Healthy Cupcake Recipe

Preheat oven to 350F/180C and line a muffin tin with paper liners.

Melt the butter and chocolate chips together. I did this in the microwave oven, first for 15 seconds, stirred it once and heated it again for 20 seconds. Microwave oven times may differ so use caution while melting the mixture.

Remove from heat and let it cool for sometime.

In another bowl, stir together the pureed prune, vanilla, purple puree, sugar and 1 tablespoon water.

Combine this purple mixture with the melted and cooled chocolate mixture.

In another mixing bowl, stir together the dry ingredients and 1/2 teaspoon baking soda. Add this to the chocolate mixture and blend thoroughly.

Scoop out the dough and fill it in the muffin cups almost to the top. (I used an ice cream scoop, which measures 3 tablespoons)

Bake 23 to 25 minutes, until a toothpick inserted in the center comes out clean. Mine was done exactly at 23 minutes, but anyway I baked it for another 1 minute, just to be sure.

Cool the cupcakes on a wire rack before frosting. Frosting is optional, you may simply dust it with some powdered sugar or leave it plain.