It seems that when I bake cupcakes they are always chocolate. It’s kind of the norm. So when I decided to make cupcakes this week, I went in search of a vanilla cupcake recipe. What I found was a recipe for cupcakes with chocolate chips and knew it would be perfect.

To adapt for high altitude I added milk and a little flour. I then reduced baking powder and oil. They were already vegan so that was simple, but I did add more chocolate chips and a drizzle so they wouldn’t seem too un-chocolatey. They weren’t the usual, but they were pretty good.

Chocolate Chip Mini Cupcakes adapted from Vegan Chocolate
1 1/2 tsp apple cider vinegar
3/4 cup + 2 tsp almond milk
1/2 cup + 1 TBS all purpose flour
1/2 cup + 1 TBS whole wheat pastry flour
1/2 cup + 1 tsp organic sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1/4 cup less 1 tsp canola oil
1 TBS vanilla extract
1/2 cup mini vegan chocolate chips, divided
melted chocolate for decoration
Position a rack in upper third of oven and preheat to 350F. Line a mini cupcake tin with paper liners. In a small bowl, mix vinegar and milk. Set aside for 10 minutes to clabber. Place a wire mesh strainer over a medium bowl. Add flours, sugar, baking powder, baking soda, and salt to strainer. Stir with a whisk to sift ingredients into bowl. (If any small bits remain in strainer, add them to bowl.) Whisk to aerate the mixture. Whisk oil and vanilla into clabbered milk. Add wet ingredients to dry and whisk until batter is smooth. Stir half the chocolate chips into batter.
Divide batter evenly between cups, filling each halfway full. Sprinkle remaining chocolate chips on top of batter, dividing evenly between cups. Bake for 11 to 13 minutes or until a toothpick inserted in center comes out clean or with a few crumbs. Cool tin on a wire rack for 5 minutes. Lift cupcakes onto rack to cool completely. Drizzle with melted chocolate. Refrigerate cupcakes in a covered container for up to two days. Makes 28-30 mini cupcakes.

Until next time, happy baking!