Chocolate Chip Cupcakes with Coconut Whipped Cream

 

These cupcakes are great on their own without any topping, but if you feel like adding something, the coconut whipped cream is perfect.


Chocolate Chip Cupcakes
makes 12 cupcakes, adapted from vegan cupcakes take over the world

1 cup almond milk
1 tsp apple cider vinegar
1 and 1/4 cups all purpose flour
2 tablespoons cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup granulated sugar
2 tsp vanilla extract
1/3 roughly chopped chocolate chunks, or chocolate chips



Preheat the oven to 350 and line your muffin pan with cupcake liners.

Whisk together the milk and the apple cider vinegar and set aside for a few minutes so it will curdle.



Beat the milk mixture, oil, sugar, and vanilla together in a large bowl.

Sift together the flour, cornstarch, baking powder, baking soda and salt.

Mix everything together until smooth.
Add in your chopped chocolate and mix.

Fill cupcake liners 2/3 way full, and bake for 20-22 minutes.

For the Coconut Whipped Cream topping, I followed this recipe over at Happy Healthy Life.

Yum! These are very light cupcakes, perfect for summer time.

Hope you enjoy them! :)