Mayim Bialik's Chocolate Fudge Cupcakes

by Rachael Ray Show Staff 9:00 AM, June 4, 2014

Aired June 4, 2014

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 
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.