DEATH BY TRIPLE CHOCOLATE CUPCAKES
by Cybele Pascal - author of The Whole Foods Allergy Cookbook

Chocolate chocolate chip cupcakes with chocolate fudge frosting. What could be better? How about this? They're cholesterol free, allergen-free, and have no refined sugar!  Makes 9 cupcakes. Double recipe if you want more.

Chocolate Chocolate Chip Cupcakes:

1/4 cup safflower oil
1/2 cup honey
1 tsp. vanilla extract
1 1/2 tsp. Ener-G Egg Replacer mixed with 2 Tbsp. enriched rice or oat milk
1/2 cup applesauce
1/2 cup barley flour
1/2 cup oat flour
1 tsp. aluminum-free baking powder
1/4 tsp. baking soda
1/3 cup unsweetened cocoa powder
1/8th tsp. kosher salt
1/4 cup warm enriched rice or oat milk
1/3 cup dairy-free soy-free chocolate chips (I use Enjoy Life brand)

Preheat oven to 350 degrees.  Fill muffin pan with 9 baking cups. Combine oil, honey, and vanilla extract using an electric mixer. Add egg replacer and applesauce. Combine flours, baking powder, baking soda, cocoa powder, and salt.  Gradually add dry ingredients to the bowl, alternating with warm rice/oat milk.   Beat until completely combined and a little fluffy.  Gently fold in chocolate chips with a wooden spoon or spatula. Divide batter amongst muffin cups evenly and bake 20 minutes.  Test for doneness by inserting a toothpick into the center of a cupcake, if it comes out clean they're done.  Do not overcook, chocolate burns easily.  When done let cool in muffin pan
about 10-15 minutes before removing to let cool completely on a wire rack.  Make sure cupcakes are completely cool before frosting.


Chocolate Fudge Frosting:

1 oz. square unsweetened chocolate
1/4 cup vegetable shortening (I use spectrum)
2 Tbsp. enriched rice milk or oat milk
1/2 cup beet sugar*
1/2 tsp. vanilla extract

Melt chocolate and vegetable shortening in heavy saucepan over very low heat, stirring constantly.  Be careful, chocolate burns easily.  Once melted, remove from heat. In a medium sized bowl, combine rice/oat milk with beet sugar and vanilla extract. Add melted chocolate mixture to the beet sugar mixture.  Place bowl in a large pan of ice and water.  Beat with a wooden spoon until cool and thick.  Frost cupcakes! Makes 9 medium cupcakes.

* If you wish to make this with honey instead of beet sugar, substitute 1/2 cup of honey, and omit the rice/oat milk.  If using honey instead of beet sugar, you will need to stir the frosting a little longer to get it to thicken, and know that it will be slightly sweeter and gooier— but still delicious!