Whole Grain Mini Cupcakes With Dark Chocolate Yogurt Glaze

• FOR THE CUPCAKES:
• 1 cup Barley Flour
• 1/2 cups Organic Sugar
• 1/4 cups Sucanat
• 1/3 cups Cocoa Powder
• 2 whole Large Eggs
• 1 teaspoon Vanilla
• 1/4 cups Whole Milk
• 1/2 cups Brewed Coffee, Cooled
• 1/2 cups Melted Coconut Oil Or Butter
• FOR THE GLAZE:
• 6 ounces, weight Dark Chocolate(can Be Chips)
• 1/4 cups Whole Milk Plain Yogurt

1. Preheat oven to 350 F. Add paper liners or lightly grease mini muffin tins. Recipe makes 30 mini cupcakes.
2. In a large bowl combine the dry ingredients (flour through cocoa powder). In another bowl whisk together egg, vanilla, milk, and coffee. Add egg mixture and melted oil or butter into the dry ingredients. Stir to combine. Batter will be thin.
3. Evenly pour batter into the prepared muffin tins. Bake 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
4. Melt chocolate in the microwave for 30 seconds at a time, stirring in between. Chocolate can also be melted in a double boiler. Once melted, stir in yogurt. Dip tops of cooled cupcakes into glaze.

barley flour, sugar, ubc, cocoa, eggs, vanilla, ubc, coffee, melted coconut oil, ubc

Taken from tastykitchen.com/recipes/desserts/whole-grain-mini-cupcakes-with-dark-chocolate-yogurt-glaze/ (may not work)