Best Ever Chocolate Cupcakes
Serves: 1 dozen
  • 1½ cups cake flour or sifted all purpose flour
  • ¾ cup sugar
  • ⅓ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 5 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1¼ cups water *or milk, if you're not into the vegan thing
  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  2. In a medium bowl, whisk together all dry ingredients including sugar. Set aside.
  3. In a large bowl or standing mixer, beat together oil, vinegar, vanilla, and water until well combined. Add dry ingredients to wet and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more liquidy than normal cake batters.
  4. Pour batter into prepared muffin tin, filling each cup ½ to ¾ full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
  5. Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting
Recipe by Jellibean Journals at