Chocolate Frosted Cupcakes

 ⁶ “Be strong and courageous, because you will lead these people to inherit the land I swore to their forefathers to give them. ⁷Be strong and very courageous. Be careful to obey all the law my servant Moses gave you; do not turn from it to the right or to the left, that you may be successful wherever you go. ⁸ Do not let this Book of the Law depart from your mouth; meditate on it day and night, so that you may be careful to do everything written in it. Then you will be prosperous and successful. ⁹ Have I not commanded you? Be strong and courageous. Do not be terrified; do not be discouraged, for the LORD your God will be with you wherever you go.Josh 1


Ingredients:


1 egg
5 oz butter softened
1 tsp vanilla
1 cup powdered evaporated cane juice
1 cup whole wheat flour
2 tsp baking soda
 1/2 tsp salt

1/2 cup naturally sweetened chocolate chips

2 tbsp colorful sprinkles (naturally sweetened preferable)

Frosting

2 tbsp Neufchatel cheese softened

2 tbsp butter softened

3/4 cup powdered evaporated cane juice

1 tsp vanilla

1/4 cup cocoa powder

Directions:


1. mix the egg, vanilla, butter, and sugar
2. stir in the flour, baking soda, salt, chocolate chips, and sprinkles

3. drop by heaping tbsp-fuls into a lined muffin tray (divide equally in 12 cups)

4. bake for ~ 30 min at 350 degrees F, let cool

5. blend together frosting ingredients and frost cupcakes