Chocolate Cupcakes - Soy, Dairy, and Dye Free

Dark Chocolate Cupcakes

Mix together and set aside:

2/3 cup whole wheat flour
1/4 tsp of baking soda
1 tsp of  baking powder
pinch of finely ground sea salt

In a mixing bowl, cream together:

1/2 cup cocoa
2 tablespoons of coconut oil
3/4 cup of rapadura

Add in:

1 egg

Take a scant 3/4 cups of almond milk and the flour mixture and alternately add t the bowl.  Mix on medium speed for 2 minutes until creamy.

Pour into greased or lined muffin tins. Should make around 6 to 8.  Bake in a preheated over, 350 degrees for 15 to 20 minutes.  Cupcakes are done when toothpick inserted into center comes out clean.

*Notes:  These cupcakes are not overly sweet. If you want them sweeter, add less cocoa.  If you do not like the somewhat grainy texture of whole wheat flour, use white (at your own risk of course!).

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