Where do I even start on the perfect yumminess of this cupcake? Hmmm…let’s see…it’s utterly delicious, moist, full of chocolatey goodness, absolutely egg free, even milk-free for lactose intolerant people and above all so quick to put together that I literally felt like crying after baking this one. Even though the recipe is egg-less of which I was a bit skeptic (thus cut the recipe in half), it is absolutely amazing.
I just searched for a chocolate cupcake on google and struck gold – rather the ultimate chocolate cupcake on food.com. Best thing about the recipe is that it can be made into a cake as well by merely doubling the recipe (you will get two layers of round cake). So without further bragging here’s the recipe with some visual teasers 🙂
Mix the dry ingredients (flour, cocoa powder, baking soda, salt and sugar) together in a bowl. Just dump them in and mix with the measuring spoon that you are using 🙂
Add in the wet ingredients (milk or water, vinegar, vanilla, oil). Mix again. I got a bit adventurous and added in some butterscotch and chocolate chips 😀
Pour in your cupcake liners or greased cupcake pan. I added in a few more chocolate chips.
Bake and enjoy the glorious smell in the kitchen. Here are the cupcakes out of the oven. We gobbled them up as soon as they were out :$
And they were still moist and yummy the next morning
Here’s the recipe in detail with my variations:
1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder (add a bit more for chocolatey flavour)
1/2 cup oil
1 cup milk (the original recipe called for adding water or you can add a cup of strongly brewed coffee that will enhance the chocolate flavour)
1 tablespoon vinegar
1 teaspoon vanilla extract
Preheat oven at 350 degrees F. Sift the flour, cocoa powder and baking soda directly in a large mixing bowl. Add in salt and sugar. Mix. Add in all wet ingredients. Mix them again. I love the fact that you use only a bowl and mixing can be done with your measuring spoon making less utensils for you to wash.
Fill the cupcake liners or greased cupcake pan with the batter. Make sure the batter is halfway through as the cupcake will rise considerably. Bake for around 15-20 minutes depending on your oven (mine took only 10 minutes). Do check after 10 minutes. The original recipe called for icing the cupcake but I think they are delicious on their own. If you are baking a cake, increase the baking time to around 30-35 minutes.
Servings: 16 cupcakes
Preparation Time: 30 minutes