Rye and Olive Oil Chocolate Cupcakes with Cherry filling

Chocolate Rye EVOO Cupcakes

1 cup milk (any kind)

1 teaspoon lemon juice

1/3 cup dutch process cocoa powder

1/3 cup olive oil

1/2 cup brown sugar

1/4 cup white sugar

1 teaspoon vanilla

3/4 cup all purpose flour

1/4 cup rye flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

Instructions:

Preheat oven to 350 degrees F

Combine milk and lemon juice and let sit to curdle for a few minutes.

Combine milk and cocoa powder and stir. Add vanilla, oil, and sugars and stir.

Add in dry ingredients and mix until no lumps remain.

Spoon into cupcake tins and bake for 15 to 20 minutes.

Fill with cherry jam and top with chocolate frosting or frosting of choice.