My Go-To Chocolate Cupcakes (Dairy-Free!)
Serves: 24
  • 3 cups flour
  • 2 cups sugar
  • ⅔ cup cocoa powder
  • 2 tsps baking soda
  • ½ tsp salt
  • 2 cups water
  • 1 cup vegetable oil
  • 2 tsps vanilla
  • 3 tbsp apple cider vinegar
  • Cream Cheese Frosting:
  • 2 packages cream cheese (16 oz total)
  • ½ cup butter, softened
  • 2 cups icing sugar
  • 1 tsp vanilla
  1. In a big bowl, stir together the flour, sugar, cocoa powder, baking soda and salt until combined, breaking up any lumps of cocoa powder or flour. Whisk in water, oil, vanilla and cider vinegar. Spoon into 24 paper-lined or greased muffin cups. Recipe can easily be halved, in case you only want to make 12. Bake at 350 degrees until toothpick comes out clean – about 23 minutes (maybe slightly less or more depending on your oven). For the frosting, you know what to do - whip everything together until combined, then frost the cupcakes when they're completely cooled.
Recipe by The Domestic Blonde at