Well, thank goodness for this recipe I came across, called Vegan Chocolate Cupcakes. Now I'm not at all a vegan but when I read the ingredients for these babies, I thought it had everything I was looking for in a cupcake, and hey, if it satisfies my craving AND is on the healthier side, then more power to it! I gave it a go and wouldn't you know it? They were luscious, light, chocolaty, and didn't even taste "healthy". I substituted Sucanat sugar in place of the regular granulated sugar and mixed in some crushed Nilla wafers to give it some additional texture and crunch. Bye, bye chocolate craving (at least for today).
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup Sucanat (or can use granulated sugar)
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350°F and line a muffin pan with paper or foil 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 almond extract 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). Stir in the Nilla cookie crumbs if using.
Pour into liners, filling three-quarters of the way. I used mini cupcake liners which took about 10 minutes to bake. For regular size cupcakes, approximate baking time is 15 minutes. Baking time may vary however so bake until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.