1 cup nonfat or low fat milk, dairy or nondairy
1 teaspoon apple cider vinegar
1 cup all purpose flour –OR- whole wheat pastry flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup packed light brown sugar
1/2 cup unsweetened apple sauce
1 teaspoon vanilla extract
Method
- Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray.
- In a small bowl, stir together milk and vinegar.Set aside.
- In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well.
- Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely.
- Once the cupcakes are cool, top them with fluffy frosting
