Chocolate Souffle Cupcakes with White Chocolate Mint Cream

Mini Chocolate Cinnamon Buns
2-1⁄4 cups Whole Wheat Pastry flour (If you don’t follow a clean/whole foods diet, all purpose flour can be used)
2 tablespoons organic sugar or coconut palm sugar
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 cup low fat buttermilk
5 tablespoons Earth Balance Vegan Buttery Sticks, melted & divided (Unsalted butter can be substituted)
1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, divided in half
1⁄4 cup organic light brown sugar (make your own Organic Brown Sugar)
1⁄2 teaspoon ground cinnamon
4 ounces low fat cream cheese, softened
2 tablespoons organic confectioners’ sugar (make your own Organic Confectioner’s Sugar)

Homemade Organic Brown Sugar
1 cup organic sugar to 1 tablespoon black strap organic molasses for light brown sugar.
1 cup organic sugar to 1/4 cup black strap organic molasses for dark brown sugar.

Mix together well. You might need to adjust the amount of molasses based on your own preference.

Homemade Organic Confectioner's Sugar
1 cup organic sugar (I have not tried this with coconut palm sugar yet, but I don’t see why it wouldn’t work as long as you don’t mind it brown in color)
1 tablespoon cornstarch

Blend this in a food processor or high powered blender such as a Vitamix until powdered.

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