Bethenny's molten chocolate cupcakes

6 servings
15 min
40 min
Very Easy


Number of serving: 6
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)


  • Sift first five dry ingredients (flour, cocoa powder, baking powder, baking soda and salt) together.
  • Blend wet ingredients (tofu, soy milk, maple syrup, canola oil, vanilla extract, and lemon juice) in blender.
  • Mix wet and dry ingredients with whisk in bowl, and slowly add the chocolate chips.
  • Bake at 350 degrees for 35 to 45 minutes (when toothpick comes out clean) in greased, straight-edged muffin tins.
  • Dust with confectioner's sugar.


Bethenny's Molten Chocolate Cupcakes, photo 1Bethenny's Molten Chocolate Cupcakes, photo 2Bethenny's Molten Chocolate Cupcakes, photo 3


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