Prepare the Flax Egg:

• In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir and let it sit for about 5-10 minutes until it forms a gel-like consistency.

Mix Dry Ingredients:

• In a large bowl, whisk together the spelt flour, coconut sugar, cacao powder, baking powder, baking soda, and sea salt.

Combine Wet Ingredients:

• In a separate bowl, mix the plant-based milk, apple cider vinegar, vanilla extract, Sunbutter, maple syrup, applesauce, and the prepared flax egg. Stir until smooth.

Combine Wet & Dry:

• Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the mini chocolate chips.

Bake the Cupcakes:

• Preheat the oven to 350°F (175°C). Line a cupcake pan with liners and fill each about ¾ of the way with batter. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.

For the Chocolate Mousse Frosting:

Melt the Chocolate:

• Scoop the solid part of the coconut cream (discard the liquid or save it for smoothies) into a double boiler. Add the chocolate and Sunbutter No Sugar Added Sunflower Seed Butter.
• Cook until all the ingredients have melted together.

Combine the Ingredients:

• Once melted, remove from heat and add the remaining ingredients, and mix until combined. Place the bowl in the fridge to chill for 2 hours.

Whip the Mixture:

• Once the mixture has cooled, whip it with an electric mixture until it becomes a fluffy mousse.

Frost the Cupcakes:

• Once the cupcakes have cooled, generously frost each one with the chocolate mousse frosting and chocolate shavings.