Select a size: | | | |
1
Chocolate Mocha Mini Cakes
Submitted by Jen @ Peanut Butter and Peppers on January 16, 2013 in Breads, Muffins
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 6 ounces, weight Chobani Chocolate Coffee Greek Yogurt
- ½ cups Unsweetened Applesauce
- ½ cups Granulated Sugar
- 3 whole Egg Whites
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Espresso Powder
- 1 Tablespoon Water
- 2 Tablespoons Canola Oil
- 1 cup Whole Wheat Pastry Flour
- ½ cups Unsweetened Cocoa Powder
- ½ teaspoons Baking Powder
- 2 teaspoons Baking Soda
- ½ teaspoons Salt
- 3 whole Squares Ghirardelli Dark Chocolate (from The Bar), Chopped
Preparation Instructions
Preheat oven to 350°F. Add paper muffin cups to a muffin tin or spray a muffin tin with cooking spray; set aside.
In a medium bowl, mix yogurt, applesauce and sugar until combined. Add eggs, vanilla extract, espresso powder, water and canola oil; combine until blended.
In a separate bowl, add flour, cocoa powder, baking powder, baking soda sand salt. Mix together.
Add flour mixture to yogurt mixture and mix until combined. Fold in chocolate.
Scoop batter into prepared baking cups. Bake for 15-20 minutes. Insert a toothpick; if it comes out clean, muffins are done.
