1 1/2 cups (375 ml) unbleached all-purpose flour

1/3 cup (75 ml) cocoa powder, sifted

2 teaspoons (10 ml) baking powder

1/4 teaspoon (1 ml) salt

2 oz (55 g) dark chocolate, coarsely chopped

1/4 cup (60 ml) unsalted butter, cut into cubes

1/2 cup (125 ml) milk

1 teaspoon (5 ml) white vinegar

1 egg

1 cup (250 ml) sugar

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 16 muffin cups with paper or silicone liners. Set aside.

In a bowl, combine flour, cocoa powder, baking powder and salt. Set aside.

In another bowl over a double boiler or in the microwave oven, melt chocolate and butter. Remove bowl from the double boiler. Let cool.

In a measuring cup, combine milk and vinegar. Set aside.

In a bowl, beat egg and sugar until the mixture lightens. Add cooled chocolate mixture and combine well. Add dry ingredients alternately with the milk mixture until smooth.

With a 60 ml (¼ cup) ice cream scoop, spoon batter into cups. Bake for about 22 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Cool on a wire rack.

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