Quick Chocolate Cupcakes
Ingredients
Instructions
- Heat oven to 375°.
- Paper line muffin cups (2 1/2 inches in diameter).
- In medium bowl, stir together the flour, sugar, cocoa, baking soda and salt.
- Add water, oil, vinegar and vanilla; beat with wire whisk just until blended, batter is smooth and ingredients are well mixed.
- Pour batter into paper bake cups; fill 2/3 full.
- Bake for 16 to 18 minutes, or until wooden toothpick inserted in center comes out clean.
- Cool; frost as desired.
- Yields 18 cupcakes.
Nutrition & Diet Analysis (per serving)
427
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).