Happy National Chocolate Cupcake Day! What a great way to start off the week. Of course, I couldn't pass up a day without eating chocolate and the same goes for my son, the chocoholic in training. So on this extra special day, I'm sharing his favorite egg-free chocolate cupcakes. These cupcakes are studded with semi-sweet chocolate chips and topped with a creamy chocolate buttercream frosting. They're so rich and decadent, you wouldn't even believe they're egg-free once you sink your teeth into them.
Egg-free Chocolate Cupcakes
Makes about 2 dozen cupcakes
Allergy note: contains wheat and dairy ingredients
3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups whole milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips
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 25 to 30 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before decorating.
Chocolate Buttercream Frosting
makes about 2 1/2 cups frosting
Allergy note: contains dairy ingredients
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/3-1/2 cup whole milk*
1 tsp. vanilla extract
*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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