Vegan Chocolate Cupcakes
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350F and line muffin pan with paper or foil liners.
Add the sugar, oil, and vanilla extract to the soy milk mixture and beat till foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Add in two batches to the wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).
Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
Transfer to cooling rack and let cool completely.
We think these cupcakes were better than previous times we've made them. They had more rich, chocolatey flavor than we remembered. I have to possible reasons to attribute this to. #1 We'd been out of cocoa powder for a while and just kept forgetting to get more. or #2 We got our bulk cocoa from a different shop so perhaps it was higher quality cocoa. In any case, the cupcakes were fabulous and didn't last long around the house, especially since Matt made cashew-butter creme frosting to go on top. Yum!