Cranberry and Chocolate Cupcakes
1 1/2 cup cranberries + a few more for topping
1/2 cup packed pitted medjool dates
2 tbsp water
1 box Simple Mills Chocolate Muffin and Cake Mix
1/2 cup water
3 flax eggs (3 tbsp ground flax seeds +7 tbsp water, mix and let sit for 5 minutes)
1/3 cup Simple Mills Chocolate Frosting
ADD cranberries, dates and water to a small saucepan and heat over medium heat for 5 minutes or until the cranberries pop open and start releasing their juice.
REMOVE from heat and let cool for 10 minutes.
PUREE in a blender or using an immersion blender. Set aside.
PREHEAT oven to 350ºF and line a muffin tray with cupcake liners.
ADD Simple Mills mix, water and flax eggs to a large bowl and mix until homogeneous.
DROP 1 tablespoon of batter in each prepared muffin cup. Top with 1 teaspoon of the cranberry and date jam. Finally, cover the jam with another tablespoon of batter.
BAKE for 15-20 minutes or until a toothpick comes out clean.
MELT frosting in the microwave. Dip each muffin top into the melted frosting. Garnish with a couple of fresh cranberries and chocolate shavings.