Dark Chocolate Cupcakes with Spinach and Kale

Vegan Spinach Kale Chocolate Chip Dark Chocolate Cupcakes

1 1/2 cups all purposeflour (can be substituted with gf all purpose flour like better batter)

1 Tsp Baking Soda

1/2 Tsp White Distilled Vinegar

1/3 cup Canola Oil

1/4 cup Hersey’s Dark Chocolate cocoa

1 cup white sugar

1/2 Tsp idoized salt

1/2 Tsp Pure Vanilla Extract

1 cup water

1/4 cup finely minced or pureed spinach and kale (for me it was the leftover pulp from my juicer that I popped in my food processor to make it as fine as possible)

1/4 cup Enjoy Life Dairy free, soy free, nut free semisweet small chocolate chips

 

Preheat oven to 350 degrees. In a large bowl mix flour, baking soda, salt, cocoa, and sugar and blend well. Add in your water, oil, vanilla, and Vinegar and blend well. Mix in your spinach kale then fold in your chocolate chips.  Pour into a prelined 12 cupcake baking pan. Pour them 3/4 full in each cup. Bake in the oven at 350 degrees for 15 mins. Let cool completely then ice them with frosting..