Vegan Chocolate Cupcakes

Ingredients

• 3/4 cup water
• 1/4 cup applesauce or yogurt, such as almondmilk yogurt
• 1/4 cup vegetable or melted coconut oil
• 2 tsp pure vanilla extract
• 1 tsp white or cider vinegar
• 1 cup spelt, white, or bob’s gf flour
• 1/4 cup unsweetened cocoa powder
• 2 tbsp Dutch cocoa powder or additional unsweetened
• 3/4 cup sugar, unrefined if desired
• 1/2 cup mini chocolate chips, optional
• 1/2 tsp + 1/8 tsp salt
• 1/2 tsp baking soda

Instructions

1. *For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word “alkali” in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup.
2. To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don’t want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day. If you want to frost them, I mentioned a few of my favorite frosting recipes earlier in this post, or use your own favorite frosting.

This article and recipe adapted from site