Molten Chocolate CupCakes (Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Molten Chocolate CupCakes (Vegan) calories by ingredient
Introduction
The cake part is from "The Joy of Vegan Baking", but I added the molten center, and it's absolutely fantastic!I just wish the calories were lower so I could eat more of these!
You can do a batch and a half of the molten fudge center to add even more fudginess, but I needed to cut down on the calories in each. Enjoy!
The cake part is from "The Joy of Vegan Baking", but I added the molten center, and it's absolutely fantastic!
I just wish the calories were lower so I could eat more of these!
You can do a batch and a half of the molten fudge center to add even more fudginess, but I needed to cut down on the calories in each. Enjoy!
Number of Servings: 10
Ingredients
-
Molten Fudge ingredients:
2/3 Enjoy Life GF Semisweet Chocolate Chips
2 Tbs Cornstarch or Arrowroot
1/4 cup Almond Milk or any non-dairy milk
Cake/Cupcake ingredients:
1.5 cups (188 g) unbleached all-purpose flour
3/4 c (150g) cane granulated sugar
1/2 ts salt
1 ts Baking Soda
1/4 c (30g) unsweetened cocoa powder
1 1/2 ts vanilla extract
1/3 c (80ml) corn or canola oil
1 Tbs (15 ml) white distilled vinegar
1 c (235 ml) cold water
Directions
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.