Egg-Free Chocolate Cupcakes

This recipe worked great for Ben's birthday!

Egg-free Chocolate Cupcakes
Makes about 2 dozen cupcakes
Allergy note: contains wheat and dairy ingredients

3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups whole milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips

Preheat oven to 325 F degrees.

Line two muffin pans with baking cups. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract.

Slowly add the dry ingredients into the milk/butter mixture. Mix until combined.  Fold in the semi-sweet chocolate chips. Pour in the batter into the lined muffin pan to 2/3 full.

Bake for 25 to 30 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before decorating.