• This recipe makes 48 mini cupcakes. By all means cut this recipe in half if you wish. But for a party, you might want to make the whole batch!
• Preheat the oven to 375 degrees.
• Heat the butter in a large skillet over medium heat (do NOT crank up the heat, the butter will splatter). Let the butter cook for about 10-15 minutes until it turns a golden brown color and smells nutty. Keep checking on the butter to ensure it doesn't burn. Take it off the heat to cool for a few minutes once it's done.
• While the butter is browning, add all the dry ingredients to a large bowl and whisk together until smooth and incorporated.
• Mix the egg whites and applesauce together. Add them to the dry ingredients and whisk until combined.
• Pour the browned butter slowly into the batter while whisking. Keep the butter solids in the pan.
• Line a mini cupcake pan with cupcake liners and with a small ice cream scoop or a Tbsp. measurer, fill the cupcake liners almost to the top. It's ok because the cakes will dome at the top and won't spill over.
• Chop a dark chocolate or semi-sweet chocolate bar into small pieces and top each chocolate cake with a piece.
• Bake the mini cupcakes for 7-9 minutes, or until the tops are set and they spring back when touched. DON'T OVERBAKE! It's better to remove them from the oven a minute early instead of a minute late.
• Let cool and serve immediately.

To Preserve:

• Wrap each cake in plastic wrap to cover completely or place all the cakes in a tightly sealed container and keep in the freezer for up to two weeks. Let thaw at room temperature and warm in a 250 degree oven for a few minutes. Serve warm or at room temperature.