| Ingredient | Method |
| 240g all-purpose flour 240g granulated sugar 1 tsp baking soda 1 tsp salt 55g unsweetened cocoa powder 45g sour cream (optional) 1 tsp baking powder 125ml vegetable oil 250ml water 1 tsp vanilla extract 1 Tbsp apple cider vinegar / white vinegar Topping: chocolate rice | 1.Preheat your oven to 180 degrees C. 2. Line cupcake pan with paper liners. Set aside. 3. In a medium mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda, baking powder, salt and cocoa). 4. In another mixing bowl, whisk together the wet ingredients (oil, water, vanilla and vinegar). 5. Add dry ingredients to wet ingredients and whisk together until smooth. Continue add sour cream and mix until well combined. 6. Fill cupcake liners about ⅔ full. Sprinkle some chocolate rice on top the batter. Bake cupcakes for 25 to 30 minutes or until the toothpick inserted in the center of each cupcake comes out clean. Cool in pan for 2 minutes. Transfer onto a cooling rack to cool completely before serve/frosting. *makes 12-16 cupcakes |
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