Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Divvies Chocolate Cupcakes 3.8 (261) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 dozen 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. Ingredients 1 ½ cups cake flour (not self-rising) ¾ cup sugar ¼ cup cocoa powder 1 teaspoon baking soda ½ teaspoon salt 5 tablespoons vegetable oil 1 tablespoon white vinegar 1 teaspoon pure vanilla extract 1 ¼ cups water Divvies Dairy-Free Vanilla Frosting Directions Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. 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. Rate it Print