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Eggless yet moist Chocolate Cupcakes
Prep Time
10 mins
Cook Time
20 mins
 
Servings: 14 cupcakes
Ingredients
  • 1 1/2 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup of warm water
  • 1 Tbsp white vinegar
  • 2 teaspoons vanilla extract
  • 6 Tbsp 1/4 cup plus 2 Tbsp olive or vegetable oil
Instructions
  1. Preheat oven to 350°F . Grease a muffin tin or line with cupcake liners.
  2. In a large bowl, vigorously whisk together the flour + cocoa powder + sugar + baking soda + salt until there are no visible clumps.
  3. In a separate bowl, mix together warm water + vinegar + vanilla extract + olive oil.
  4. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
  5. Pour the batter into the cupcake liners, filling them about two-thirds of the way. Place in the center of the oven and bake for 18 to 20 minutes, until skewer inserted in the center comes out clean.
  6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and place on the cooling rack.