These cupcakes turned out DIVINE! Not too dense, just enough chocolate and the tartness of the strawberries balanced everything out. This recipe makes roughly 24 cupcakes, and is super easy to scale down. 🙂
For the Cupcakes
3 Cups All Purpose Flour
2 Cups Sugar
1/2 Cup Cocoa Powder
2 tsp. Baking Soda
1 tsp. Sea Salt
2/3 Cup Unsweetened Apple Sauce
2 Tbsp. White Vinegar
2 tsp. Vanilla Extract
2 Cups Ice Cold Water
1/2 Cup Carob Chips (or baking chocolate)
Preheat oven to 350F, and line two 12-count cupcake pans with liners. In a large bowl whisk together flour, sugar, cocoa, baking soda, and sea salt. In a medium bowl mix together apple sauce, vinegar, vanilla extract, and water. Then, mix the wet ingredients into the dry slowly (use a whisk for best results), and when it is mixed thoroughly add in carob chips. Pour batter into each liner until it is about 2/3 to 3/4 full, then bake in oven for approx. 15-20 minutes (18 always works great for me).
For the Frosting (this is a rough recipe, you may need to alter it)
1 Cup Earth Balance margarine (softened)
3 Cups Powdered sugar
1/2-2/3 Cup Mashed Strawberries
1 tsp. Vanilla Extract
1 1/2 Tbsp. Fresh Lemon Juice
Whip margarine with mixer, then add in powdered sugar 1/2 cup at a time so make a thick frosting base. Add in remaining ingredients and mix thoroughly. The frosting will not look perfect, so base what yours will be off of taste and texture. You may need to add more sugar, or strawberries, etc.
After the cupcakes are out of the oven and cooled top them with the frosting and half-slices of strawberry with the leaves still on for some color. Enjoy!