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Hey Cake Lovers!

I think that most of us can agree CHOCOLATE IS BOSS. While we love and crave it, it can be difficult to perfect even in cake form. Chocolate has a personality of its' own and has to be treated with TLC. I've experimented with SO MANY chocolate cake recipes at this point that I've lost count. I've had cupcakes sink, cakes collapse; too dense, too sweet or no flavor. I've tried recipes with boiling water, instant coffee, mayonnaise, etc. Yet, I'd still catch myself in the baking aisle of the grocery store - within minutes picking up the cake mix.

Cake mixes scare me. Sometimes the ingredient list alone has me wondering if it can truly be labelled 'cake' or if it's 'cake food product'. You get the point, so let's jump into it. After seven years of experimenting, failing and singing along the way, I've got the WORLD'S BEST CHOCOLATE CUPCAKE RECIPE YOU'VE EVER HAD IN YOUR LIFE. Hey, I figured go big or go home (don't judge). This recipe is so good, that I thought about keeping it myself, which is more of a reason to share. The best part about this recipe is that there is no creaming involved. One bowl and spoon.

Watch the video tutorial above.

THE BEST CHOCOLATE CUPCAKES YOU'VE EVER HAD

Ingredients:

1 egg

1 c sugar

1/2 c vegetable oil

1 1/2 c flour

1 c water

1/2 c cocoa powder (unsweetened)

2 tsp. vinegar

1 tsp salt

1 tsp baking soda

Tools:

Whisk or Spoon

Large Bowl

Cupcake Pan + Liners

Step 1: Combine

Preheat oven to 350 degrees.

Add all dry ingredients to bowl (yup ALL of them).

Whisk to combine the dry ingredients. This also acts as a quick sift to lighten up the flour and cocoa powder. Make sure there are no streaks of white sugar or brown cocoa powder left in the bowl.

Step 2: Wet Ingredients

Add all wet ingredients (egg, water, oil, vinegar). Stir for a couple of minutes until the batter is smooth, rich and makes you want to dive in.

Step 3: Fill & Done...That Was Fast.

Spoon into cupcake liners filling almost to the top (as these don't overly rise). Bake at 350 degrees for 15-17 minutes. Cool and frost as you please.

Take these to a party like I did, and watch them disappear. You'll be sad at first but then you'll remember you've got the source! And you'll smile. Enjoy!

<p>These were super easy to make, and very tasty! You didn't specify a temperature, so I went with 180C (356F) and the middle of the oven for close to 20 minutes and they came out baked but still nicely moist - that might be useful for others to know :) </p>

About This Instructable

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Bio: Culinary and Pastry Chef. Channel: www.Youtube.com/Marishascouturecakes Instagram: @Marishas_Couture Twitter: @MarishasCouture
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