Vegan Dark Chocolate No Sugar Cupcakes 

(makes one dozen)

Ingredients:

1 1/2 cup gluten free flour (I used King Arthur’s whole grain version)

1/2 cup Country Farms Super Greens powder (you can omit this and just substitute another cup of gluten free flour, if you’re not interested in adding “healthy greens”)

1/2 cup Hershey’s Special Dark unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3/4 cup water

1/2 cup plant based milk (I used unsweetened gluten free oat milk)

1/2 cup plant based oil (I used avocado oil because it brings out chocolate flavors well)

1 cup apple butter pure fruit spread (I found this at a local store; made with only fruit)

1 1/2 tsp gluten free vanilla

1 tbsp apple cider vinegar

Baking Instructions:

1. Preheat the oven to 350 degrees and line a muffin tin with 12 cupcake liners.
2. Mix together the gluten free flour, greens, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Mix together the water, oat milk, avocado oil, apple butter, and vanilla.
4. Add the dry ingredients to the wet ingredients, along with the vinegar and whisk together until well blended.
5. Divide the batter evening among the twelve cups. The cupcake liners will be filled almost to the top.
6. Bake in the preheated oven until the cupcakes puff and a toothpick in the center comes out clean. Mine took 20 minutes.
7. Remove the muffin tin to a wire cooling rack and allow the cupcakes to cool about five to ten minutes in the tin before removing them. They will collapse a bit, but that is what makes them fudgy.
8. Remove the cupcakes from the tin and cool completely. They keep well in a covered tupper ware.