Classic Chocolate Cupcake

Mmmm....brownie cupcakes. What could be better? Well my Classic Chocolate Cupcakes of course! These cupcakes aren't sickly sweet which makes them a great pair for a sweeter, richer frosting. I enjoy filling these cupcakes with a vanilla pudding but try experimenting. Chocolate also pairs wonderfully with orange. Now if you want less of a brownie texture and more puffy cake like (though it isn't quite as sweet), try my Chocolate Lavender Cupcake recipe, just without the lavender extract. 

Prep Time 10 minutes
Cooking Time 20 minutes
Oven Temp 350 F

Ingredients

• 1 cup Soy Milk or Almond Milk
• 1 tsp apple cider vinegar
• 1 cup sugar
• 1/2 cup canola oil
• 2 tsp vanilla
• 1 cup all purpose flour
• 1/2 cup cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Directions

• Preheat over to 350 F. Mix your milk and apple cider vinegar together and set aside to curdle. Mix your sugar, oil, and vanilla together in a large mixing bowl. Add flour, cocoa, baking soda and baking powder. Mix together and fill cupcake liners 2/3 of the way full. Place in oven and cook for 20 minutes or until a toothpick inserted comes out clean. Let them cool completely before frosting. 
• Try filling these with a vanilla pudding and topping with a Black and White Swirl. 

Note

• These cupcakes do not rise as much to form a dome on top. They are more flat as can be seen below and have more  of a brownie texture. Be careful when you remove these from the baking tray. If the top has spilled over and is stuck to the tray it is likely that the top will come off, especially if your cupcakes are still warm.