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–+ servings

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