Moist Chocolate Cupcakes

The perfect chocolate cupcake, or muffin if your feeling tenacious. You can dress it up with frosting and sprinkles or even go nuts (literally) with gooey center. From Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that RuleVegan Cupcakes Take Over The World ~ Here’s how to do it.

Ingredients:

1 cup non-dairy milk (I use soy)

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract, chocolate extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup good quality cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Directions:

1. Preheat oven to 350˚F or 180˚C. Line a muffin pan with cute cupcake liners.

2. Whisk together the soy milk and vinegar in a large bowl and leave to curdle for a few minutes.Add the sugar, oil and vanilla extract, and other extract if using, to the soy milk mixture and beat till foamy.

3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain.

4. Pour into liners, filling three-quarters of the way. Bake 18-20 minutes until a toothpick inserted into the center comes to clean. Transfer to cooling rack and let cool completely.

There are many ways to dress up your chocolate cupcake. With sprinkled sugar, grated chocolate or whipped cream, frosting or ice-cream. Yum, getting hungry.

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