Citrus Chocolate Cupcakes Recipe

Very soft decadent, yet low-fat cupcakes. These do not contain egg and can easily be made vegan. Un-iced, they are still extremely good cake-like muffins. NOTE: these cupcakes have a VERY mild citrus flavor. I would suggest adding some orange zest to them for a more prevalent citrus-y flavor.
 
1 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 cup orange juice
1/3 cup water
3 tablespoons oil
1 tablespoon vinegar
1 teaspoon vanilla
1/4 teaspoon orange extract (optional)
1/3 cup mini chocolate chips

12 servings, 31 minutes, 15 minutes prep

1. In a medium bowl combine flours, sugar, cocoa and baking soda.
2. In a large bowl combine juice, water, oil, vinegar, vanilla, and orange extract (if desired).
3. Add flour mixture to the juice mixture; stir until just moistened.
4. Fold in chocolate chips.
5. Spray 12 medium muffin cups or use paper liners.
6. Fill cups half full with batter.
7. Bake at 375F 13-16 minutes or until toothpick comes out clean.
8. Cool 5 minutes before removing from pan.