1 & 1/2 cups of sweetened almond milk
1 cup whole wheat flour
1 cup all purpose flour, unbleached
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp apple cider vinegar
1/3 cup canola oil
1/4 cup sugar (raw or refined)
1 cup semi-sweetened chocolate chips
2 Tbsp unsweetened cocoa powder
Whisk together both of the flours, the baking powder, baking soda and salt in a large bowl. Set aside.
In a smaller bowl, whisk the milk, vinegar, sugar, and oil together until well blended. Pour this mixture into the dry-ingredient bowl.
Mix until well blended. The mixture should not be runny, but also not doughy.
Stir in the chocolate chips and cocoa powder.
Use a large spoon to scoop out the batter into cupcake tins, keeping in mind the message at the top of the recipe.
Bake for 20 minutes, let it sit for about 5 minutes, and then cool on a cooling rack.