Super moist chocolat'

I made these for my bff at work's b-day. These cupkeyks are chewy and moist.

1 1/2 cups all purpose flour

1 cup sugar

  3/4 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1/3 cup canola oil or veggie oil

1 tbs cider vinegar

1 tsp vanilla

1 cup warm milk (whole or low fat) I used low fat milk in this recipe.

In a bowl stir (beat) together flour, sugar, cocoa powder, baking soda and salt. In a 1 cup measuring cup combine oil, vinegar and vanilla. Set aside. Pre-heat oven to 350 deg F. Stir (not beat) oil mixture into flour mixture. Stir in milk. Beat with an electric mixer on medium speed 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 thicker but not dry. Bake 18 minutes will yield 1 dozen.

I used butter cream frosting (see recipe for my cinnamon roll ) dubbed with very small amount of pink food coloring, topped with a dark chocolate coated cherry.