The Pioneer Woman Tasty Kitchen
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Chocolate Cupcakes with Chocolate Buttercream Frosting

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Level: Easy

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17
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Description

Chocolate cupcakes sweetened naturally with coconut sugar!

Ingredients

  • FOR THE CUPCAKES:
  • 1 cup Wheat Flour Or White Wheat Flour
  • 2 teaspoons Wheat Flour Or White Wheat Flour
  • ¼ teaspoons Baking Soda
  • 2 teaspoons Baking Powder
  • 1 cup Cocoa Powder
  • ¼ teaspoons Salt
  • 3 Tablespoons Butter
  • 3 Tablespoons Applesauce
  • 1-¼ cup Coconut Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla
  • 1 cup 2% Milk Or Almond Milk
  • FOR THE BUTTERCREAM:
  • 2-⅔ cups Coconut Sugar
  • 1-½ Tablespoon Cornstarch
  • 1-⅔ cup Cocoa Powder
  • 1 cup Butter
  • 2 teaspoons Vanilla Extract
  • 6 Tablespoons Heavy Cream Or Whole Milk
  • ⅛ teaspoons Salt

Preparation

For the cupcakes:
Line a cupcake pan with liners (recipe makes roughly 17).

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. Mix in the vanilla.

Add half of the flour mixture into the wet mixture, then add the milk and mix to combine. Then add the rest of the flour mixture. Beat well until combined.

Preheat your oven to 350 F. Fill the cupcake liners 3/4 of the way full. Bake for 13 to 15 minutes. Let them cool before frosting.

For the chocolate buttercream frosting:
Using a blender, blend coconut sugar and cornstarch for at least 5 minutes. Scrape the sides of the bowl occasionally and continue until you get a really fine powder.

Pour the blended mixture into a large bowl. Add all of the other buttercream ingredients and whip until smooth and creamy.

Pipe or spread onto cooled chocolate cupcakes. Top with natural sprinkles, nuts, or shaved chocolate if desired.

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