Charming Chocolate Cupcakes

Total Time
40mins
Prep 20 mins
Cook 20 mins

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.")

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.
Most Helpful

5 5

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!

3 5

Made these tonight because my daughter request chocolate cupcakes for her birthday - I loved their healthier ingredients but they were really crumbly. Taste was good though

5 5

A fantastic vegan recipe. I followed it to the letter and it made *12* big cupcakes, not 6. The caps were big and crunchy kind of like a cookie and the insides were moist and light. Tell all your vegan friends.