Molten Chocolate Cupcakes

You want the crazy-fattening dessert because you’re PMSing and craving chocolate; we’ve all been there. These Molten Chocolate Cupcakes will curve that craving in the healthiest way possible.


– 1 1/2 C oat flour (or wheat flour)
– 1/2 C unsweetened cocoa powder
– 1 tsp. baking powder
– 1/2 tsp. baking soda
– 1/8 tsp. salt
– 4 oz. silken tofu
– 3/4 C soy milk
– 3/4 C maple syrup
– 1/2 cup canola oil
– 2 tsp. vanilla extract
– 1/4 tsp. lemon juice
– Confectioner’s sugar for decoration
– 1 bar of dairy-free chocolate (or dairy-free chocolate chips)

Makes 6 servings


1. Sift first five dry ingredients (flour, cocoa powder, baking powder, baking soda and salt) together.
2. Blend wet ingredients (tofu, soy milk, maple syrup, canola oil, vanilla extract, and lemon juice) in blender.
3. Mix wet and dry ingredients in bowl with whisk, slowly add the chocolate chips.
4. Bake at 350 degrees for 35 to 45 minutes (when toothpick comes out clean) in greased, straight-edged muffin tins.
5. Dust with confectioner’s sugar.