Charming Chocolate Cupcakes

READY IN: 40mins
Recipe by mielhollinger

Cupcakes are great. They're easy to make, portable, and take the formality out of cake. It doesn't matter whether you serve them out of a plastic container or off a silver plate-- your guests will love them. (This recipe is from the cookbook "How It All Vegan.")

Top Review by Jenny Gray

My daughter has egg and milk allergies so I've had a hard time finding treats for her to eat. This recipe is really wonderful--very close to an old fashioned chocolate cake. I made a few substitutions: 1c. cocoa and 1-3/4c. sugar instead of the chips, 1teas. baking powder instead of the cornstarch, and a pinch of salt. Thank you!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. In a small saucepan, whisk together the molasses, 1/2 cup of the milk, and the chips.
  3. Cook on medium heat until chips have melted, stirring constantly with a spoon.
  4. Add the oil, vanilla, cornstarch, and stir well until mixed.
  5. Remove from heat and set aside.
  6. In a medium bowl, sift the flour and baking soda together.
  7. Add the remaining milk and the chocolate mixture and stir.
  8. Spoon into cupcake paper liners and bake for 15-20 minutes.
  9. Test with a knife to see if done.
  10. Once cooled, you can frost with icing.

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