These Chocolate Chip Cupcakes are so fluffy and loaded chocolate! Topped with fudge frosting, they're the perfect combo of rich and sweet! They're gluten free, nut free, eggless and easily vegan!
In a small bowl, using a spoon, mix together the 4 heaping tablespoons of cornstarch with 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.
Slowly beat the cornstarch water mixture into the creamed butter and sugar.
Beat in the sour cream, vanilla and oil. The mixture will look very chunky. That's normal.
Use an ice cream scoop or a tablespoon to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. There should be enough batter for 18 cupcakes.
Bake the cupcakes at 350 degrees Fahrenheit for 25 minutes or until the tops of the cupcakes are golden brown, spring back at you when carefully touched.