Raspberry Truffle Brownie Cupcakes
Adapted from The Girl Who Ate Everything Brownie layer 1/4 c. Unsalted butter, melted 1/3 c. Unsweetened applesauce 2/3 c. Sugar 2 Eggs 1 tsp Vanilla extract 1/2 c. All purpose flour 1/3 c. Unsweetened cocoa powder 1/4 tsp Salt Raspberry truffle layer 1 c. Semi-sweet chocolate chips 1 pkg (250g) Cream cheese, room temperature 1/3 c. Seedless raspberry jam (or strawberry jam) White chocolate topping 3 oz White chocolate 2 tsp Butter Preheat the oven to 350°F. Whisk together the melted butter, applesauce and sugar. Beat in one egg at a time and mix well. Add vanilla. Combine flour, cocoa and salt in a separate bowl. Add to butter mixture and whisk until just combined. Divide the brownie batter into 12 muffin cups lined with paper cups (fill ~ 1/3 of the cups). Bake for 10-12 min. Insert a toothpick to check for doneness; there should be little clumps on the toothpick. Do not overbake. Set brownies aside to cool. While the brownies are baking and cooli