Ingredients:
3/4 cup whole wheat flour, plus
2 tablespoons whole wheat flour
2 tablespoons cornstarch
1 1/4 cups unbleached all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup dark chocolate chips (semi-sweet are usually vegan, check ingredients) or 1/2 cup semi-sweet chocolate chips ( semi-sweet are usually vegan, check ingredients)
3/4 cup double brewed millstone chocolate velvet coffee
1/2 cup sugar
1/3 cup unsweetened applesauce
3 tablespoons oil
3/4 cup soymilk
2 teaspoons vinegar
1 teaspoon vanilla
1/4 cup soymilk ( additional)
Directions:
Preheat oven to 350 degrees F.
Oil 6 large or 12 small muffin cups.
Mix flours, cornstarch, cocoa, baking powder, salt, baking soda and dark chocolate chips together in a large bowl.
Place coffee, sugar, applesauce, oil, soy milk, vinegar and vanilla in a blender and blend until smooth or place in a large bowl and blend with immersion blender.
Add wet ingredients to dry.
Stir, adding more soy milk to make it a thinner batter, you don’t want it to be stiff.
Divide evenly among muffin cups, bake in oven for 20 minutes or until the toothpick test proves true.
Place on cooling rack, cover with a towel and remove after 5 minutes.
Cool completely.
Place in paper towel lined Tupperware, freeze after 1-2 days wrapped tightly in plastic.
Mark breaks these up and puts them in ice cream.
Servings: Serve
Time preparation: 10 min.
Time total: 30 min.