Chocolate Cupcakes With Chocolate Buttercream Frosting

Chocolate Cupcakes:
1 cup plus 2 teaspoons Wheat Flour or White Wheat Flour
1/4 teaspoon Baking Soda
2 teaspoons Baking Powder
1 cup Cocoa Powder
1/4 teaspoon Salt
3 Tablespoons Butter, softened
3 Tablespoons Applesauce
1 3/4 cups Coconut sugar
2 Large Eggs at room temperature
2 teaspoons Pure Vanilla Extract
1 cup 2% Milk or Almond Milk


Chocolate Buttercream Frosting:
2 2/3 cups Coconut Sugar
1 1/2 Tablespoons Cornstarch
1 cup Unsalted Butter, softened
1 2/3 cups Cocoa
2 teaspoons Pure Vanilla
6-7 Tablespoons Heavy Cream
1/8 teaspoon Salt

Line a cupcake pan with liners. Sift together the flour, baking powder, baking soda, cocoa and salt in a medium sized bowl. Set aside.

In a large bowl, cream together the butter, applesauce and coconut sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the vanilla. Combine the flour mixture with the wet mixture, alternating with the milk. Beat well until combined. Preheat your oven to 350. Fill the cupcake liners 3/4 of the way full. Bake for 13 to 15 minutes. Let cool.

Buttercream frosting:
Pour the blended mixture into a large bowl. Add all other ingredients and whip until smooth and creamy. Pipe or spread onto cooled chocolate cupcakes. Top with natural sprinkles, nuts, or shaved chocolate.

Serving Size: 17