These moist cupcakes are so easy to make, with no eggs and no milk.
Large Photo of Moist Chocolate Cupcakes
Large Photo of Moist Chocolate Cupcakes
Cook Time: 30 minutes
Total Time: 30 minutes
Yield: Makes 12 to 15
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 1/2 cup canola oil
- 1 cup brewed coffee, cooled slightly
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
Preparation:
Grease a muffin pan or line with cupcake papers. Heat oven to 350°.
Combien all ingredients in a mixing bowl and beat on medium speed of an electric mixer until smooth and well blended. Fill the prepared cupcake cups about half full. Bake for 25 to 30 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of a cupcake.
Makes 12 to 15 cupcakes.
More Cupcake Recipes:
Vanilla Cupcakes With Chocolate Frosting
Lemon Curd Cupcakes
Angel Food Cupcakes
Red Velvet Cupcakes With Cream Cheese Frosting
