Ingredients:

1 cup soy milk
1 tsp. apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp. vanilla extract
1/2 tsp. almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

1. Preheat oven to 350°.
2. Line a muffin pan with cupcake liners.
3. Whisk together the soy milk and vinegar in a large bowl. Set aside for a few minutes to curdle.
4. Add the sugar, oil, vanilla extract and almond extract to the soy-milk mixture. Beat till foamy.
5. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
6. Add in 2 batches to wet ingredients. Beat until no large lumps remain (a few tiny lumps are okay). Pour into liners, filling three-quarters of the way.
7. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
8. Transfer to cooling rack and cool completely.
9. Frost with Chocolate-Mousse Topping.

Makes 12 cupcakes.

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