Mom's Chocolate Cupcakes
This recipe was given to my mom by a next door neighbor many years ago. It makes a wonderful dark chocolate cupcake, or double the recipe for a sheet or layer cake. It has become a family favorite and is always requested at birthdays.
- Ready In:
- 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
- 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.
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I looked up chocolate cupcake recipes in a last minute panic at the grocery store on my phone and didn’t even realize until I started baking that this recipe was eggless! I was a bit worried because I’ve never baked eggless before, but these are easily my favorite chocolate cupcakes now! The texture is moist and fluffy. I used durch processed cacao, which is less tart. Some mentioned that they weren’t sweet enough, but these are exactly to my taste. It’s the perfect sweetness level to pair with an overly sweet and rich frosting like buttercream. Plus, I can share this recipe with some of my vegan friends/family!Reply
I loved this recipe, it was quick and easy to make with wonderful results. The cupcakes were perfect; light, tender and delicious. Made exactly as written and wouldn't change a thing. I frosted these lovely little cakes with Amana Rose Water Icing resulting in a memorable treat. Thank you so much for sharing this lovely recipe, that I will enjoy again. Made for What's on the Menu? tag game.Reply
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