Chocolate, Mascarpone and Maple Cupcakes

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper or silicone liners.

2. 2

   In a small bowl, combine the milk and lemon juice. Let sit for 5 minutes.

3. 3

   In a second bowl, combine the flour, ground almonds, cocoa powder, baking soda, baking powder and salt.

4. 4

   In a third bowl, whisk together the eggs, sugar and oil. Add the dry ingredients alternating with the milk mixture. Pour the batter into the muffin tin, about ¼ cup (60 ml) per cavity.

5. 5

   Bake for 20 minutes or until a toothpick inserted in the centre of the cakes comes out clean.

6. 6

   Meanwhile, in a bowl, whisk together the maple syrup and vanilla seeds.

7. 7

   Once out of the oven, generously brush each cake with some of the maple syrup mixture. Let cool completely in the muffin tin on a wire rack. Set aside the remaining maple syrup mixture for serving.