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Chocolate Prune Cupcakes
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Ingredients
Wet Ingredients
½
cup
Sunsweet Amaz!n Prunes
whole pitted or diced
¼
cup
Sunsweet Amaz!n Prune Juice
¼
cup
water
¼
cup
sugar
I love using coconut sugar
½
cup
coconut oil
½
teaspoon
vanilla extract
1
egg or 1 flax egg*
*A flax egg is 3 tablespoons ground flax seeds mixed with 3 tablespoons water to create an egg-like consistency
Dry Ingredients
¾
cup
gluten-free 1-to-1 baking flour
3
teaspoons
of raw cacao powder
½
teaspoon
baking soda
Pinch
of sea salt
Frosting
1
container of your favorite store-bought or homemade vanilla frosting
I love using an organic, vegan option
Instructions
Preheat oven to 350 degrees Fahrenheit
Add all wet ingredients into a high-speed blender and blend on high until liquified
Add all dry ingredient into a large mixing bowl and stir together
Pour wet ingredients into dry and thoroughly mix
Spoon batter into mini cupcake pan with liners
Bake for 20-25 minutes
Let cool 10 minutes before frosting or decorating
Notes
Note: To make 12 medium cupcakes, simply double the ingredients and bake for around 30-35 minutes.
Servings:
12