|Egg-Free Dairy-Free Chocolate Cupcakes|
The baking soda and vinegar in this recipe act as leavening agents to replace the eggs, and oil is used in the place of butter. They are fluffy and delicious!
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup coffee
1 Tbsp white vinegar
1 tsp vanilla extract
1/2 tsp almond extract
6 Tbsp Canola Oil
Preheat oven to 350. Line muffin tin with cupcake liners.
In a large bowl, combine dry ingredients. In a separate bowl, combine wet ingredients. Add wet ingredients to dry ingredients. Batter will be thin and lumpy.
Add to muffin tin, filling cups about 3/4 full. Bake for 18-20 minutes, or until a toothpick in the middle comes out clean. Let cool before frosting.