11/4 cups (310 ml) brown sugar

1 cup (250 ml) unbleached all-purpose flour

1/4 cup (60 ml) cocoa powder

1/2 teaspoon (2.5 ml) baking powder

1/2 teaspoon (2.5 ml) baking soda

1/4 teaspoon (1 ml) salt

2 eggs, lightly beaten

1/2 cup (125 ml) milk

1/2 cup (125 ml) vegetable oil

1 teaspoon (5 ml) white vinegar

1 teaspoon (5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper liners.

In a bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.

In another bowl, combine eggs, milk, oil, vinegar and vanilla with a whisk. Whisk in dry ingredients until smooth. Divide mixture into cupcake cups. Bake for about 22 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Let cool completely on a wire rack.

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