These chocolaty muffins can double as cupcakes, and are infused with four different chocolate ingredients. See the post above for notes on the pudding.
½ tablespoon coconut oil (can sub shortening or buttery spread)
Instructions
Quadruple Chocolate Vegan Muffins (or Cupcakes)
Preheat your oven to 375ºF and line 8 to 12 muffin tins with cupcake liners (I do 8 if making boisterous muffins, 10 to 12 if making cupcakes for frosting).
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a separate mixing bowl, whisk together the sugar, oil, milk beverage, pudding, and vanilla until combined. Fold the dry ingredients into the wet. It's okay if there are a some little lumps remaining. Fold in the chocolate chips.
Divide the batter evenly between your prepared muffin cups.
Bake for 17 to 20 minutes, or until set and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin to a wire rack to cool completely. They will be a little crumbly when still warm.
Optional Chocolate Pudding Frosting
While your cake is baking, pull the pudding from your refrigerator to warm it up to room temperature.