Today we’re talking about muffins. My fiancé Rob has a sweet tooth, and he especially likes chocolate. I can’t complain :) We discovered that easy 2-Ingredient Spice Cake Mix + Can of Pumpkin recipe awhile back, and made those a ton. They are good, but chocolate is better. So we tried to figure out a way to make easy chocolate muffin/cupcakes using store-bought cake mix. The secret ingredient? TOFU!
What you’ll need from the store:
- 1 box of premade chocolate cake mix. Any variety you like (devil’s food, double chocolate, German chocolate, whatever). We pick ones that are “accidentally vegan,” meaning they’re regular big brands that aren’t advertised as vegan, but when you read the ingredients there are no animal products! Duncan Hines doesn’t *try* to make vegan cake mix, but they just happen to be vegan since they don’t include milk or eggs, etc.
- 1 bag of chocolate chips. We buy “accidentally vegan” Ghirardelli semisweet chips. We only put about 1/3 of the bag in each batch.
- 1 twelve-ounce package of silken tofu. Make sure it’s silken! The soft jell-o like texture is important in this recipe. If right now you’re thinking, “WTF, tofu?!”, fear not. Tofu tastes like nothing. It takes on whatever flavors around it. Silken works beautifully in desserts and adds moisture and body without animal products or fat.
- ground flax seeds. You’ll need 1 flax “egg” for every egg the cake box tells you to put in. 1 flax egg is 1 Tbsp ground flax seeds + 2 Tbsp hot water. Stir, stir, stir until it gets goopy. That’s your egg!
When it comes time to make your muffins, start following the directions on the back of the cake box. But skip the oil, skip the water, skip the milk, and replace all eggs with flax eggs! See, isn’t that easy?!
The tofu replaces all the liquids the box mix requires. It replaces the oil, water, and milk. The only thing your batter should include is the bag of dry cake mix, package of tofu, and flax ‘eggs’.
Open the package of silken tofu. It helps to blend it up a bit before you stir it into the cake mix as it can clump onto itself like broken jell-o. We used a food processor in these photos, but it’s easier (and works even better) to use a blender instead.
We whipped our flax eggs in a separate little bowl (1 egg = 1 Tbsp ground flax seeds + 2 Tbsp hot water, stir like crazy til it’s goopy and thick) and then threw them into the tofu to mix it even more.
Dump the entire box of cake mix into a mixing bowl.
Pour your blended-up silken tofu into the dry cake mix.
Stir it up til fully incorporated. Add your chocolate chips. We usually put about 1/3 to 1/2 of the bag for a batch of 6 big muffins (about 1 cup of chocolate chips).
Spoon the batter into a muffin pan, into cupcake liners, into a cake pan, or just blob them on a cookie sheet for makeshift cookies if you’re really lazy. We have this neat silicone muffin pan that works perfectly. We put the entire batter into 6 big muffins.
Time to bake!
Bake at 350 degrees for about 20 minutes. They’re better when they’re a little gooey, but do a toothpick check to make sure they’re not still raw. The time it bakes probably depends on your pan.
We can NEVER wait for ours to cool, and you really gotta let them cool otherwise they can fall apart. So we set up the pan by the fan and wait :)
So, the reason we call these muffins and not cupcakes is because our pan is a muffin pan. That’s pretty much it. They really could double as cupcakes, especially if you put them into cupcake liner papers.
These are also amazingly delicious with a Vegan Buttercream Frosting that we make… but I’ll save that recipe for another time :)