My favorite chocolate cupcake recipe!
Just look at these beauties!
I baked these in mini size, but of course you can bake 'em regular.
These are eggless, too.
A problem with chocolate cupcakes is that sometimes there isn't enough flavor of chocolate, that is not the case with these babies. They are ultra-chocolatey and fudgy, and you can't stop at one, especially if they are mini ;).
Okay, I'm done. GO MAKE THESE :D
Chocolate Cupcake Recipe
Yields 12-14 regular and 36 mini
1/2 cup + 2 tbsp unsweetened cocoa powder (not Dutch process cocoa)
10 tbsp all-purpose flour (or 12 tbsp cake flour)
1/3 cup vegetable oil (or canola, or melted coconut oil)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar, packed
1/2 cup white sugar
2 tsp baking powder + 2 tsp vinegar OR 2 large eggs
1/2 cup almond milk + 1 tsp vinegar or lemon juice
2 tsp vanilla extract
Preheat oven to 350 degrees Farenheit, line 12 cup pan with liners.
Make Cupcakes: Mix cocoa, flour, baking powder, baking soda, and salt.
Whisk the egg mixture, sugars, oil, vanilla until smooth. Add half wet to dry ingredients, then half the milk. Repeat until all ingredients are mixed thouroughly, don't overmix.
Bake at 350 degrees for 14-17 minutes, around the 14 minute mark, check cupcakes. If toothpick inserted in center comes out clean, you can take cupcakes out.
Let cupcakes cool completely, then frost.
SUGGESTED: Chocolate Frosting Recipe
ENJOY!!
