Dark Chocolate Cupcakes

Ingredients:

1 cup safflower oil

3/4 cup Enjoy Life dark chocolate chips

2/3 cup Hershey unsweetened Special Dark cocoa powder

1 1/4 cup King Arthur whole grain gluten free flour blend

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 cup liquid egg whites

2 whole eggs

2 tsp gluten free vanilla

1 cup coconut sugar or monk fruit sweetener blend

1 cup non-dairy milk (soy or oat or flax)

Baking Instructions:

1. Preheat the oven to 350 degrees and line 24 muffin/cupcake tins with cupcake liners.
2. In a large microwave safe measuring cup, melt together the safflower oil, dark chocolate chips, and unsweetened cocoa powder by microwaving for a minute and stirring until everything is smooth and completely melted. Set aside to cool.
3. Combine in a bowl, the flour, baking powder, baking soda, salt and cinnamon. Set aside.
4. In a large bowl, mix together the egg whites, eggs, vanilla and coconut or monk fruit sugar until well mixed.
5. To the large bowl of liquid ingredients, add the cooled chocolate and milk, blending well.
6. Add the dry ingredients to the the liquid and stir until all ingredients are completely incorporated and mixture is smooth.
7. Divide the batter evenly among the lined tins.
8. Bake for 15 minutes until the cupcakes are puffed, dry and firm to the touch.
9. Remove from the tins and allow the cupcakes to cool on wire cooling racks.
10. Eat as is or frost with desired frosting.