Chocolate cupcakes

This recipe is ridiculously simple and amazingly delicious and moist!


  • 3 cups all-purpose flour
  • 2 cups sugar
  • ½ cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups milk
  • 1 cup oil
  • 2 tsp vanilla
  • 2 tsp vinegar


  1. Combine flour, sugar, cocoa, baking soda and salt in large mixer bowl.
    Add milk, oil, vinegar and vanilla.
    Beat with electric mixer at medium speed 1/2 minute or just until blended.
    Spoon batter into greased or paper-lined muffin cups, filling 3/4 full.
    Bake at 350ºf for 15 to 18 minutes or until toothpick inserted in center comes out clean.
    Remove from pans; cool.

Comments (8)


No Eggs--it's like this one: Wacky Cake (Poor Man's Cake) Ingredients: • 1 1/2 cups unbleached all-purpose flour • 1 cup sugar • 3 tablespoons unsweetened cocoa • 1 teaspoon baking soda • 1/2 teaspoon salt • 1 teaspoon vanilla • 1 teaspoon vinegar • 5 tablespoons vegetable oil • 1 cup cold water Preparation: In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.


As im new to this, could you please tell me what it is about the vinegar that adds to this recipe?? Does it add to the flavour? or does it make the Cupcakes more moistened? :)


The vinegar helps it be more like using buttermilk. For homemade buttermilk you us 1 tbs of vinegar to 1 cup milk. Buttermilk gives cupcakes just that little extra something to make them the best cupcakes you've ever had.

It is interesting that there is no eggs, i will have to try it and see how they come out!


I've been searching high & low for a more dense, heavier cupcake.... like the kind you might buy in a professional bakery. Do these cupcakes have that sort of texture or are they light & fluffy?