Chocolate Vegan Cupcake

Cocoa's from the earth, right? Ok, great... then these surprisingly moist and delightfully chocolatey and delicious cupcakes are "Daniel Fast Friendly!"

Ingredients:
1 cup soy, almond or coconut milk
3/4 cup sugar
1/3 cup oil
1 tsp cider vinegar
1 tsp vanilla extract
1 1/4 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Directions:
Preheat the oven to 350º F. Line a 12-cup muffin tin with cupcake liners and set aside.

In a small bowl, mix the milk (soy, almond or coconut) and the vinegar and set aside for a few minutes to curdle.

In a mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt until combined.

In a small mixing bowl, whisk together the  sugar, oil, and vanilla. Add the milk and vinegar.
Add the wet ingredients to the dry, mixing until just combined.

Pour the batter into the prepared cups, filling each about 2/3 full.

Bake for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool completely on a wire cooling rack before frosting with dairy-free frosting of choice.