This allergen-free recipe for chocolate cupcakes is courtesy of Divvies Bakery founder Lori Sandler. Check the packaging every time you buy a familiar ingredient -- manufacturing procedures can change.

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Ingredients

Directions

  • Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

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  • In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.

  • In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.

  • Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.

  • Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

Reviews (1)

261 Ratings
  • 5 star values: 83
  • 4 star values: 88
  • 3 star values: 53
  • 2 star values: 31
  • 1 star values: 6
Rating: Unrated
05/24/2014
I do this recipe today, its was very easy. I have no problem with gluten, but I think this a great idea as a vegan cupcake. My husband was delighted.