These were hands down the best chocolate cupcakes we’ve ever tasted. We weren’t expecting that, being vegan and all, but this was yum yum yum.
1 ½ cups flour
1 cup white sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable oil (or grapeseed oil as we used)
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup water
1. Preheat oven to 350F. Lightly grease one 9×5 inch loaf pan (or muffin tins, of course!)
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
3. Pour into tins and bake at 350F for 15 minutes (45 minutes for cake). Test and adjust time, if need be. Remove from oven and cool.
We used the Chocolate Sour Cream Icing from the Surprise Cupcakes, as seen on our post here.