Chocolate Wacky Cupcakes – Dairy, Egg, & Nut Free
This classic Chocolate Wacky Cupcakes recipe dates back to the depression era (or earlier). It is simply one of the easiest chocolate cupcake recipes out there, and it's delicious! It naturally requires no milk, no eggs, and no nuts, and can easily accommodate many food allergies and intolerances.
Servings: 12 cupcakes
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 3 Tbsp (heaping tablespoons) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 5 Tbsp vegetable or canola oil
- 1 tsp vinegar (white or ACV)
- 1 tsp vanilla extract
- 1 cup water
Instructions
- Preheat oven to 350F. Line cupcake tin with 12 cupcake liners (you may need 12-14, depending on size).
- In large bowl, whisk together all dry ingredients (flour, sugar, cocoa powder, baking soda, and salt).
- Make 2 smaller dents (or depressions) and one larger dent in dry ingredients. Pour vinegar in one small dent, vanilla in second small dent, and oil in larger dent. Pour water over the top, and mix all ingredients together with a large spoon.
- Fill cupcake liners 2/3 to 3/4 full (makes 12-14 cupcakes). Bake at 350F for 18-20 minutes.
- Allow to cool completely before frosting with icing of choice. See notes for the cream cheese frosting I used!
Notes
Easy Cream Cheese Frosting (*Not Dairy-Free):
- 4 ounces plain cream cheese, room temperature
- 1/4 cup (half stick) butter, softened or room temperature
- 1/4 to 1/2 tsp of vanilla
- Dash of salt (Optional)
- 2 cups of powdered sugar.