Delicious, dairy and egg-free cupcakes
These cupcakes are absolutely delicious and simple to make!
Heat oven to 375 F. Prepare 12 cupcake/muffin pan with paper liners, or one 9" round or 8" square pan.
You can actually make this right in the cake pan if you want to and there's no need to grease the pan.
Ingredients
1 1/2 cups flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold brewed coffee or water
2 tsp vanilla extract
2 tbsp vinegar (yes, vinegar! weird but don't worry, you won't taste it at all)
Directions
Blend the first 5 dry ingredients.
In a large measuring cup, mix the next 3 wet ingredients.
Mix the wet into the dry ingredients to make a smooth batter.
Lastly, quickly stir in the vinegar. You'll see a foaming up start to happen. That's the vinegar reacting with the baking soda. Cool, huh?
Quickly place in the cupcake pan or cake pan and pop in the oven.
Bake for 25 to 30 minutes.
If you want, you can easily make a chocolate frosting by putting chocolate chips on the cake as soon as you take it out of the over and tenting some aluminum foil over top for a minute or so, then spreading the melted chips over the cake. It's also good plain or sprinkled with icing sugar.
