Healthy Reese’s Cupcakes [Chocolate Cupcakes with Peanut Butter Filling and Chocolate Peanut Butter Frosting]

Ingredients

• Cupcakes: 
• 120g (1 cup) Oat Flour 
• 68g (1/2 cup) Sweet White Sorghum Flour 
• 29g (1/3 cup) Regular Cocoa Powder (unsweetened)
• 1 tsp Baking Soda
• 1 tsp Xanthan Gum
• 1/4 tsp Salt
• 1 cup Unsweetened Vanilla Almond Milk (or "milk" of choice)
• 77g (5 tbs) Unsweetened Applesauce
• 2 tsp Vanilla Extract
• 2 tsp Stevia Extract
• 1 tbs Apple Cider Vinegar
• Filling and Frosting: 
• 150g (1+1/4 cups) Peanut Flour
• 10 packets Truvia 
• ~3/4 cup Unsweetened Vanilla Almond Milk (or "milk" of choice)
• 2 tbs Dutch Process Cocoa Powder

Instructions

1. For the Cupcakes: 
2. Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with 9 parchment paper liners (I used paper, but because these cupcakes are low fat the paper sticks!)
3. In a small bowl, whisk together the oat flour, sorghum flour, cocoa, baking soda, xanthan gum and salt.
4. In a large bowl, whisk together the almond milk, applesauce, vanilla and stevia extract.
5. Whisk the vinegar into the wet ingredients, then slowly whisk in the dry ingredients (batter will be thick)
6. Scoop the batter into the cupcake liners and spread lightly to flatten. Bake for 19 minutes, or until the cupcakes spring back when tapped.
7. Transfer cupcakes to a wire cooling rack and let cool completely.
8. For the Filling and Frosting: 
9. In a large bowl, whisk together the peanut flour and truvia.
10. Whisk in the soy milk.
11. Scoop about a quarter of this mixture into a piping bag with tip of choice and fill the cupcakes.
12. Add the cocoa powder to the rest of the filling and stir until fully incorporated.
13. Scoop this into the piping bag and frost the cupcakes.