This is my favorite cupcake recipe hands down. They raise perfectly and remain soft for a few days. That's about a long as these chocolate goodies last. And since its our burning desire, we give it a little kick by adding a generous bit of Nafis Cumin. Mmmmm Deliciously Spicy!
Decorate with any frosting you please or gobble them down plain. Enjoy!
1 cup plain unsweetened almond or soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup coconut oil
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/3 cup Dutch process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 tablespoon Nafis cumin (or desired heat)
1/2 chocolate chips (vegan if you prefer)
Heat the oven to 350°F and arrange a rack in the middle Line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl; set aside for a few minutes for the milk to curdle. Add the sugar, oil, vanilla extract, and additional extract and beat until foamy.
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 until no large lumps remain (a few tiny lumps are fine).
Pour into liners, filling 3/4 of the way.
Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.