YES: gluten free, dairy free & nut free!
YES: rich, moist & decadent!
YES: not overly sweet, so they can handle the sweetest frosting!
1 cup room temp butter(we used earth balance )
1/4 cup brown sugar
3/4 cup white sugar
1/2 cup milk(we used oat)
1 TBSP vanilla
1 1/2 cup Muffin & More Mix
1/4 tsp salt
1 tsp baking powder
Preheat oven to 325.
Cream butter, brown sugar and white sugar.
Add eggs, milk of choice and vanilla. Beat well.
In a separate bowl add Josie’s Best Muffin & More, salt and baking powder.
Add the dry ingredients to the wet ingredients and mix until incorporated.
Scoop out 1 cup of batter into a separate bowl.
To that batter you just scooped, add:
2 TBSP of dark chocolate coco powder ( we used momo coco)
2 TBSP white sugar
1/4 cup water
Line cupcake tins and fill about 1/2 way with vanilla and another 1/4 of the way with chocolate batter. Cook for 30 mins.
These will appear a little soft on top when they are done but a toothpick inserted the inside should come out clean.
Makes 1 dozen average size cupcakes, enjoy!