Super Moist Chocolate Cupcakes | No Egg No Milk No Butter Cake
These Egg-Free Dairy-Free CHOCOLATE CUPCAKES are super moist and easy to make. These cupcakes are perfect for breakfast, afternoon tea or any time of the day.
Ingredients
- 3/4 cup (150 g) Superfine (granulated) Sugar
- 1 ¾ cup (245 g) All-Purpose Flour
- 1/4 cup (30 g) Cocoa powder
- 1/4 tsp (1.5 g) Salt
- 1 tbsp (12 g) Baking Powder
- 1 ¼ cup (300 ml) Warm Water (100-110 F; 38-43 C)
- 1/2 cup (120 ml) Vegetable oil
Instructions
- Preheat oven to 350oF (180oC).
- To a bowl, add sugar.Sift in flour, cocoa powder, salt and baking powder. Mix until well combined.
- To another bowl, add warm water. Then add vegetable oil and mix well.
- Pour half wet ingredients to dry ingredients (flour mixture). Mix.Pour the rest of the wet ingredients and mix until no dry flour is visible.Do not over mix.
- Spoon batter into cupcake pan lined with cupcake liners. Fill until 2/3 full.
- Bake in preheated oven 350oF (180oC), middle position in oven, for 18-20 minutes, or until toothpick comes out clean.
- Let cupcake cool down in pan for 10 minutes. Then remove cupcakes from pan and transfer to wire rack to cool completely.
