Chocolate cupcakes with a hint of mint topped with cocoa icing. Replacing butter with applesauce makes these treats healthier as well as more succulent.
This recipe comes to us from Kelli.
Serves 12
To make the cupcakes:
- A little oil or cooking spray, for the muffin tin
- 2 cups flour
- 1 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 6 tablespoons cocoa powder
- 1 3/4 cups applesauce
- 1/4 cup canola oil
- 1 tablespoon vanilla extract
- 1/2 teaspoon peppermint extract
To make the icing:
- 1 cup powdered sugar
- 3 tablespoons cocoa powder
- 2 tablespoons hot water
To make the cupcakes:
Preheat the oven to 325 degrees. Prepare a muffin tin with oil or non-stick cooking spray.
In a medium bowl place flour, sugar, cornstarch, salt, baking soda and cocoa powder. Stir to combine and set aside.
In a separate large bowl mix the applesauce, canola oil, vanilla extract and peppermint extract. Add the dry ingredients to the wet ingredients and mix until just blended.
Pour the cupcake batter into the prepared muffin tins. Bake for 30 minutes, or until a toothpick inserted comes out with moist crumbs. Let cool.
To make the icing and complete the cupcakes:
While the cupcakes are baking, combine sugar and cocoa in a medium bowl. Add the hot water and mix well. Spread icing on the top of each cupcake and enjoy!
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