Recipe
Dessert
Heavenly Chocolate Cupcakes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. molasses | ||
| ½ c. soy milk | ||
| 2 c. non-dairy dark chocolate or carob chips | ||
| 6 tbsp. soy margarine | ||
| 1 tsp. vanilla extract | ||
| 4 tbsp. cornstarch | ||
| 2 c. unbleached white flour | ||
| 1 tsp. baking soda | ||
| ½ c. soy milk | ||
| ¾ c. chopped walnuts, optional |
Directions
- Preheat oven to 375 degrees.
- Combine molasses, 1/2 cup soy milk and chips in a small saucepan. Heat on low heat, stirring occasionally, until chips melt. Remove pan from heat and add margarine, stirring until it softens.
- Add vanilla and cornstarch and stir. Add flour, baking soda and 1/2 cup soy milk. Add nuts. Mix ingredients well.
- Lightly oil 18 muffin cups. Divide the batter among them, filling each cup about half full.
- Bake at 375 degrees for 20 minutes.
- Cool cupcakes before removing from tins.
Nutrition facts
Servings
231 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Sodium: 119mg
- Total Carbohydrates: 34g
- Protein: 3g
Recipe Source:
Simply Vegan.