Ingredients: 1 1/2 cups all-purpose flour or gluten-free flour blend. 1/2 cup cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup granulated sugar. 1/4 cup vegetable oil. 1 cup unsweetened almond milk or any plant-based milk. 1 tsp vanilla extract. 1 tbsp apple cider vinegar. 1 tsp dried lavender buds food-grade. 1/2 cup dairy-free chocolate chips.
Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, whisk together the flour or gluten-free flour blend, cocoa powder, baking soda, and salt. In a separate bowl, combine the sugar, vegetable oil, almond milk, vanilla extract, and apple cider vinegar. Mix until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter. Fold in the dried lavender buds and dairy-free chocolate chips into the batter. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost or decorate the cupcakes as desired. Enjoy your Vegan Chocolate Lavender Cupcakes!
