These Homemade Chocolate Hostess Cupcakes are rich chocolate cupcakes, filled with fluffy vanilla buttercream and topped with fudge frosting! They're gluten free, nut free, eggless and easily vegan!
In a large measuring cup, measure out ½ cup of milk. Add in ½ tablespoon of the white vinegar and stir.
Let sit 5-10 minutes and stir again. The milk will appear chunky; that's normal.
Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the warm water, vegetable oil and vanilla. Whisk till combined.
Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. You should have 12 regular size cupcake tins filled. Bake for 24 min.