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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These cupcakes were great, and very simple to make! I did replace the water with milk, but only because a couple of reviewers suggested it. Usually, recipes taste better with milk instead of water, but I'm sure they would have been fine either way. Thanks for posting, I loved them!!
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A nice, spongey cupcake. I will use milk next time--and maybe chocolate chips!--for a richer cupcake. Thank you for posting.
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perfect! Next time I'll try usig milk instead of water for a richer cupcake.
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I'm so glad I came across this eggless recipe. You saved me a trip to the store and left me with a tasty and rich cupcake. I love that all I had to do was throw everything in the bowl and mix. Couldn't have been easier!
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These cupcakes were amazing! Like other reviewers, I added a tad more cocoa powder and used milk instead of water. I also added a tablespoon of cinnamon and a dash of nutmeg to the batter to add some spice. They were rich and incredibly delicious. I didn't even have a chance to frost them cause they were eaten before I could whip up some frosting! Will make again!
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Awesome recipe! As some members suggested, I substituted milk for water and added 1/2 cup of chocolate chips, and they came out great! Very moist, very chocolatey, but not too rich. I baked them for 20 minutes and that was perfect. Thanks! :)
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It did not turn out well. I am not sure what went wrong... Will stick to traditional butter n egg recipes in future...
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Great if you like cardboard. I'm not sure what went wrong. After reading all the reviews, I was excited about making these. They did not rise in the middle, even after baking them for 25 minutes. They were crispy on the outside and bland on the inside. They were very easy to mix together, but not worth the 10 minutes of prep time. If you choose to bake these, I hope you have a better result.
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I need a no fail cupcake recipe for my younger daughter's first birthday (at somewhat the last minute I realized it really would kill me for someone else to make her first "birthday cake"). This recipe really was awesome! Moist cake and nicely chocolate-y. I am using the recipe again for a layer cake this weekend for my older daughter's birthday. I used cream instead of the water, but really like how this recipe is so allergy friendly as it is already no dairy and no egg! And so good! Thank you!
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I just finished making 2 dozen of these awesome cupcakes for my daughters dessert party.This was my first time to do a cc from scratch and went and addeded it to my favs. I like to make alterations I like to work with spelt flour so for my 3rd dozen cc (for hubbies birthday) I went and produced awesome spelt choc cc and they too were awesome they took 20 min to bake but all else was normal I choose a buttercream frosting and my daughter decorated them to her desires.Happy and pleased with the recipe.
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Oh so easy, made these with my 4 yr old. Didn't change anything. Cooked in silcone muffin tray with no papers, when I pulled them out they were a bit crumbly but not a dry crumbly, nice and moist. So I might try using papers next time. I used Recipe #319343 to frost them. It would cover 2 batches I'd say.
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Well, these are fantastic! Moist and very rich. I plan on putting raspberry icing on top. I'm going to replace the chocolate cupcake recipe i've been using with this one! Also, I substituted the water for milk, as others suggested. I dont know how much that contributed to their being delicious, but unless i'm making these for vegans, i'm going to use the milk.
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Very nice! Like other reviewers, I was skeptical about the no eggs. I added the vinegar at the last second, hoping that it would mix with the baking soda and turn into a nice rise. It did! The first time I used the amount of sugar specified. I topped it with a seriously-sweet raspberry icing. The 2nd time I added about 1/4 cup more sugar because I was using a low-sugar icing. Turned out great! Definitely a keeper - thank you!
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I've used this recipe twice now. First time I stuck to the recipe, although I was hesitant at using both the salt and vinegar. The first batch had a funny after-taste, which I figured was the vinegar. So for the second batch, I missed out the salt and vinegar and replaced it with 1 tbsp of coffee (just took a tbsp out of a black coffee I had made for my fiance!)....this produced mush better results! The texture of the cupcakes (both times) were very moist, like something you can buy at the coffee shops, so now after making my own changes, I'm very happy. Thanks for the recipe. I also used "Kittencal's Chocolate Frosting/Icing" recipe from food.com to frost....very yummy!
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These were so yummy! I also used milk instead of water. Just sounded like a good idea. The cake is so moist and delicious!
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This recipe is soooo yummy! I had to add more coco powder and sugar ( and chocolate chips) to make it to my liking, but overall they were super moist super rich. I put a homemade marshmallow frosting on top and it made it even more tasty. The only issue I had was that they kind of stuck to the liners other than that i'm definitely making these again!
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I absolutely loved this! I made my first ever batch of cupcakes yesterday using this recipe, and they turned out divine. Easy peasy, super simple to follow, and really good. I love how storing them in the fridge didn't harden them and the family even agreed they tasted better after pulling them out of the fridge. I used a simple butter icing and they were a match made in heaven. Definitely a must-try!
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I substituted sweet potatoes for the oil. 1:1 and used low fat milk instead of water. I mixed the wet and dry ingredients separately and added the vinegar last, wasn't sure how it would react to the milk. Baked 15 minutes in silicone cups. Frosted with a cream cheese frosting and they turned out super moist, rich and delicious!
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This is an awesome recipe :) i made minor changes (1 1/4 cup sugar, 3/4 cup semi-sweet chocolate chips, and replacing the water for milk :P) does anyone know why mine would be over done at 19 minutes??? i made sure the temperature was correct, and when i did my second batch, 15 min. 30 sec. was perfect :) and ideas???
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