Egg-Free Chocolate Cupcakes

Name: Egg-Free Chocolate Cupcakes
Ingredients: 3 cups all-purpose flour; 2 1/2 cups sugar; 1 cup cocoa powder; 2 teaspoons baking soda; 1 teaspoon salt; 2 cups whole milk; 1 cup butter melted; 4 teaspoons honey; 2 teaspoons vanilla extract; 1/2 cup semi-sweet chocolate morsels; 4 cups powdered sugar sifted; 1 cup cocoa powder; 1/2 cup butter softened to room temperature; 1/2 cup whole milk; 1 teaspoon vanilla extract

15 ingredients

2 steps

Ingredients

3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups whole milk
1 cup butter melted
4 teaspoons honey
2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate morsels
4 cups powdered sugar sifted
1 cup cocoa powder
1/2 cup butter softened to room temperature
1/2 cup whole milk
1 teaspoon vanilla extract

Directions

1

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 20 to 25 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before decorating.
2

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.