(Vegan) Chocolate Cupcakes

I made these on the Eve of Christmas. I know, its already the New Year! But who cares, lol. They were easy to do and were yummy enough to eat. The original recipe (which I will include here) used warm water, and I ended up using half milk, a few dashes of instant coffee and warm water. They didn't disappoint in flavor, but they were a little bit dry for my taste. But what can you do with a vegan recipe, eh?

Vegan Chocolate Cupcakes

Recipe from Amanda Oakleaf Cakes

 1 1/2 C All Purpose Flour

3/4 C Sugar

1/2 tsp Salt

1/2 tsp Baking Powder

1 tsp Baking Soda

1/4 C Cocoa Powder

1 tsp Vinegar

1 tsp Vanilla Extract

1/4 C Canola Oil

1 C Warm Water

1. Pre-heat the oven to 350.

2. Whisk dry ingredients together in a bowl, and make 3 wells. Add vinegar, vanilla and oil to each well and stir.

3. Add warm water to the mixture and fold until smooth.

4. Use a 3/4 cup measuring cup or an ice cream scoop to divide the batter into cupcake liners.

5. Bake for 15 minutes.

Don't think they aren't worth eating, these were supposed to be for my relatives and I ended up keeping them for myself. Haha!