Pre-heat your oven to 350 degrees and grease a cupcake tin (I personally use a squirt bottle found here). In mixing bowl #1, mix all of your wet ingredients including the coconut milk, applesauce, canola / avocado oil, vanilla extract and white vinegar. Give it a good mix with your handheld mixer for about 1-2 minutes until there are no visible clumps.
In mixing bowl #2, mix all of your dry ingredients, including flour, cocoa powder, cane sugar, brown sugar, baking soda and salt. Mix nicely with your handheld mixer – about a minute – so everything is nicely sifted together.
What about the chocolate chunks – yes, I know, almost there.
Combine bowl #1 with bowl #2 using your mixer, blend for about 2 minutes until nice and creamy…and now you may add in the cholate chunks. Just fold them in – you can use a whisk, fork – for 1 min.
Take out your cupcake pan, scoop the batter into it – I like filling them up about ¾ of the way to the top so they are nice and flat. If you fill them to the top, they will round out making it harder to nicely smooth on the frosting.
Bake for 22-25 minutes. To check if they are done, do the toothpick test. Take a toothpick and drop it into the cupcake; if it comes out clean with no batter then they are fully cooked.
