Moist Chocolate Cupcakes - Super Easy!

By Addie

"I actually found this recipe in a book entitled "The I Don't Know How to Cook Cookbook" and it is very tasty. The cupcakes turn out moist and delicious! They are very easy to make, and contain no eggs or milk. Pair with your favorite icing. However, Buttermilk or milk may be substituted for water and melted butter may be substituted for the oil."

Ingredients

• 1 1/2 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cocoa powder
• 1 cup water
• 1/2 cup vegetable oil
• 1 teaspoon vinegar

Details

Servings 20
Adapted from food.com

Preparation

Step 1

1 Mix all of the ingredients well with a mixer or wooden spoon. It should be brown and smooth, free of lumps.

2 Bake at 350 degrees for 25 minutes.

.......................

REVIEWS:

These were GREAT! I listened to a previous reviewer and added an egg. I also mixed some instant coffee granules with the water. The egg made it rise beautifully. I wanted to make these for my bestfriend's birthday, and I'm sure she'll love them. These will be part of my chocolate cupcake collection. And I also added about 1 teaspoon vanilla.

Delicious and simple. Nice that you don't need a mixer to make this, a wooden spoon was enough to blend the ingredients. I substituted applesauce for the oil and 1/2 cup of whole wheat flour for 1/2 a cup of the white. Also added 1/2 cup of chocolate chips. DECADENT!

Great recipe! From now on this is my go to recipe. I only addes two eggs to the recipe. They came out great, they all rose beautifully.

Wonderful! Love that there is no egg and it isn't too sweet. I added chocolate chips and paired with The Most Special Whipped Cream Frosting for a fabulous combination!

This recipe is awesome, I added about 1/3 cup of crushed almonds to the recipe and it was amazing.

Simple & delicious. Thumbs up!

I came here just to say... THANK YOU SO MUCH for this recipe! I've always been bad at making cupcakes (not kidding). I've tried so many recipes before, some were even from books, and they came out either bland, dry, sticky or tough. I'm so happy that I stumbled upon this recipe. It's just perfect and very easy to make. The cakes were moist, soft, and flavorful. I also added a very little amount of coffee for a hint of flavor. This will be my go-to chocolate cupcake recipe from now on.

Wow these turned out great! Really easy to make and turned out moist even until the next day. I can imagine adding a lot of different flavors (choco chips, nuts) to it to really make it even more delicious! :)

OMG! The cupcakes are fantastic! I used a cup of strong brewed coffee in place of the water. I placed the cocoa in the hot coffee so it could melt and blend better. I added an additional 1/2 c. of sugar since I was using dark cocoa along with the coffee. The cupcakes tasted incredibly moist and flavorful! Plus, I didnt have to pull out my stand mixer - yah! I am bringing them to a baby shower with "tiffany color blue" cream cheese frosting piped on them.(Baby's mom's choice!)I will attached a picture

I made these and filled them with Kittencal's Authentic No Refrigeration Bakery Frosting/icing #282040, they tasted just like a Hostess Suzy Q! I can't stop eating them!

I cut the sugar in half thinking it would be sweet enough but I was wrong it really needed the whole cup of sugar.The way they puffed up was really nice and the taste not bad at all for it not having eggs nor milk.It didn't come out that moist for me and I do not know why but it was still not that dry.I have been eating them with honey drizzled on top since I didn't add the sugar necessary and they are so good.

Love this recipe! I have never found a cake recipe that was as moist as this one. I brought it to our girls soccer practice and they all loved it and wanted seconds.

Easy indeed. Moist it was, but bitter more than sweet. I took a taste and I was done. Its possible I may have doubled the cocoa since I wasn't paying attention due to measuring and texting at the same time. lol. I'll have to try them again since the reviews were mostly great. No stars for now.

I never actually tried these but told they were nice, I made these for my baby shower using Fluffy White Frosting as my icing & placed Baby Pacifiers (shower Favors) on top they looked very cute!

Super easy - very yummy. My kids really had a good time helping me make these. We substituted diet coke for the water to help make the cupcakes lighter - otherwise as written. We topped half with butter cream icing and sprinkles and the other half with mint icing and crushed candy canes. Adorable!

These cupcakes looked great, but did not taste good.

I omitted the vinegar, used milk instead of water, and added a beaten egg as well as a handful of chocolate chips because I only had one 25gr pack of cocoa. Despite a schizophrenic one-sided fan oven, the cupcakes all rose beautifully and managed to be fluffy, soft and moist. I had enough left over to make one rather strangely-shaped sponge round as well. Thank you so much!

So simple and so good! I was only able to make 12 big cupcakes out of the recipe though! Thanks!

Quick, tasty, easy. I substituted 1 cup brewed coffee for the water and added a bit of extra sugar to counter it. Delicious!

These are wonderful! I substituted milk for water but otherwise followed the recipe exactly. It has simple ingredients and I like that you just throw it all into one bowl and mix together. Thanks for the great recipe!

Great chocolate cupcakes! The batter seemed a bit dry, so I added an egg and I used the buttermilk option. I got 12 nice sized cupcakes. They rose beautifully. Thanks for the recipe!

These were great and easy, thanks!!

My family inhaled these. I only got 18 and they weren't as tall as a cupcake made with egg but that was a plus to me. My littlest just eats the top half with the icing leaving the rest. With these he ate the whole thing. I baked some plain to frost for him and on the others I sprinkled about a teaspoon of unsweetened coconut then placed 4 mini kisses on top of the coconut. The coconut was very toasty when done. I will be making these again. Thank you.

I first made this as written a couple weeks ago and haven't been able to stop! Whenever I eat the last one of a batch I just throw together another (sometimes halved). They are so easy to make and turn out great. I haven't even had the desire to frost them yet - they are perfect as is!

The title is accurate - very tasty and moist cupcakes. I used 1/2 c buttermilk, 1/2 c chocolate milk and subbed applesauce for the oil. After my husband wolfed 2 down, he said, "These are awesome, Honey." I don't know which I like more - the taste or the ease of preparation.

A great cupcake that is budget friendly and even waist friendly with only 125 calories! I did not frost them as I'm planning on freezing them and using for lunch treats as needed for the kids. I LOVE that it only takes one bowl to throw these together - easy easy! Want to mention that I followed ingredients exactly and sprayed the paper liners a bit with non-stick and the papers peeled right off after cooling! Thanks for sharing!

These are very good chocolate cupcakes that are a breeze to make. I used one cup of water, 1/2 cup of applesauce for the oil and apple cider vinegar. A very moist cupcake with a nice chocolate flavor. Had some trouble getting them out of the cupcake papers so would bake them in the pan instead of adding the papers next time. I filled the papers half way and did have 20 cupcakes.

Exactly what the name says! Yummy too.

These are delightful! I fixed them in minutes for a last minute dessert need, and frosted them with a basic cocoa buttercream frosting. They are very dark and moist. A KEEPER! Thank you so much for posting the recipe.