Friends! We’ve made three batches of Lenten chocolate chip cupcakes in the last week that we’ve shared with friends, and two batches of Lenten cornbread that I brought to church on Lazarus Saturday. I have to say–I’m sooo ready for butter. Is Great Lent coming to a close? Although these recipes are satisfying and even tasty, and although I appreciate and invite this time of focusing on more prayer and more love and more giving instead of food, I can’t wait for Pascha–and to sing over and over and over and over that Christ is risen!
It amazes me that something made with water, instead of milk or soy milk, that contains no eggs, and that has a tablespoon of vinegar actually tastes delicious. But these muffin/cupcakes are yummy. So yummy that little signs get popped on top of them so the last one doesn’t disappear unexpectedly.
Time Commitment: Ten minutes to assemble ingredients and mix, and twenty minutes to bake.
Tools you need:
- Muffin pan (12 muffins)
- Cooking spray
- an oven
- 1 large bowl, 1 small bowl, wooden spoon, plus measuring cup and utensils…
- 1 1/2 cups flour
- 1/4 cup cocoa
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/3 cup vegetable oil
- 1 tablespoon distilled vinegar
- 1 teaspoon vanilla
- 1 cup cold water
- What to do:
Step One: Preheat oven to 350 degrees. Mix dry ingredients in a large bowl, then add chocolate chips and stir.
Step Two: Spray the muffin pan with vegetable oil, or insert muffin cups. Mix the wet ingredients in the small bowl.
Step Three: When the oven is hot, mix the wet ingredients into the dry ingredients. Don’t over mix. Scoop the batter into the muffin pan and pop straight into the oven.
Step Four: Bake 20-25 minutes. Remove the cupcakes and let sit on a cooling rack. Cool 10 minutes, then enjoy.
Step Five: Don’t forget to share!