Dark Chocolate

Dark chocolate cup keyks - for Hailey- topped with butter cream icing and dark chocolate coated pomegranate seed.

Prep time 30 min. 

Ingredients:

1 1/2 cups all purpose flour

1/2 cup granulated sugar

1/2 cup agave

3/4 cup unsweetened hershey dark cocoa powder

1 tsp baking soda

1/2 tsp salt

1/3 cup canola oil or veggie oil

1 tbs cider vinegar

1 tsp almond extract

1 cup warm whole milk. 

In a bowl stir (beat) together flour, sugar, cocoa powder, baking soda and salt. In a 1 cup measuring cup combine oil, vinegar and almond extract. Set aside. Pre-heat oven to 350 deg F.  Beat in medium speed oil mixture into flour mixture. Stir in milk. Beat until no large lumps remain in batter. Spoon batter into muffin cups filling each about 3/4s full. Use back of the spoon to smooth out batter in cups. Consistency will be a little thin but. Bake 18 minutes will yield 2 dozens. 

Frost with butter cream icing
I kid you not- the longer these stay in the fridge the better, moist and yummy they become. Will last for 2 weeks.