Community Pick
Mom's Chocolate Cupcakes
photo by Ashley Cuoco
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 1 1⁄2 cups flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄3 cup cocoa powder
- 1⁄2 cup oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon vinegar
directions
- Mix all ingredients together until moist and well blended.
- Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
- Frost with your favorite icing.
- To make a layer cake, double the recipes and put in 2 round cake pans.
- Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.
Reviews
-
These cupcakes were the richest, moistest (is that a word?), and the most chocolaty cupcakes I have ever made from scratch :) At first, I was a little hesitant about the "no eggs" factor, as well as using the vinegar, but they came out perfect! I added a touch more cocoa and maybe a 1/4-1/3 cup more sugar (there were no raw eggs in the recipe, so I was able to really taste the batter and adjust it to my liking)...Also, I added 1/2 cup of semi-sweet chocolate chips, and boy, do they add to the moistness of the cupcakes :) Next time, I will try this as a full layer cake with a cream cheese frosting :D Thanks for posting this recipe!
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Tweaks
-
Added a topping from an old family recipe. My great aunt called these "Chocolate Cream Cheese Cupcakes". She put a dollop of this cream cheese filling on top of each before baking instead of frosting them: 8oz cream cheese, 1/3 c. sugar, 1 egg, 1/8 t. salt and 6 oz. mini chocolate chips. (Beat cream cheese and sugar. Mix in egg and salt. Stir in chips.)
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I was looking for a simple dairy and egg free chocolate cupcake recipe and I'm glad I found this one. These turned out nice and rich. The next time I make them I will tweak the sugar content some because they weren't very sweet, my daughter called them plan. I did use sweetened vanilla coconut milk instead of water and added 2 tsp of vanilla extract. I will definitely make these again. Thank you!
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RECIPE SUBMITTED BY
Kathy D.
Alton, IL