Bethenny's molten chocolate cupcakes

Ingredients

• 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)

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Preparation

• 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.