Ingredients:
- 1½ cups Plain Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ cup Unsweetened Cocoa
- ½ cup Light Brown Sugar (packed)
- ¼ cup Granulated Sugar
- 1 Large Egg
- 2 teaspoon Vanilla Extract
- ¼ cup Unsweetened Applesauce (strained)
- 1 cup Lowfat Buttermilk
- Lowfat Whipping Cream & Sugar (to taste for middle of cupcake)
- Icing Sugar (for final dusting)
Method:
- Preheat oven to 180 degrees. Lightly spray 2 x mini 12-cup muffin pans with nonstick cooking spray.
- In a medium bowl, combine flour, baking soda, baking powder, salt and cocoa powder.
- In a large bowl, beat the sugar and egg together with a hand whisk or wooden spoon.
- Add vanilla extract and applesauce and stir well.
- Gradually add flour and buttermilk alternately, stirring well with each addition, starting and ending with flour.
- Stir until just combined. Fill the muffin pans 3/4 full.
- Bake for 10-12 minutes, until a toothpick placed in the center of the cakes comes out clean.
- Whip the Low fat whipping cream with sugar and after cupcakes are cooled.
- Cut in half and add dollop of cream (like a melting moment)…sprinkle with icing sugar!