Classic Moist Chocolate Cupcakes Recipe

Moist Chocolate Cupcakes | No Egg, Milk or Butter
:: Cook Me Food ::

This recipe makes the best decadent and delicious cupcakes! They have fluffy, soft and moist crumb. They practically melt in your mouth. They are the perfect chocolate lover’s cupcake!

You’ll need:
• 1 ½ cup (180g) all-purpose flour (*see notes below)
• 1 cup (200g) sugar
• ¼ cup (23g) cocoa powder (preferably dutch-processed)
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp instant coffee (ground/granules) *see notes below
• 1 cup lukewarm water
• 1/3 cup canola oil
• 1 tbsp vinegar
• 1 tsp vanilla extract

Makes 12 delicious cupcakes

:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to dry and crumbly texture of cupcakes when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.

* For a more robust chocolate taste, you can use ground espresso instead of instant ground coffee.

Happy baking!
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