Chocolate Mayonnaise Cupcakes

Tip: click step to get into cook mode

½ cup spelt or all-purpose flour (65g) (Arrowhead Mills gf also works.)

3 tbsp cocoa powder (15g) (not Dutch)

¼ tsp baking soda

¼ tsp salt

½ cup xylitol or sugar of choice (90g)

¼ cup mayo-style spread, such as Vegenaise (See above paragraph for other brands that work.) (58g)

1 ½ tsp pure vanilla extract

⅓ cup plus 1 tbsp water (95g)

Preheat oven to 350 F and place 6 cupcake liners inside a muffin pan.
In a large bowl, combine first five ingredients and sift very well.
In a separate bowl, combine remaining three ingredients and whisk until the mayo is completely smooth.
Now pour wet into dry and stir until just combined.
Immediately divide among the cupcake liners—it won’t seem like a lot of filling, but these cupcakes rise a lot!
Bake for 21 minutes, then let sit for 15 minutes before removing from the pan.
Store in the fridge.