Double Chocolate "PupCakes"!!

These AMAZING muffins/cupcakes are kinda special to me, because they were the FIRST baking exprience my daughter and I had together, and she couldn't wait to try the "pupcakes" she made. The best part, they are healthy and she thought they were DELICIOUS, moist, and decadent. The whole family loves them, and I don't feel the least bit quilty making them time and time again!! :)

Double Chocolate Cupcakes

Ingredients:

1 3/4 Cup Oats
3 Egg Whites
3/4 Cup Saco Premium Cocoa
1/2 Cup Unsweetened Applesauce
1 Tsp. Pure Vanilla extract
1/2 Cup FAGE Total 0% Plain Greek Yogurt
1/2 Tsp. Cream of Tartar (or 1-1/2 Tbsp. vinegar)
1-1/2 Tsp. Baking Powder
1-1/2 Tsp. Baking Soda
1/4 Tsp. Salt
1 Cup Hot Water
1/4 cup + 2 tbs Stevia In The Raw
1/2 Cup Semi-Sweet Chocolate Chips (or use white chocolate or peanut butter chips)
I've use a little mint extract to make chocolate mint cupcakes and they were divine!

Directions:

Preheat oven to 350 degrees.
Line (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
Place mixture in a bowl and gently stir in the chocolate chips
Scoop mixture into prepared muffin pans.
Bake the cupcakes for 15-20 minutes or untill a toothpick comes out clean!! I find 12 minutes is perfect!! I like them a little gooey :)
Cool muffins before removing from pan.