Chocolate Fudge Cupcakes

By Hklbrries

Ingredients

• 12 paper baking cups
• 1/2 tablespoon plus 1/3 cup vegetable oil, divided
• 1 cup vanilla soymilk
• 1 teaspoon apple cider vinegar
• 2 cups SmartBran organic cereal
• 3/4 cup unbleached white flour
• 1/2 cup unsweetened cocoa powder
• 2 tsp instant espresso powder (optional)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup chocolate chips, divided
• 1/2 cup light brown sugar
• 12 walnut halves

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 F. Coat baking cups with 1/2 tablespoon oil and place in a muffin pan.

Combine soymilk and vinegar; set aside to curdle. Grind cereal into flour in a food processor.

In a large bowl, blend ground cereal, flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Stir in 1/2 cup chocolate chips.

In another bowl, beat sugar and 1/3 cup oil for 2 minutes. Beat in soy milk-vinegar mixture. Fold into the dry ingredients.

Pour batter into prepared cups. Top with remaining chocolate chips.

Bake for 10 minutes. Rotate the pan and bake for 8 to 10 minutes.

Transfer cupcakes to a rack. Spread melted chips to coat cupcakes. Top with walnuts. Let cool to room temperature.