Equipment: Digital scale (preferred), 12 cup muffin pan, Double boiler (or place a heat proof bowl over a small pan), Blender or whisk, Measuring cups and spoons, Mixing bowls (m,l), Ice-cream or cookie scoop (optional), Cooling racks, Cupcake paper liners

Before You Dive In – Prep: Please read!

• Bring eggs to room temperature (preferred)
• Melt chocolate over double boiler, see Step 1 below
• Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius)
• Prepare double boiler, and set heat to medium low
• Adjust oven rack to center
• Line muffin wells with grease-proof cupcake liners (if using) or spray with no-stick spray. Try our non-stick Goop

Make Cupcakes!

Step 1: In the top of a double boiler, add together white chocolate and oil. Frequently mix to avoid scorching. When chocolate is completely melted, remove the top pan or bowl and set aside to cool. Another option is to microwave on 50% power until melted, but this method easily burns vegan white chocolate if not carefully monitored (not recommended).

Step 2: Whisk together the dry ingredients in a medium sized bowl.

Step 3: Whisk or beat together eggs and vanilla in a large bowl. Add sugar and sour cream and mix for about 1 minute. Add the cooled chocolate mixture and whisk or beat until combined.

Step 4: Add the dry mix to the wet mix. Whisk together until the flour blend is thoroughly integrated.

Step 5: Use a scoop to fill muffin wells 2/3 of the way full. Do not over fill wells or your cupcakes may fall when removed from the oven. You should have batter evenly divided between 12 cupcakes.

Step 6: Bake in the center of a preheated oven for about 22 minutes. Try to avoid opening the oven door until at least 20 minutes has passed.

Step 7: Place pan on a cooling rack for about 10 minutes before removing cupcakes. Allow cupcakes to completely cool on a rack before topping or frosting.