a medium bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda and salt.
In another bowl, combine applesauce, egg whites, oil and vanilla; beat until blended. Add flour mixture to applesauce mixture and stir just until evenly moistened. Stir in chocolate chips. Spoon the batter into 12 paper-lined muffin tins.
Bake for approximately 25 minutes until centres spring back when lightly pressed. Cool cupcakes on a rack.
