We’re on vacation with Mike’s family right now. In preparation for the trip, Mike’s mom made chocolate applesauce cupcakes. This is a recipe she got from her grandmother that she’s tweaked a bit over the years. It’s a family staple. She made a triple batch, and we went through most of them before we even left. Luckily she’s a smart lady and she froze some to bring on the trip. I made another batch to share with you all. (Really who’s going to complain about extra cupcakes?)
- 1 cup all-purpose gluten-free flour mix
- 3/4 cup sugar, plus extra sugar for dusting
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons cocoa powder
- 2/3 cup dry milk powder
- pinch of salt
- 3/4 cup applesauce
- 1/4 cup milk
- 1/4 cup light olive oil
- 2/3 cup chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- Mix together flours, sugar, baking soda, cinnamon, cocoa powder, dry milk, and salt.
- Push the dry mix to the edges of the bowl. In the center of the bowl, add the applesauce, milk, and olive oil. Mix wet ingredients together, then mix into the dry ingredients. Just as the mixture is coming together, mix in the chocolate chips.
- Line a 12-cup muffin tin with muffin liners. Spoon mixture into the muffin cups. Place in the oven and bake for 20 to 25 minutes, until a toothpick inserted in a cupcake will come out clean.
- Remove from the oven and place tin on a cooling rack. Lightly dust cupcakes with sugar. Once muffins have slightly cooled, prop them up in the muffin tins to allow them to completely cool.
(Makes 12 cupcakes)
We used 1/3 cup oat flour and 2/3 cup of Andrea’s Gluten-Free Flour Blend. Be sure to get certified gluten-free oat flour if you are going to use oat flour. If not, use one full cup of whatever gluten-free flour blend you’re using. Do pay attention to whether your flour mix has leavening or not. This recipe is written as if the flour does not have any leavening.
Mike’s mom uses dry milk powder to cut down on the sugar in recipes. Since it’s milk, it still adds some sweetness, and it also adds protein. If you don’t have any, you can take it out and add more sugar.
You can triple the recipe and bake in a 9×13 pan.