Preheat oven to 350º F. Line 2 12-cup cupcake pans with cupcake liners.
Sift the dry ingredients together: flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Use a whisk to whip the egg whites to a stiff peek (like a meringue) and set aside.
Whip the egg yolk until pale in color and fluffy. Add the butter and whip together.
Add the yogurt, milk, apple cider vinegar and the vanilla.
Place the water and dates into a small pot and bring to a boil. Place into the food processor and puree until smooth. Add this mixture to the milk and egg mixture and whip together.
Pour in 1/3 of the flour mixture and beat in gently, beat in another 1/3, and finally add the remaining 1/3 and beat in.
Fold in the whipped egg whites.
Fill the cupcake liners 3/4 of the way full of the batter.
Bake about 20 minutes or until a toothpick comes out clean. Allow to cool completely.
FROSTING:
Add the dates and water to a food processor and blend until smooth.
Melt the chocolate in the microwave or in a heatproof bowl over a saucepan of simmering water stirring often.
Add the melted chocolate, heavy cream, and vanilla into the food processor with the dates and pulse a few times until well mixed and thickened.
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