Bethenny's molten chocolate cupcakes

  • Bethenny's Molten Chocolate Cupcakes
  • Bethenny's Molten Chocolate Cupcakes, Photo 2
  • Bethenny's Molten Chocolate Cupcakes, Photo 3
Recipe type:
Number of serving:
6 servings
15 min
Cook time:
40 min
Ready in:
55 min
Very Easy


- 1 1/2 cup oat flour (or wheat flour)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon. baking powder
- 1/2 teaspoon. baking soda
- 1/8 teaspoon. salt
- 4 ounces silken tofu
- 3/4 cups soy milk
- 3/4 cups maple syrup
- 1/2 cup canola oil
- 2 teaspoons. vanilla extract
- 1/4 teaspoon. lemon juice
- Confectioners sugar for decoration
- 1 bar of dairy-free chocolate (or dairy-free chocolate chips)


Step 1

Sift first five dry ingredients (flour, cocoa powder, baking powder, baking soda and salt) together.

Step 2

Blend wet ingredients (tofu, soy milk, maple syrup, canola oil, vanilla extract, and lemon juice) in blender.

Step 3

Mix wet and dry ingredients with whisk in bowl, and slowly add the chocolate chips.

Step 4

Bake at 350 degrees for 35 to 45 minutes (when toothpick comes out clean) in greased, straight-edged muffin tins.

Step 5

Dust with confectioner's sugar.

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