Chocolate Mocha Mini Cakes

Name: Chocolate Mocha Mini Cakes
Ingredients: 6 ounces, weight Chobani Chocolate Coffee Greek Yogurt; 1/2 cups Unsweetened Applesauce; 1/2 cups Granulated Sugar; 3 whole Egg Whites; 1 Tablespoon Vanilla Extract; 1 Tablespoon Espresso Powder; 1 Tablespoon Water; 2 Tablespoons Canola Oil; 1 cup Whole Wheat Pastry Flour; 1/2 cups Unsweetened Cocoa Powder; 1/2 teaspoons Baking Powder; 2 teaspoons Baking Soda; 1/2 teaspoons Salt; 3 whole Squares Ghirardelli Dark Chocolate (from The Bar), Chopped

14 ingredients

5 steps

Ingredients

6 ounces, weight Chobani Chocolate Coffee Greek Yogurt
1/2 cups Unsweetened Applesauce
1/2 cups Granulated Sugar
3 whole Egg Whites
1 Tablespoon Vanilla Extract
1 Tablespoon Espresso Powder
1 Tablespoon Water
2 Tablespoons Canola Oil
1 cup Whole Wheat Pastry Flour
1/2 cups Unsweetened Cocoa Powder
1/2 teaspoons Baking Powder
2 teaspoons Baking Soda
1/2 teaspoons Salt
3 whole Squares Ghirardelli Dark Chocolate (from The Bar), Chopped

Directions

1

Preheat oven to 350°F. Add paper muffin cups to a muffin tin or spray a muffin tin with cooking spray; set aside.
2

In a medium bowl, mix yogurt, applesauce and sugar until combined. Add eggs, vanilla extract, espresso powder, water and canola oil; combine until blended.
3

In a separate bowl, add flour, cocoa powder, baking powder, baking soda sand salt. Mix together.
4

Add flour mixture to yogurt mixture and mix until combined. Fold in chocolate.
5

Scoop batter into prepared baking cups. Bake for 15-20 minutes. Insert a toothpick; if it comes out clean, muffins are done.