Vegan Chocolate Cupcakes

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• Step 1

  Preheat your oven to 350 or 325 depending on your pan. 350 for shiny metal pans and 325 for darker non-stick pans. In a mixing bowl stir together the flour, sugar, baking soda, salt and cocoa until evenly blended. Make three wells in the flour mixture.

• Step 2

  Pour the oil into one well, vinegar into the second and vanilla into the third.

• Step 3

  Slowly pour the water over everything and mix on a low speed until everything is thoroughly combined. To ensure that your cupcakes are moist, mix in 2 extra tablespoons of vegetable oil!
  ***This is a thin batter, so don't be worried if it doesn't look like the right consistency!

• Step 4

  Line your cupcake tin with 12 paper or foil liners and fill them 2/3rds full. Bake for 15-18 mins.

• Step 5

  Cool your cupcakes IN their pans for about 30 mins. After the 30 mins, you can take them out of the pans to cool completely.

• Step 6

  After cooling, you can simply dust them with confectioner's sugar or top them with your favorite frosting for those non-vegan folks out there!

• 

  Step 7

  Enjoy!!

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Scarlet-Begonias · Everett, Washington, US · 15 projects 1st February 2011

Oh, I use it all the time even if the recipe doesn't call for it! Those extra tablespoons of oil make baking moist cupcakes foolproof!

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Constance R. · 9 projects 1st February 2011

Wow, i never seen anyone else make baked goods with oil!! Kudos to you, i'm not vegan but damn, i can't wait to try these!!

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