Vegan Baking: Double Chocolate Chocolate Chip Cupcakes

Labeling me as a “chocoholic” is an understatement. I live chocolate, I breathe chocolate, I bleed chocolate.

Okay– maybe chocolate hasn’t transcended the laws of nature quite yet, but needless to say, I love it. To show my love, I’ve crafted this ooey gooey, dense cupcake for your mouth’s delight.

Double Chocolate Chocolate Chip Cupcakes
Recipe yields 18 cupcakes, filling each cupcake halfway with batter.

Ingredients:

1 & 1/2 cups of sweetened almond (or soy) milk
1 cup whole wheat flour
1 cup all purpose flour, unbleached
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tablespoon apple cider vinegar
1/3 cup canola oil
1/4 cup sugar (raw or refined)
1 cup semi-sweetened chocolate chips
2 tablespoon unsweetened cocoa powder

Directions:

1) Preheat oven to 350 degrees.
2) Whisk together both of the flours, the baking powder, baking soda and salt in a large bowl. Set aside.
3) In a smaller bowl, whisk the milk, vinegar, sugar, and oil together until well blended. Pour this mixture into the dry-ingredient bowl.
4) Mix until well blended. The mixture should not be runny, but also not doughy.
5) Stir in the chocolate chips and cocoa powder.
6) Use a large spoon to scoop out the batter into cupcake tins, keeping in mind the message at the top of the recipe.
7) Bake for 20 minutes, let it sit for about 5 minutes, and then cool on a cooling rack.

Chocolate Ganache Topping (Optional)
For the extreme chocolate lover

Ingredients:

1 cup chocolate chips
3/4 cup sweetened almond milk
a little cornstarch

Directions:

Heat the almond milk in a small pot and bring to a boil. In a large bowl pour the almond milk over the chocolate chips and let sit for about a minute.

Whisk until well blended, adding small amounts of cornstarch at a time until you reach the desired thickness. Refrigerate for a minimum 5 minutes. Drizzle on your cupcakes or dip the cupcakes in for an even coat and enjoy!