Chocolate Mud Cupcakes

I made these for a friend's b'day - she requested chocolate on chocolate and these certainly came through. They were DIVINE! Light and fluffy but still mud cake like. The recipe below is from The Post Punk Kitchen website. The "Thick Chocolate Fudgey Frostin'" I added about 1/2 cup icing sugar too because it was too runny. Both recipes are from Vegan Cupcakes Take Over the World.

Chocolate Mud Cupcakes


Ingredients


1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Method

Preheat oven to 180°C and line a muffin pan with paper liners.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. 

Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. 

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

Lightly spray the liners with cooking spray and pour batter into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. 

Transfer to a cooling rack and let cool completely.