Chocolate Chip Cupcakes Recipe - The Vegan Cupcake Project

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 cup whole wheat flour
• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup almond milk
• 1/3 cup canola oil
• 1/4 cup raw sugar
• 1 tablespoon apple cider vinegar
• 1 cup chocolate chips, sweetness of your choice
• 1/2 cup chocolate chips, semi-sweet
• 1/4 cup almond milk

Recipe

• 1 preheat oven to 350°f and line a cupcake tin with 12 paper liners.
• 2 in a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
• 3 in a separate bowl, whisk together almond milk, canola oil, raw sugar, and apple cider vinegar.
• 4 pour wet ingredients into dry ingredients and mix until well combined.
• 5 stir in chocolate chips. they should be evenly disturbed, but be sure not to mix to much else they melt.
• 6 use an ice cream scooper to evenly distribute the cupcake batter through out the lined cupcake tin.
• 7 bake for 20 minutes. when a toothpick can be inserted into the center of a cupcake and removed with a few to no crumbs, they are done.
• 8 vegan chocolate gananche topping directions:.
• 9 heat almond milk to a simmer, either in the microwave or on the stove top.
• 10 pour the hot almond milk over the chocolate chips in a small bowl.
• 11 let them sit for 1 minute.
• 12 whisk for 3-4 minutes or until the chocolate sauce becomes thick and glossy.
• 13 you can refrigerate it for about 10 minutes to get it to a thicker consistency, but you don't have to.
• 14 generouls spoon the chocolate sauce over the cupcakes and enjoy.
• 15 about the cupcake project: "i am a vegan with a sugar addiction. everyday i try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible." -thesweetestvegan.