MY FRESHLY HOMEMADE VANILLA-CHOCOLATE CHUNKS CUPCAKES

Wait until you try these babies, you will be making them often, smile.
 
Category:  Dessert
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $4.45 or .37 cents per cupcake
Difficulty Level:  Easy
Allergens, Other:  For GF please use a Gluten Free flour   
Servings: 12
 
PART A: INGREDIENTS TO MAKE MY HOMEMADE BAKING CAKE MIX ($1.60)
1 ¼ c. all-purpose flour (.60)
1 ¼ tsp. baking powder (.10)
½ tsp. baking soda (.10)
½ tsp. of salt (Kosher, or regular) (.10)
¾ c. organic white/blonde sugar (.20)
1 tbsp. Pure Vanilla Powder (.50)
1- quart size Mason Jar (These mix ingredients amount will render 2 cups of dry mix)
 
DIRECTIONS TO MAKE MY DRY HOMEMADE CAKE MIX FOR YOUR PANTRY
In a med-size bowl, mix all the ingredients listed above, make sure they are well combined. Move to a Mason Jar of your preference, that seal perfectly, so that the mix can be stored for several months, (if it last that long since you will be making cakes often, smile.) The dry mix render a bit over 2cups.
 
PART B: RECIPE TO MAKE HOMEMADE CUPCAKES with my DRY MIX ($2.85)
PREHEAT YOUR OVER TO 350 DEGREES F.
Oil spray a 12 cupcake pan, (depends on pan size), or use cupcake liners, set aside.
You will need 2 bowls;
 
Bowl #1: In a med-size mixing bowl, add all the wet ingredients listed below, ↓ and whisk well to combine.
 

• 1/2 cup of evaporated milk (.30)
• 1/3 c.  of peanut oil or extra virgin olive oil, (or melted unsalted butter) (.40)
• 2 large eggs at room temperature (. 35)
• 1 tsp. of vanilla extract (.50)
• 1 c. chocolate chunks (or more as you like ($1.30)

 
Bowl #2: Next, add all the wet ingredients to my dry cake mix bowl and whisk or beat just until all ingredients are combined.
 
Pour half of the batter into the cupcake liners and fill just half way. Add few chocolate chunks over them, and cover them with additional batter just until it gets near the top but not to the top.
Finally, add few more chunks on top to-taste.
Bake the cupcakes for 15 to 20 minutes depending on your oven calibration. A toothpick should come out clean. If you plan to frost or decorate the cupcakes, let them cool down first.
Also, never ever over beat your mixes. Beat/mix only until all the ingredients are soft & combined and never open the oven to check until the cooking time is done or they will deflate.