Ingredients
1-1/2 cups all-purpose flour3/4 cup sugar1/3 cup baking cocoa1 teaspoon baking soda3/4 teaspoon salt1 cup water1/4 cup unsweetened applesauce1/4 cup canola oil1 tablespoon white vinegar1 teaspoon vanilla extract2/3 cup semisweet chocolate chips, optionalGLAZE:1/2 cup semisweet chocolate chips1/4 cup half-and-half creamWhite nonpareils, optional
Preparation
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.
