Mocha-Chocolate Chip Brownie Cupcakes ~ quick, easy and egg-free

The other day I was in the mood for some cupcakes, and since my favorite cupcake shop was already closed for the day, I decided to make a quick batch at home.  They aren't fancy like SugarBean's, but we enjoyed them all the same.  I tried to 'healthy' them up a bit, so I replaced 1/2 the flour with whole wheat pastry flour; replaced 1/2 the oil with applesauce; and cut back on the salt.   J thought they tasted like a brownie, so I'm calling them ~ Mocha-Chocolate Chip Brownie Cupcakes.  I modified this chocolate cake recipe that I posted about last year, giving it more of a mocha spin in the batter as well as the icing. I decided to add some chocolate chips to the batter, for an extra little hit of chocolate.  (look at me, getting all fancy!)

Quick and easy, as well as egg-free ~ Booyah!  If you use a vegan 'butter' in place of the regular butter, than it will be dairy-free as well.  I think they are best enjoyed cold and (to me) they taste better after the first day, that way the flavors and texture really set-up nicely.  Enjoy!

Mocha-Chocolate Chip Brownie Cupcakes ~ egg free 
makes 12 cupcakes

Ingredients

• 3/4 cup all purpose flour
• 3/4 cup whole wheat pastry flour* *(or skip the whole wheat pastry flour & use all regular flour, if you like)
• 1 cup sugar
• 3 Tbsp unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup cold water
• 3 Tbsp canola or vegetable oil
• 3 Tbsp unsweetened applesauce
• 1 1/2 Tbsp instant coffee, dissolved in 1 Tbsp warm water 
• 1 Tbsp white or cider vinegar
• 1 tsp vanilla extract
• 1/3 cup chocolate chips or carob chips  

Directions

Preheat oven to 350 degrees.  Line muffin tin with paper cupcake/muffin liners.  In a large bowl sift the first 7 dry ingredients (flours - salt) together.  Add all the liquid ingredients and stir until blended.  Fold in the chocolate/carob chips. Divide the batter between the 12 cupcakes liners and bake for approx. 15-20 minutes, or until they're done. (timing really depends on how full they are, mine were quite full & closer to 20 minutes)  Remove cupcakes to cooling rack.  Let cool completely, then frost.

Mocha Frosting

• 1 1/2 cups powdered sugar
• 2 Tbsp unsweetened cocoa powder
• 3 Tbsp unsalted butter, softened
• pinch of salt
• 1 Tbsp instant coffee, dissolved in 2 Tbsp water

Directions

In a medium bowl sift the dry ingredients together.  Add butter and mix until well blended. (it will be very dry)  Add the coffee and mix well. (now it looks right!)  Spread over the the cooled cupcakes.  These taste best when completely cooled or chilled.  Store in fridge.  I think they get even better the next day(s).