Egg Free Chocolate Cupcakes

Egg-Free Chocolate Cupcakes

Egg-Free Chocolate Cupcakes

45 minutes

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Details
  • Serving Size:   24
  • Gluten-Free:   True
  • Weight Watchers:   9 Points
Cuisine
  • American
  • dessert
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Ingredients
  • 1/2 teaspoon baking soda
  • 1/4 cup butter
  • 1 cup cocoa powder
  • 4 teaspoons honey
  • 1/2 cup milk (more or less)
  • 4 cups powdered sugar, sifted
  • Salt
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup sugar
  • 2 teaspoons vanilla extract
Instructions

To make the cupcakes:Preheat oven to 325 F degrees. Line two muffin pans with baking cups. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture.

Mix until combined. Fold in the semi-sweet chocolate chips.

Pour in the batter into the lined muffin pan to 2/3 full.

Bake for 20 to 25 or until a toothpick inserted in the center of the cupcake comes out clean.

Let cool completely before decorating.To make the frosting:Start out with 1/3 cup of milk and add more milk to your desired consistency

In a large mixing bowl, sift together powdered sugar and cocoa powder.

Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.

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