Community Pick
Mom's Chocolate Cupcakes
"This recipe was given to my mom by a next door neighbor many years ago. It makes a wonderful dark chocolate cupcake, or double the recipe for a sheet or layer cake. It has become a family favorite and is always requested at birthdays."
photo by Ashley Cuoco
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 354.88 ml flour
- 236.59 ml granulated sugar
- 4.92 ml baking soda
- 4.92 ml salt
- 78.78 ml cocoa powder
- 118.29 ml oil
- 236.59 ml water
- 4.92 ml vanilla extract
- 14.79 ml vinegar
directions
- Mix all ingredients together until moist and well blended.
- Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
- Frost with your favorite icing.
- To make a layer cake, double the recipes and put in 2 round cake pans.
- Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.
Questions & Replies
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many say i should use milk instead of water. What does everyone else think, should i stick to the recipe or tweak it? -
Can I give 1/2 cup sugar? -
what oil do i use??
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what pil do i use??
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I wanted the recipe for the frosting shown in the photo......
see 2 more questions
Reviews
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These cupcakes were the richest, moistest (is that a word?), and the most chocolaty cupcakes I have ever made from scratch :) At first, I was a little hesitant about the "no eggs" factor, as well as using the vinegar, but they came out perfect! I added a touch more cocoa and maybe a 1/4-1/3 cup more sugar (there were no raw eggs in the recipe, so I was able to really taste the batter and adjust it to my liking)...Also, I added 1/2 cup of semi-sweet chocolate chips, and boy, do they add to the moistness of the cupcakes :) Next time, I will try this as a full layer cake with a cream cheese frosting :D Thanks for posting this recipe! -
These cupcakes were great, and very simple to make! I did replace the water with milk, but only because a couple of reviewers suggested it. Usually, recipes taste better with milk instead of water, but I'm sure they would have been fine either way. Thanks for posting, I loved them!! -
A nice, spongey cupcake. I will use milk next time--and maybe chocolate chips!--for a richer cupcake. Thank you for posting. -
Much like Wacky Cake, a favourite in our house. Made 16 perfect cupcakes with cups at 2/3 full. -
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I'm so glad I came across this eggless recipe. You saved me a trip to the store and left me with a tasty and rich cupcake. I love that all I had to do was throw everything in the bowl and mix. Couldn't have been easier!
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Tweaks
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Oh my these were perfect! I tried to make them healthier and they still turned out spot on. I used tbsp caster sugar, whole wheat flour, cacao powder and cacao nibs!
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Added a topping from an old family recipe. My great aunt called these "Chocolate Cream Cheese Cupcakes". She put a dollop of this cream cheese filling on top of each before baking instead of frosting them: 8oz cream cheese, 1/3 c. sugar, 1 egg, 1/8 t. salt and 6 oz. mini chocolate chips. (Beat cream cheese and sugar. Mix in egg and salt. Stir in chips.)
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This are super easy and taste good. I did not substitute milk for the water. They did rise a lot more than I expected. Next time I'll only fill the cupcake tins 1/2 way instead of closer to 3/4.
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Cardboard and never t spongy but the taste is good but should have used milk instead of water and butter instead of oil like I usually do
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I was looking for a simple dairy and egg free chocolate cupcake recipe and I'm glad I found this one. These turned out nice and rich. The next time I make them I will tweak the sugar content some because they weren't very sweet, my daughter called them plan. I did use sweetened vanilla coconut milk instead of water and added 2 tsp of vanilla extract. I will definitely make these again. Thank you!
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RECIPE SUBMITTED BY
Kathy D.
Alton, IL
