Chocolate Cupcakes using Plum Sauce as a Butter Substitute

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Earlier this week, I wrote a post on canning plum sauce tobe used as a butter or oil substitute in chocolate baked goods. Now I am goingto show you one recipe that I actually used the plum sauce to replace butter.I made some chocolate cupcakes using Smitten Kitchen’s everyday chocolate cakerecipe because it is a wonderful tried and true recipe that only requires onebowl and uses buttermilk. I love buttermilk in my chocolate cake. I find thatbuttermilk adds a nice complexity to chocolate cake so it is not overwhelminglysweet.
The cupcakes came out perfect. You could not taste the plum saucein the cupcakes. No one at the party noticed that there were plums in thecupcakes. In fact, several people ate multiple cupcakes while at the party, soI know they were excellent. I changed around the oven temperature settings and bakingtime to accommodate cupcakes better.

Ingredients from Smitten Kitchen (makes 13 muffins)

• ½ cup plum sauce
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 large egg, room temperature
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 ½ cups all purpose flour
• ¾ cup cocoa powder
• ½ tsp baking soda
• ¼ tsp salt

Directions
1.      Preheat the oven to 450 degrees F.2.      Grease a muffin pan or add paper baking liners. 3.      Mix plum sauce, sugar, egg, buttermilk, vanilla,flour, cocoa, baking soda, and salt in a large bowl. 4.      Ladle the cupcake batter in the muffin tinfilling each compartment ¾ of the way full.5.      Bake the cupcakes for 5 minutes. 6.      Turn down the temperature of the oven to 375then bake another 15 minutes or until a toothpick inserted in the middle of thecupcake comes out clean.7.      Allow the cupcakes to cool for 3-5 minutesbefore removing from the pan.8.      Frost the cupcakes after the cupcakes are fullycool.