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.
- 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
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.