Quick and Easy Dark Chocolate Apple Cupcakes
Feb 22, 2015;
Preheat your oven to 350 degrees and grease the bottom and sides of muffin tin, or line with paper liners.
In a large mixing bowl, add the Apple flour, cocounut flour, cocoa powder, sugar, and baking powder then mix until well combined.
Add the eggs, vanilla extract and almond milk. Work the mixture with a spatula until a slightly runny batter is formed. Note: If your batter is too thick, add more of your milk alternative until the batter reaches the right consistency.
Scoop evenly into the cupcake liners. Tap the pan against the counter a few times to release any air bubbles.
Bake for 25 - 35 minutes until the tops are firm to the touch.
Fill a large pot with water and a pinch of salt, and set to med-high on your burner. In a medium mixing bowl (ideally steel or other metal), add the frosting ingredients together. Stir frequently as the ingredients melt to form a liquid mixture. Once fully melted, cover and place in the fridge while your cupcakes finish baking/cooling.
When the cupcakes have finished baking, set them aside to cool for 20 minutes. Remove the frosting from the fidge and allow it to sit at room temperature. It's normal for the ingredients to separate at thi sstage.
Once the cupcakes have cooled, whisk the frosting until a stiff mixture is formed.
Scoop the frosting into a pastry bag (or disposable plastic bag) and frost each cupcake.