3/4cup (180g)full-fat coconut milk (shake the can well first, this is crucial to the texture, so don't sub with another milk)
3/4cup (240g)pure maple syrup
1/2cup (120g)unsweetened applesauce
1 1/2teaspoon (8g)vanilla extract
I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine are pictured this way.
Preheat an oven to 350°F (177°C and line a muffin pan with 12 nonstick liners. I use either parchment paper liners or Reynolds Stay-brite are best, as they never stick.
Add the wheat flour, cocoa powder, baking soda and salt to a large bowl and whisk very well. Add the milk, applesauce, vanilla and chocolate chips and stir until the batter is smooth.
Bake for 22-25 minutes. They are done when they have puffed up and a toothpick comes out basically clean. Don't be confused between wet batter and the melted chocolate chips though.
Let them cool for 15 minutes, as they will finish cooking and be too tender to eat right away. Cool completely on a wire rack. Once cooled, drizzle Vegan Homemade Chocolate Sauce on top if feeling super indulgent.