Chocolate-Glazed Cupcakes
Because I have a dairy allergy, I'm always on the search for treats I can eat. I prepare these cupcakes with dairy-free chocolate chips and vanilla coconut milk instead of cream. —Kirstin Turner, Richlands, North Carolina
Ingredients
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/3 cup baking cocoa
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup water
- 1/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2/3 cup semisweet chocolate chips, optional
- GLAZE:
- 1/2 cup semisweet chocolate chips
- 1/4 cup half-and-half cream
- White nonpareils, optional
Reviews
The glaze makes these cupcakes shine! Great recipe. Easy to follow. Didn’t have applesauce, replaced with additional oil. Baked 14 minutes. While glaze still very warm swirled cupcake in chocolate. Sprinkled some sprinkles. As volunteer field editor with Taste of Home magazine I love classic recipes with new twists!
These cupcakes are outrageously delicious! I have made them several times and everyone raves about them - so moist! I make 12 out of this recipe. I appreciate that when using fat free half and half, they are very low in saturated fat. Highly recommended!