A delightful twist on the traditional chocolate cupcake. This cake, from Thimble Cakes chef Wendy vanVelthoven has a gorgeous crumb!

Mix the following together:

¾ cup coconut milk
2 ¼ cup water
4 teaspoons apple cider vinegar
1 cup stout (we like St. Ambroise Oatmeal Stout)
3 cups sugar
1 1/3 cup oil

Beat super well!

Sift in the following:

4 cups flour
1 1/3 cup dark (alkalized)** cocoa powder
1/2 cup light (non-alkalized)** cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt

Mix well, 2 minutes! It can take it!
Fill liners 2/3 full. Bake at 350 for 19 minutes large cupcakes, 9 minutes mini cupcakes.

**Note that the difference between alkalized and non-alkalized cocoa powder is important for the leavening action of the baking powder in the recipe. For more information on this interesting food chemistry, follow this link.