Eggless & Milk-Free Chocolate Cupcakes * (Not IC Safe)

moms-chocolate-cupcakes

Here’s a fantastic milk-free and eggless chocolate cupcake.  If I made this for you, you would not know it’s missing those two ingredients.  I prefer this to the ends of the Earth over a grocery store, chemical-laden, high-sugar, no-flavor cupcake!

Get this – all these ingredients are shelf stable!  They will last a long time so this means you can always whip up cupcakes or a cake within minutes without running to the store!

For me, it made 14 cupcakes.

INGREDIENTS:

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup cocoa powder**
  • 1/2 cup oil
  • 1 cup water
  • 1 teaspoon vanilla extract**
  • 1 tablespoon vinegar**

**Known IC irritants, tread carefully!

 

DIRECTIONS:

  1. Preheat oven to 350* F.
  2. Mix all ingredients together until moist and well blended.
  3. Pour batter in cupcake liners, in pan, and bake for 20-25 minutes at 350* F. (For me, it took at least 25 minutes!  Make sure you bake them long enough or they won’t release from liners).
  4. Let cool and frost with your favorite icing.

If instead you want to make a layer cake, double the recipe above and evenly pour into 2 round cake pans.  Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.

 

 

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