This recipe yields either 12 cupcakes, or 3 six-inch diameter cakes.
Preheat oven to 350 degrees Fahrenheit. (I used a convection oven.)
Dry Ingredients:
Mix the following dry ingredients in a bowl:
3/4 cup white whole wheat flour (I use King Arthur brand.)
1/2 cup Ghirardelli brownie mix (Well, I wasn't about to throw it away!)
2 Tablespoons corn starch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup natural Demerara sugar
1/2 cup Ghirardelli semi-sweet chocolate chips
Wet Ingredients:
Mix the following wet ingredients in a separate bowl:
1 cup almond milk
1 teaspoon apple cider vinegar
1/4 cup extra virgin olive oil
2 teaspoons maple flavor Agave nectar, or 2 teaspoons Vanilla extract (I used the maple flavor Agave nectar)
1/2 teaspoon almond extract
Directions:
Combine wet and dry ingredients and pour immediately into prepared cake pans, or a muffin pan with 12 cupcake papers. It will take approximately 20 to 25 minutes for cupcakes, and 30 to 35 minutes for cakes. Insert a toothpick in the middle to make sure they are done. Do not try to turn them out of the cake pans and put them on a cooling rack, unless you want a disaster. Allow to cool slightly before cutting. They taste wonderful when the chocolate chips are still melted!
