Basic Vegan Chocolate Cupcakes

Chocolate, cheese and olives come under 'I absolutely love" category for my daughter and she rarely refuses them when offered. When I say chocolate, not only the candies and other chocolate based desserts, she even doesn't spare the bitter chocolate chips. On the spur of the moment, I picked chocolate based muffins/ cupcakes theme for this week's marathon keeping her in mind. Later when I started thinking about the recipes and the quantity of cupcakes I may end up with, I started to feel hesitant. Besides, I didn't want to end up with repetitive looking recipes. However after some investment of time online and other sources, I got to try some recipes for the first time in my kitchen that turned out to be absolute hits.
The first recipe inspired from here is a basic vegan version of chocolate cupcakes. It is a fool proof version and yields very yummy, perfectly done cupcakes. Moist and fluffy - the kind anyone would love to have. Going by the reviews, the frosting suggested in the recipe is equally delicious but the lazy me decided to skip it. I halved the original recipe, reduced the sugar quantity and got half a dozen cupcakes.

Ingredients: (Yield 12 cupcakes)
1 cup soymilk (or plain milk for non-vegan version.)
1 tablespoon apple cider vinegar
3/4 cup granulated sugar (Vegan sugar)
1/3 cup canola oil (or softened butter for non-vegan version.)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Method:

* Sift together flour, cocoa powder, baking soda, baking powder, and salt in a bowl and keep it aside.

* Whisk together milk and vinegar in a large bowl and set aside for 3-4 minutes to curdle.

* Preheat oven to 350°F. Grease the muffin pan or line it with paper or foil liners.
* Add sugar, oil and vanilla extract to the soy milk mixture and beat until foamy. Add the dry ingredients to the wet ingredients and beat till no lumps are left.

* Pour the batter into muffin cups, filling up to 3/4th of them.

 * Bake for about 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

* Transfer to a cooling rack and let cool completely.

This is going to be a part of BM # 37 under the theme of "Chocolate Based Muffins / Cupcakes".
 
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