{Recipe} Chocolate Candy Cane Cupcakes

Want a sweet holiday treat that you don't have to feel guilty about? These cupcakes are just the thing!

 I found the recipe here and made my cupcakes mini for a school event.

Dry Ingredients:

3/4 cup oat flour

3/4 cup whole wheat pastry flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

2 TBS- 1/4 cup cocoa powder

3 TBS non-dairy chocolate chips (optional)

Wet Ingredients:

1/2 cup coconut sugar (or sub brown sugar)

1 cup Westsoy Chocolate Peppermint Stick Drink (or non dairy chocolate milk)

1/4 cup unsweetened applesauce

2 TBS balsamic vinegar

1 tsp vanilla extract

1/4 tsp peppermint extract

Icing/Topping:

1 cup powdered sugar

1 TBS non dairy milk

2 TBS cocoa powder

1 tsp vanilla extract

crushed candy canes

 Preheat oven to 350 F.  Line muffin tin with liners.  In a large bowl mix the dry ingredients(minus chips) with a whisk.  In a medium sized bowl, mix wet ingredients until well combined. Add wet ingredients to dry ingredients.  Stir to combine and add chocolate chips if using.   Spoon batter into cupcake liners, filling 3/4 full. Bake for 20-25 minutes if making regular size cupcakes, mine cooked quicker because they were smaller. Bake until a toothpick comes out clean when testing the cupcakes. Cool on wire racks.

 Meanwhile make the icing.  Whisk the icing ingredients together, adding more milk if needed.  Spread on cooled cupcakes.

 Sprinkle crushed candy cane pieces on top.

 Marvel at their cuteness!

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