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Mayim Bialik's Chocolate Fudge Cupcakes

Originally aired

INGREDIENTS
  • Chocolate Cake:
  • 3 cups all-purpose flour
  • 2 cups sugar 
  • 6 tablespoons natural unsweetened cocoa powder 
  • 1 teaspoon salt 
  • 2 teaspoons baking soda 
  • 2 cups warm water 
  • 3/4 cup vegetable oil 
  • 1 tablespoon white vinegar 
  • 2 teaspoons vanilla extract 
  • Chocolate Frosting:
  • 1 10-ounce package vegan chocolate chips 
  • 1 12.3-ounce package silken extra-firm tofu 
  • 3 tablespoons maple syrup or agave nectar 
PREPARATION

Preheat the oven to 350ºF. Sift flour, sugar, cocoa powder, salt, and baking soda together into a bowl. 
Add warm water, oil, vinegar, and vanilla. Beat until smooth, 2 to 3 minutes. 
Line a muffin tin with 24 liners. Divide batter evenly among the liners. Bake for 20-30 minutes, until a toothpick inserted into the center comes out almost clean (with a few moist crumbs attached). Let cool in the pan and remove from pan. 
To make the frosting: In the top of a double boiler, or in a medium stainless-steel bowl set over a pot of gently simmering water, melt the chocolate until smooth. Place the tofu and maple syrup in a blender and add the melted chocolate. Blend until mixed. Cover and refrigerate overnight. Spread on top of the cake, using the back of a spoon or a cake froster. 

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