Chocolate Cupcakes

The absolute-best chocolate cupcake recipe based on the general recipe for Depression Cake. Better than the boxed mixes, with the same type of flavor and consistency. Stays moist, even in the fridge, for days. Also egg and dairy-less, for those with allergies.

Servings: 14-16 cupcakes

Time: 1 hours

Ingredients

1 1/2 cups all-purpose flour

1 cup granulated sugar

1 tsp baking soda

1 tsp kosher salt

1/3 cup cocoa powder

1/2 cup canola oil

1 cup water

1 tsp vanilla extract

1 Tbsp vinegar

Directions 

Preheat oven to 350 degrees and line two cupcake pans with paper liners. 

Whisk together flour, sugar, baking soda, salt, and cocoa powder. 

Add in canola oil, water, vanilla extract, and vinegar. Mix throughly. 

Scoop batter into a lined cupcake pan using a large cookie scoop or ice cream scoop. Fill each well about 3/4 full.

Bake for 20-25 minutes.

*Note: recipe can be doubled to make a layer cake - place batter into two nine inch round cake pans. Increase baking time to 35 minutes or until a tester inserted into the center comes out clean.