Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup water
- 1/2 cup neutral cooking oil (such as vegetable, canola, or avocado)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF (175ºC). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Make a well in the center and add water, oil, vinegar, and vanilla extract.
- Stir just until the batter is fully mixed—do not overmix.
- Divide the batter evenly among the muffin cups.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let cool before frosting or serving.
Notes
- Do not overmix to ensure the cupcakes stay light and fluffy.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Optional: top with vegan frosting or a dusting of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 17g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
