Cupcakes are great. They’re easy to make, portable, and take the formality out of cake. It doesn’t matter whether you serve them out of a plastic container or off a silver platter – your guests will love them. Recipe from How it All Vegan, courtesy of Arsenal Pulp Press.
Preheat oven to 375°F.
In a small saucepan, whisk together the molasses, 1/2 cup of the milk, and the chips. Cook on medium heat until chips have melted, stirring constantly with a spoon.
Add the oil, vanilla, cornstarch and stir until well mixed. Remove from heat and set aside.
In a medium bowl, sift the flour and baking soda together. Add the remaining milk and the chocolate mixture and stir. Spoon into cupcake paper liners and bake for 15-20 minutes. Test with a knife to see if done. Once cooled, you can frost with icing.