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Vegan Chocolate Mocha Cupcakes
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Description
For the vegans out there. Chocolate, mocha, pretty much Heaven.
Ingredients
- 1 cup Soy Milk
- 1 teaspoon Apple Cider Vinegar
- ¾ cups Granulated Sugar
- ⅓ cups Canola Oil
- 1 teaspoon Vanilla Extract
- ½ teaspoons Some Other Extract, Or More Vanilla Extract
- 1 cup All-purpose Flour
- ⅓ cups Cocoa Powder
- ¾ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- ¼ teaspoons Salt
- 2 Tablespoons Instant Coffee Or Espresso
Preparation
*Preheat oven to 350 degrees and line your muffin pan with liners.
*Whisk together the soy milk and vinegar, set aside for a few minutes.
*Add the sugar, oil, and your extracts to the soy milk mixture. Beat til foamy.
*In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and instant coffee or espresso.
*Add to the wet ingredients and beat til no large lumps remain.
*Pour into liners, filling three-quarters of the way.
*Bake for 18 to 20 minutes. I never have toothpicks around and all my chopsticks have disappeared. My favorite way of testing whether they’re done or not at the moment is to lightly touch the top of the cupcake. If it springs back, they’re ready to go.
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