Chocolate Coma Cupcakes

By Dolphl1970

Ingredients

• 3 cup(s) of unbleached organic all purpose flour (can substitute rice flour)
• 1 1/2 cup(s) of organic granulated sugar
• 1 tsp. of sea salt
• 2 tsp. of baking soda
• 1 tsp. of baking powder
• 1/2 cup(s) of dark unsweetened cocoa powder
• 3 tsp. of vanilla extract
• 1/2 cup(s) of organic canola oil**
• 2 tbsp. of apple cider vinegar
• 2 cup(s) of almond milk, plain, unsweetened
• 1 cup(s) of Enjoy Life mini semi-sweet chocolate chips

Preparation

Step 1

1.Preheat oven to 350 degrees. Spray muffin tins with cooking spray, or use paper liners.
2.In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and cocoa together.
3.Add the apple cider vinegar to the almond milk, let it sit for 5 minutes. This will give it the consistency and tang of buttermilk.
4.Stir in the oil & vanilla extract into the milk mixture.
5.Make a well in the middle of the dry ingredients, pour the liquids into the dry and stir just until combined, do not overstir.
6.Fold in the chocolate chips.
7.Using an ice cream scooper, scoop about 1/3 c. batter into prepared muffin tins.
8.Bake in oven, about 15 mins if making cupcakes. If you are making nine inch cakes, check after 20 mins. If making a bundt, check after 30 mins. You test for doneness by inserting a toothpick in. If it comes out clean, then they are done!
9.Let cool completely on a wire rack. Ice with icing of choice, or use my recipe for Basic Chocolate Icing. ** If you are trying to limit your fat intake, you can easily leave out the oil completely ( I accidentally did this one time and no one even noticed....).