1 cup nondairy milk
1 teaspoon apple cider vinegar
3 tablespoons applesauce
1 tablespoon fat free vegan mayonnaise or soy yogurt
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon coffee extract (optional)
1 1/4 cups white whole wheat flour
2 tablespoons cocoa or carob
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons corn starch
1/2 teaspoon salt
1/4 (or more) cup chocolate or carob chips
1) Preheat your oven to 350 degrees Farenheight. Line a muffin tin with 12 cupcake liners.
2) In a medium sized mixing bowl, combine nondairy milk and vinegar to let stand to curdle. Then add in the rest of the wet ingredients, including sugar. Whisk together until combined. Add in dry ingredients and stir until just mixed.
3) Fold in chips then scoop into your cupcake liners (I use a 1/4 cup sized ice cream scoop). Bake for 20 to 25 minutes or until done.
Source of recipe: I wrote this