Molten Chocolate CupCakes (Vegan)
- Number of Servings: 10
Ingredients
Molten Fudge ingredients:2/3 Enjoy Life GF Semisweet Chocolate Chips2 Tbs Cornstarch or Arrowroot1/4 cup Almond Milk or any non-dairy milkCake/Cupcake ingredients:1.5 cups (188 g) unbleached all-purpose flour3/4 c (150g) cane granulated sugar1/2 ts salt1 ts Baking Soda1/4 c (30g) unsweetened cocoa powder1 1/2 ts vanilla extract1/3 c (80ml) corn or canola oil1 Tbs (15 ml) white distilled vinegar1 c (235 ml) cold water
Preheat oven to 350 degrees. Lightly oil a 12 cup muffin tin or use paper liners.
Make the Molten Fudge:
In a double boiler (I use a stainless steel mixing bowl over a 1 1/2 qt saucepan) wisk all ingredients over medium high heat til smooth and hot. Put bowl into pan of ice. Wisk fudge until completely cool and very thick. Set aside.
Cake mixture:
Combine flour, sugar, salt, baking soda, & cocoa powder in mixing bowl. In separate bowl, combine vanilla, oil, vinegar and water. Add to dry ingredients. Mix just until combined. Do not overmix.
Fill each muffin tin with a little bit of batter to cover bottom, about 1/3 full. Add some molten fudge to the center of each tin. Cover fudge in each tin with remaining batter.
Make sure fudge doesn't touch edges, and make sure it is covered completely with batter.
Bake for 15 to 20 minutes. Cool slightly, eat warm. Reheat cooled leftovers in microwave for a few seconds. Enjoy!
Makes 10-11 cupcakes.
Number of Servings: 10
Recipe submitted by SparkPeople user INTERPRETER2.
Make the Molten Fudge:
In a double boiler (I use a stainless steel mixing bowl over a 1 1/2 qt saucepan) wisk all ingredients over medium high heat til smooth and hot. Put bowl into pan of ice. Wisk fudge until completely cool and very thick. Set aside.
Cake mixture:
Combine flour, sugar, salt, baking soda, & cocoa powder in mixing bowl. In separate bowl, combine vanilla, oil, vinegar and water. Add to dry ingredients. Mix just until combined. Do not overmix.
Fill each muffin tin with a little bit of batter to cover bottom, about 1/3 full. Add some molten fudge to the center of each tin. Cover fudge in each tin with remaining batter.
Make sure fudge doesn't touch edges, and make sure it is covered completely with batter.
Bake for 15 to 20 minutes. Cool slightly, eat warm. Reheat cooled leftovers in microwave for a few seconds. Enjoy!
Makes 10-11 cupcakes.
Number of Servings: 10
Recipe submitted by SparkPeople user INTERPRETER2.
Nutritional Info Amount Per Serving
- Calories: 257.2
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 248.8 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 1.9 g
- Protein: 2.9 g
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