What You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar (white granulated)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup soy milk (or coconut milk)
- 1 tablespoon apple cider vinegar
- 1/2 cups chocolate chips (dairy free, dark chocolate)
- 1/2 cup soy yogurt (or coconut or almond yogurt)
- 1 tablespoon olive oil
How to Make These Delicious Cupcakes:
Preheat oven to 350 F. Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, combine the all-purpose flour, sugar, baking powder, baking soda and sea salt. In another small bowl, combine the soymilk (or coconut milk, if using) and apple cider vinegar until just combined and slightly thickened. Set aside.
In a small saucepan over low heat, combine the chocolate chips with the soy yogurt. Stirring constantly, cook until the chocolate is just melted and there are no lumps. Remove from heat.
Using an electric mixer on high speed, add the chocolate mixture, followed by the soy milk mixture, and olive oil, to the dry ingredients. Mix until just combined (do not over mix!). Portion the batter into prepared cupcake tins, filling each cup about 3/4 full, and bake for about 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool completely on a wire cooling rack before frosting with dairy-free frosting of choice.