CHOCOLATE-GLAZED CUPCAKES

Chocolate-Glazed Cupcakes image

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

Provided by Taste of Home

Time 40m

Yield 16 cupcakes.

Number Of Ingredients 15

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

Steps:

Preheat oven to 350°. Line 16 muffin cups with foil liners., In a large bowl, whisk the first 5 ingredients. In another bowl, whisk water, applesauce, oil, vinegar and vanilla until blended. Add to flour mixture; stir just until moistened. If desired, stir in chocolate chips., Fill prepared muffin cups three-fourths full. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks; cool completely., For glaze, in a small saucepan, combine chocolate chips and cream; cook and stir over low heat 3-5 minutes or until smooth. Remove from heat. Cool at room temperature until glaze is slightly thickened, stirring occasionally, about 30 minutes. Dip tops of cupcakes into glaze. If desired, sprinkle with nonpareils.

Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 192mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.