Preheat your oven to 180 C. Line your muffins tins with 16 paper liners. And put aside.
Whisk the ingredients in a mixing bowl until combined – flour, cocoa, baking soda, salt and sugars.
Then slowly add the olive oil, water and vanilla.
Whisky all these ingredients until the batter is well combined.
Drizzle the apple cider vinegar – the vinegar will react with your batter, making it light and frothy.
Pour the mixture into your cupcake tins.
Bake for 21 minutes and set aside to rest and cool down before icing.
